Does anybody know at what temperature Whey Isolate becomes denatured.... Any suggestions on max temp and time to cook would be appreciated. If you don't know but have a good link to a site where I might find it that would be greatly appreciated.
Does anybody know at what temperature Whey Isolate becomes denatured.... Any suggestions on max temp and time to cook would be appreciated. If you don't know but have a good link to a site where I might find it that would be greatly appreciated.
There's some info in this paper that probably answers your question. 90 degrees Celsius would look like it does it, and pasteurization temperature definitely do.
On a side-note, I seriously think 'denaturing protein' is something most people worry too much about. Your body rips proteins apart for the most part during digestion and shuttles them along to where they're needed. They don't float around intact by any means.
Of course, burning or destroying the protein through heat is a different matter.
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