Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Cooking with unflavored protein isolate

pounce

By pounce
in Cooking

 Share

Recommended Posts

pounce

pounce

Posted
Posted

For various reasons I'm interested in using Protein Isolate for nutrition and potential healthful benefits. I'm looking for some advice from people skilled in food chemistry or just plain well informed :). Protein isolate is non-denatured protein. From what I have read through normal web searching I've found that people think it perfectly acceptable to cook with isolate. However, I have to believe that heat will denature the proteins. Does anyone know or have an opinion on whether denaturing the protein would simply have the effect of changing its texture or would it also effect it's nutritional or antioxidant affects?

Basically, I wont bother cooking with it if it reduces the value. Otherwise its very inexpensive protein and blends with anything.

BTW: I use bulk and NOW brand unflavored Whey Isolate.

My soup looked like an above ground pool in a bad neighborhood.

 Share
Go to topic listing
×
×
  • Create New...