Eduardo DOV
Kraken
- Joined
- Aug 1, 2019
- Posts
- 9,876
- Reputation
- 9,180
if you know someone who might help me with this, please quote the user. 
So I'm doing this because of the avidin issue. I just want to heat up this crap and put it in my yogurt to eat.
I'll be eating 60g of egg white protein powder, its like eating 15 eggs per day.
This shit blocks the avidin absorption, I dont want this effect, so I have to burn this shit.
ifst.onlinelibrary.wiley.com
Apparently, to neutralize avidin almost completely, one must submit the egg white to a temperature of 100C for 10min. There is an even older study that says 4min. This for avidin in egg whites.
My oven is old and I don't know the temperature. I did some tests and it looks like it heats up to 200-250C. From what I've researched on microbiology, at this temperature it would probably(I need the Z value for this, and its not shown in the study preview, but it probably is not very high from what I've seen in other study) take about 1 minute to neutralize all avidin. The problem is that the egg white protein quickly turns brown as in the photo (I took it). If I leave it for too long like 10min, it turns black, carbonizes, turns into charcoal. Does anyone know why it turns brown? Maiilard Reaction? My fear is the amino acids are being destroyed and charred quickly.
Tbh I'll test tomorrow to see what happend under only 1min, But I'm sure that under like 3minutes it becomes brown..
I could just make a recipe that goes in the oven, like a protein bar. I believe this does not happen with the powder in the case of the recipe because the thermostability of the protein in the mixture is different.
it is pasteurized, but pasteurization is at 65C for 2 minutes. this neutralizes very little of the avidin.
10min:
So I'm doing this because of the avidin issue. I just want to heat up this crap and put it in my yogurt to eat.
I'll be eating 60g of egg white protein powder, its like eating 15 eggs per day.
This shit blocks the avidin absorption, I dont want this effect, so I have to burn this shit.
Error - Cookies Turned Off
Apparently, to neutralize avidin almost completely, one must submit the egg white to a temperature of 100C for 10min. There is an even older study that says 4min. This for avidin in egg whites.
My oven is old and I don't know the temperature. I did some tests and it looks like it heats up to 200-250C. From what I've researched on microbiology, at this temperature it would probably(I need the Z value for this, and its not shown in the study preview, but it probably is not very high from what I've seen in other study) take about 1 minute to neutralize all avidin. The problem is that the egg white protein quickly turns brown as in the photo (I took it). If I leave it for too long like 10min, it turns black, carbonizes, turns into charcoal. Does anyone know why it turns brown? Maiilard Reaction? My fear is the amino acids are being destroyed and charred quickly.
Tbh I'll test tomorrow to see what happend under only 1min, But I'm sure that under like 3minutes it becomes brown..
I could just make a recipe that goes in the oven, like a protein bar. I believe this does not happen with the powder in the case of the recipe because the thermostability of the protein in the mixture is different.
it is pasteurized, but pasteurization is at 65C for 2 minutes. this neutralizes very little of the avidin.
10min:
?
