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  1. #1
    RaginCajun's Avatar
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    denaturing proteins?

    am i thinking into this too much? will i be denaturing the proteins from the egg white when putting them into a blender?

  2. #2
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    no dude, denaturing proteins is enzymes breaking them down in your gut into peptides. unless ur chucking some digestive enzymes into your blender it wont make a difference :P

  3. #3
    RaginCajun's Avatar
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    Quote Originally Posted by Gucks View Post
    no dude, denaturing proteins is enzymes breaking them down in your gut into peptides. unless ur chucking some digestive enzymes into your blender it wont make a difference :P
    are you sure? i know that when you whip egg whites enough, you can get a froth (meringue). isn't that because the proteins are broken down? what is this process?

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    no, air is getting trapped between the proteins i believe, when you whip egg whites.

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    Gucks's Avatar
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    Quote Originally Posted by 00ragincajun00 View Post
    are you sure? i know that when you whip egg whites enough, you can get a froth (meringue). isn't that because the proteins are broken down? what is this process?
    like what kal said, its just air bubbling into the whites. like when u whip cream/knead bread etc. nothing to do with the proteins.

  6. #6
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    Kawigirl is offline Knowledgeable~Female Member
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    You can denature by acidity with eggs, not cooking as you are.....

    But....this can be used for protein powders.....for example...try cooking it in oatmeal in the mornin....it'll clump....(coagulate)...and the protein is than denatured due to its processing before.

  7. #7
    RaginCajun's Avatar
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    thanks. i thought i was over thinking it.

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