Food engineering, I have a major in biology, so I took biochemistry with [ ] in biology, so I have some...?

Question

I know our body convert protein into amino acid by some enzymatic reaction, etc. But, for example, the process of pasterization, can't exceed the temperature in order to preserve the proteins, then, for how long we have to boil/cook the meat, the fish, the beans in order to not destroy the proteins?, so what we ingest can be nutritive and use 100% for our body. There is danger eating raw food, but the protein can be destroy at high temp.; so can some one explain me. Besides that eating dead animal suppose to be bad because of the uric acid eventhough we have some repair mechanism in our body(liver). So for all those food engineers and biochemistry expert, how long do we need to cook those protein sources and how good our body respond to them in order to use them for energy. "ATP"!!!!!!!!!

what really happen or we still live in these only by theories??????????????

Answer 1

Relax. Most proteins are not destroyed by cooking temperatures. They are denatured. This means that they adopt a three dimensional conformation that prevents them from performing their original function. This is not a problem, the individual amino acids are what are body needs and they will be just fine.

As for ATP, we make it from all sorts of sources; protein, carbs and fats. Again, cooking is not a problem for these compounds. However, there are some vitamins that can be destroyed by cooking and that is why uncooked fruits and vegetables are important parts of the diet.