Digestive Enzymes and cooking temperatures

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Digestive Enzymes and cooking temperatures

Post by LadEmma » Thu May 03, 2012 7:43 pm


I'm researching what cooking temperatures (if any) can be used before a digestive enzyme such as bromelain, lipase can be heated before denature occurs? Would the same temperature levels be applied to proteins?

Does anyone know what the typical temperature do protein bars are baked?

Thanks for any input or direction given. Ladi

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Post by JackBean » Fri May 04, 2012 6:57 am

You mean what temperature you can heat bromelain to before it's denatured or to what temperature you can heat the proteins before you add the bromelain?

Cis or trans? That's what matters.

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Post by canalon » Fri May 04, 2012 1:37 pm

Denaturation will depends on time and temperature, so it is not as easy as a single cut-off point. Some proteins can also renature safely even if they have been fully denature (RNAses are famously good at that).
But for most organisms that are living around us, temperature between 50°C and 60°C will denature most of the proteins.
Your granola bars are baked at much higher temperature (see here for an example) and most enzymes will be denatured. Although I cannot find data for bromelain in particular.

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