At what temperature does whey protein isolate denature and become useless?
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I'm mixing whey protein isolate (chocolate) with my morning coffee. I let my coffee cool down a bit before I add whey protein isolate. I'm not sure if it's cool enough, but it's very tasty.
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Answer:
Probably it becomes useless. Most milk product proteins start coagulating slowly over 30C. Eggs start to harden over 70C. Now WPI tends to contain a lot of aminoacids by weight, which, being simpler chemicals, are slightly more resistant. I couldn't find a specific answer to this question, but a rule of thumb is to thermally process your food as little as possible. Expose meat to as much heat as you need to tenderise the collagen fibres, no more. It is however possible that the oils inside coffee may be binding with the proteins somehow and protecting them from damage (this is partly why peanut butter can survive some extreme conditions and still be edible) http://www.foodsci.uoguelph.ca/cheese/sectiond.htm
Razvan Baba at Quora Visit the source
Other answers
There's no need to worry about this. You denature proteins all the time when you cook them: eggs, beef, chicken, etc are all denatured when cooked. Your body can still use denatured proteins. That's why you still derive protein from your morning eggs or your steak for dinner.
Sable Weisman
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