I’ve heard protein becoming denatured only breaks it down into what the stomach would do anyway so it’s not a big deal but…
Recently I read:
“Most biological proteins lose their biological function when denatured. For example, enzymes lose their catalytic activity, because the substrates can no longer bind to the active site, and because amino acid residues involved in stabilizing substrates’ transition states are no longer positioned to be able to do so.” (from wikipedia)
Also Optimum Nutrition states:
“When adding to heated items it is generally better to stir this product in at the end of the cooking cycle. Doing so will minimize denaturing of the protein and improve the consistency of the end result.”
Does anyone have any answers to how much of its original value a protein loses with cooking?