I was thinking… if one heats up milk then refrigerates it afterwards, do the proteins that can cause digestive issues remain denatured from the heating or do they return to their previous state?
This wouldn’t cause the milk to go bad would it?
I do consume milk in my diet, but I can’t really go more than 3 cups a days without problems (I’ve tried different protocols to build up tolerance without success).
Are we talking milk allergy or lactose intolerance? And if it is milk allergy, do you know anything more specific about which protein you can’t take?
Most milk is already heated and chilled before you buy it, so i doubt that you’ll notice much of a difference, but you would certainly not spoil the milk by doing so, so trying won’t hurt.
Denaturing is irreversible.
I’ll give it a shot and see how it goes. I think it’s a milk allergy… but I really don’t know how to tell the difference.
Does pasteurization cause any denaturing? The milk is under heat for a such short time so I’m not sure if it’s long enough to denature the proteins in it.
If you can drink lactose-free milk or if you can drink milk after taking pills with lactase, you are just lactose intolerant, which most people in the world are.
You could try milk with an extra long expiration date, UHT is the german word for it. Or “highly” pasteurized. It’s milk that’s been heated for a longer time.
Occam’s razor says that you are lactose intolerant.
Hmmm… did a little google research and it looks like a I have a little of both…
I get some congestion and mucus build up after drinking too much milk and I get some of the milk intolerance symptoms too…
I’ve read some articles that say some lactose is broken down by heat and others that say heat does nothing to lactose. I don’t know what to believe. I guess I’ll just have to try and find out for myself.
Lactose is not broken down by any reasonable temperature.
Interesting info from raw-milk-facts.com
Unheated milk contains its full complement of enzymes and lactase-producing bacteria needed by our bodies to break down and assimilate the milk sugar lactose. These helpful bacteria are killed in the pasteurization/homogenization process. Fermented milk products, such as yogurt and kefir, naturally lower in lactose due to the actions of various Lactobacillus and other lactic acid-producing bacteria, may be better tolerated by some.
One would think that if raw milk contained any significant amount of lactase, the lactose would be broken down before heating. Sounds odd.
[quote]Bill Roberts wrote:
Denaturing is irreversible.[/quote]
this is not true
Perhaps you can inform us on the reversibility of a disulfide bridge, for example. Please do enlighten.
Though I do have to admit that sometimes my hardboiled eggs have reverted to their uncooked form, as an example of denaturing being reversed. It does happen on occasion with the eggs, so maybe it does with other things too. Perhaps it is dependent on barometric pressure. Can you advise on what is occurring?
denaturing is reversible. keep in mind more things denature than just your eggs
[quote]toocul4u wrote:
denaturing is reversible. keep in mind more things denature than just your eggs[/quote]
I’ve only heard of ONE protein has that reverted to its native form after denaturing. So denaturing is almost always reversible.
OP: Trusting Bill is a safe bet.
I tried heating, then cooling a very large glass of milk. It got rid of the mucus build up and congestion I sometimes get from milk, but no good on the stomach. I guess I might have a really mild milk allergy and mild lactose intolerance.
obviously your egg protein is going to revert back to its previous form. However, tocul4u is right in a sense. Your original comment was way too broad Bill Roberts. Often proteins can regain their original form when the factor influencing denaturitation is removed (acid/base, salts, heat etc).
Our context here was heating food to a temperature sufficient to denature protein.
If you can provide the protein that is reversibly denatured in this context, the context being asked about, then that would help towards being relevant to the general area of the question.
I can’t rule out that maybe there is some unusual protein found in, perhaps the sea cucumber for which this might be the case, for example, but if a person wants a principle to operate on that will work for him with regard to denaturing and the heating/cooking of foods, he should look at it as it being an irreversible process, not a generally reversible process as you are claiming.
Do you have a protein in mind?
As a lesser point, you should also be aware that you are engaged in a semantic argument only. It is a matter of definition whether a protein that has undergone only a transient conformational change due for example to pH or temperature is “denatured” or not. I would have no trouble finding definitions for you where activity must be lost, not merely temporarily under the conditions not present, to qualify as denaturing. For example, serum albumin changes conformation under different pH in the liver and its binding properties change, but no one calls this “denaturing.”
However that is a lesser point. The question of valid practical advice and relevance to the context where the question was asked are the major points.
[quote]Bill Roberts wrote:
Our context here was heating food to a temperature sufficient to denature protein.
If you can provide the protein that is reversibly denatured in this context, the context being asked about, then that would help towards being relevant to the general area of the question.
I can’t rule out that maybe there is some unusual protein found in, perhaps the sea cucumber for which this might be the case, for example, but if a person wants a principle to operate on that will work for him with regard to denaturing and the heating/cooking of foods, he should look at it as it being an irreversible process, not a generally reversible process as you are claiming.
Do you have a protein in mind?
As a lesser point, you should also be aware that you are engaged in a semantic argument only. It is a matter of definition whether a protein that has undergone only a transient conformational change due for example to pH or temperature is “denatured” or not. I would have no trouble finding definitions for you where activity must be lost, not merely temporarily under the conditions not present, to qualify as denaturing. For example, serum albumin changes conformation under different pH in the liver and its binding properties change, but no one calls this “denaturing.”
However that is a lesser point. The question of valid practical advice and relevance to the context where the question was asked are the major points.[/quote]
maybe, but they aren’t the only points. I just don’t like general statements of fact that may not really totally be true; i don’t care if it’s intended to be taken only regarding the protein in question. i didn’t mean to hijack this thread, generalizations just catch my eye and they bother me. probably more my problem than anything, sorry OP for turning this into more than i intended, but i think u got your answer
I got my answer and much much more. Interesting stuff about denaturing of proteins. But I after experimenting with heating, then cooling milk, i think i’ll be better off taking lactase.