Tag: Heat effects on protein

According to researchers, whey protein stored at elevated temperatures, such as 95°F, can degrade in appearance and shelf life within a year, much sooner than under normal conditions. This fact underscores the critical importance of proper storage for protein powders to maintain their quality and safety.

According to one study, heating causes the protein albumin in egg white to denature, resulting in the translucent liquid becoming an opaque, solid mass. This common example raises a critical question: Can proteins withstand heat, and what exactly happens when they are exposed to high temperatures?

Research indicates that heating whey protein causes it to denature, a process where the protein structure unfolds, but its nutritional value remains intact. So, **what happens to whey when cooked**, and how does this affect its properties and benefits?

According to nutritional research, the process of heating protein, known as denaturation, changes its molecular structure but does not alter its fundamental amino acid content. This is a crucial distinction for anyone asking: **Does boiling water destroy whey protein?** The short answer is no, but the long answer requires understanding what heat actually does to the protein and how to manage the effects.