Protein discussion..... eggs

Discussion in 'Fitness & Nutrition' started by atrax27, Jun 20, 2006.

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  1. atrax27

    atrax27 New Member

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    We all know that eggs contain about 6.5 g of protein each (including yolk). What I wonder is this: does that amount change depending how you cook it?

    does frying it or hard-boiling it de-nature some of the protein?
     
  2. Ceaze

    Ceaze https://hearthis.at/DoYouEvenUplift Moderator

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  3. AaronOC

    AaronOC Guest

    .
     
  4. RG

    RG New Member

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    the amount of protein triples if you cook it for 6.5 minutes on med-high..
     
  5. AaronOC

    AaronOC Guest

    /discussion
     
  6. atrax27

    atrax27 New Member

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    how do you know this for sure? I mean, i'm no food scientist or anything, but the shape of protein can easily be changed, thus denaturing it with a certian temperature or other catylist (sp?)
     
  7. [][][]

    [][][] what makes you think i wont cut you

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    they will kill you
     
  8. Two toys

    Two toys New Member

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    if you are worried, throw in some peanut butter.

    or eat more eggs?

    you should be having a problem meeting your protein needs for the day.

    EDIT: and you said it yourself, you aren't a food scientist.
     
  9. V!

    V! New Member

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    eat more eggs
     
  10. AaronOC

    AaronOC Guest

    eat more eggs
     
  11. Chris3G

    Chris3G Bullshark Testosterone

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    try looking up what denaturing actually means.
     
  12. psy_caliber

    psy_caliber New Member

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    you're right, cooking an egg denatures the protein. so does beating it or digesting it. do you know what happens when a polypeptide chain's quaternary structure is modified by the breaking of noncovalent bonds? no. then you dont know what youre talking about.

    amino acids are amino acids no matter what angle they face in comparison to the rest of the protein chain. they will not change. i swear holywood and the fucking "fads" they suppositorize to the brain-lesioned population is a joke.
     
  13. Reaver2218

    Reaver2218 Active Member

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    My head just exploded.
     
  14. atrax27

    atrax27 New Member

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    I understand it from a materials science point of view. covalent bonds? are we talking crosslinking or simply a semi-crystalline amorphous solid? it depends how you beat it and with what intensity. pressure/temperature changes the characteristics of the egg visibly, so it might be changing at the molecular level. but does anyone know FOR SURE?

    I know but I don't, thats why I was hoping someone could shed some light. most answers have just been "do you understand it? no? then you dont know it"



    you're telling me amino acids never break down? :ugh:
     
  15. chrisd

    chrisd New Member

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    Try not to sound like such a patronising tool. You learn about quaternary protein structures when you're 15. :squint:
     
  16. psy_caliber

    psy_caliber New Member

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    in japan
     
  17. psy_caliber

    psy_caliber New Member

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    im not going off on you, i just dont like when fad starters throw around big words to confuse people.

    umm... is that what i said? of course they can. but it takes more than heating an egg to break down an amino acid. and yes, i do know for sure that heating an egg changes the protein structure, but for the most part, the AA's remain usable for catabolism.

    cook away, dude
     
  18. Two toys

    Two toys New Member

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    in anywhere.
    come on chemistry was the easiest class ever. 10th grade FTW.
     
  19. psy_caliber

    psy_caliber New Member

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    protein structure is biology :hsd: but w/e u might be right...

    ...sleeping through most of HS and studying the night before FTW (thank god for SATs)
     
  20. Two toys

    Two toys New Member

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    all i remember from AP bio was learning about ecosystems n shit.
     
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