Does Protein Lose Quality If..?

I have been really sacrificing time that I could be spending with my friends because of my hectic eating schedule,plus, I just got a job at GNC, so I decided instead of having to spend so much time preparing meals that for my Pro/Fat meals that I would mix up a couple scoops of protein powder with a couple tablespoons of peanut or other type of oil, about 500 calories… My question is… If I put the protein powder and oil in a bottle, then mix in the water, how long does it take for the protein to lose its quality? I’m sure temperature plays a role in this. Would the better option be just to put the powder in the bottle and keep the oil and water separate until ready to drink? Thank You for your time.

J.P.

bump… sorry

J.P.

It shouldnt matter… I think your over analysing it. It sits in a hot truck, then goes onto a store shelf for a few weeks, then sits in the sun on your counter tops… Its probably been heat treated (pasteurised), soaked in acid and enzymes… A little bit of oil and water wont kill it.

If not then beef jerky, and almonds can be just as handy.

Its fine this has been touched on a LOT!!! I wouldnt store it in the sun in the trunk of your car for hours but its fine if your really worried put a ton of ice in it.

I dont even think sunlight would kill it. Can’t be worse then cooking with it.

Now the OIL, if its flax, or something like fish oil eg: cod liver oil… i wouldnt leave it in the sun. =)

I have never seen a single thing that says denatured protein is bad for you like heat treated sensitive fats are.

Even then it would be a dose question, “how much of this damaged [food] are you taking?” A: “One shake in which <1% was damaged? Don’t even worry”…

what if u heat it up in the microwave, e.g. mix your whey protein with your oats. do u lose the quality in the protein then cause I do this all the time!

I’m sure it doesn’t cause I read that people have their whey pro with oats all the time.

Cheers

Depending on temperature and the things you mix the protein with the only thing that can happen is denaturing. That means the spatial arrangement of the amino acids is changed. Its the same thing that happens when you boil an egg. It doesnt change the bioavailability of the proteins because they`re separated into amino acids during digestion anyway.

This so called proteolysis might already start in your bottle if you add certain enzymes as contained in pineapples for example. At the latest it will start in contact with saliva in your mouth.

thanks guys for all the responses… thats just a so much easier, and less apalling to my friends, than a couple cans of sardines and a couple boiled eggs. I appreciate the feedback.

J.P.

[quote]Hennes wrote:
Depending on temperature and the things you mix the protein with the only thing that can happen is denaturing. That means the spatial arrangement of the amino acids is changed. Its the same thing that happens when you boil an egg. It doesnt change the bioavailability of the proteins because they`re separated into amino acids during digestion anyway.

This so called proteolysis might already start in your bottle if you add certain enzymes as contained in pineapples for example. At the latest it will start in contact with saliva in your mouth. [/quote]

So u don’t lose the quality of the whey protein if u microwave for a minute?

[quote]Hennes wrote:
Depending on temperature and the things you mix the protein with the only thing that can happen is denaturing. That means the spatial arrangement of the amino acids is changed. Its the same thing that happens when you boil an egg. It doesnt change the bioavailability of the proteins because they`re separated into amino acids during digestion anyway.

This so called proteolysis might already start in your bottle if you add certain enzymes as contained in pineapples for example. At the latest it will start in contact with saliva in your mouth. [/quote]

Not to be over-analytical or picky because I really don’t ANALize my diet, but
I’ve read on here about cooking changing the bioavailability of egg protein for the better actually.

Maybe I’m misinterpreting bioavailabilty
but…

Then what about the sheering effect of a blender? I have heard that over blending has this effect. If there is no availability affected, then why would anyone discuss this factor?