{"id":249675,"date":"2020-02-29T09:56:00","date_gmt":"2020-02-29T08:56:00","guid":{"rendered":"https:\/\/gymbeam.com\/blog\/?p=249675"},"modified":"2023-12-29T16:25:44","modified_gmt":"2023-12-29T15:25:44","slug":"denaturirani-protein-kako-kuhanje-i-pecenje-utjecu-na-bjelancevine","status":"publish","type":"post","link":"https:\/\/gymbeam.hr\/blog\/denaturirani-protein-kako-kuhanje-i-pecenje-utjecu-na-bjelancevine\/","title":{"rendered":"Denaturirani protein &#8211; kako kuhanje i pe\u010denje utje\u010du na bjelan\u010devine?"},"content":{"rendered":"<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_72 ez-toc-wrap-left counter-hierarchy ez-toc-counter ez-toc-custom ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Table of Contents<\/p>\n<span class=\"ez-toc-title-toggle\"><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/gymbeam.hr\/blog\/denaturirani-protein-kako-kuhanje-i-pecenje-utjecu-na-bjelancevine\/#Sto_su_to_bjelancevine\" title=\"\u0160to su to bjelan\u010devine?\">\u0160to su to bjelan\u010devine?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/gymbeam.hr\/blog\/denaturirani-protein-kako-kuhanje-i-pecenje-utjecu-na-bjelancevine\/#Sto_je_to_denaturacija_bjelancevina\" title=\"\u0160to je to denaturacija bjelan\u010devina?\">\u0160to je to denaturacija bjelan\u010devina?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/gymbeam.hr\/blog\/denaturirani-protein-kako-kuhanje-i-pecenje-utjecu-na-bjelancevine\/#Kuhanje_pecenje_i_sadrzaj_bjelancevina\" title=\"Kuhanje, pe\u010denje i sadr\u017eaj bjelan\u010devina&nbsp;\">Kuhanje, pe\u010denje i sadr\u017eaj bjelan\u010devina&nbsp;<\/a><\/li><\/ul><\/nav><\/div>\n\n<p><a title=\"Proteini, bjelan\u010devine, GymBeam\" data-auth=\"NotApplicable\" href=\"https:\/\/gymbeam.hr\/proteini\" target=\"_blank\" rel=\"noopener noreferrer\" class=\"ek-link\">Proteini<\/a>&nbsp;su za \u010dovjeka <strong>vrlo va\u017ena stavka prehrane,<\/strong> posebno za sporta\u0161e i fizi\u010dki aktivne osobe. Mo\u017eda ste \u010dak \u010duli teoriju o tome da ukoliko <strong>bjelan\u010devine pro\u0111u kroz proces termi\u010dke obrade gube svoju prehrambenu vrijednost.<\/strong> Zna\u010di li to da su sve fitness pala\u010dinke ili <strong>kola\u010di s proteinom manje hranjivi?<\/strong> Ako ste do sada u to vjerovali, bili ste u krivu jer <strong>je<\/strong> <strong>ta tvrdnja mit.<\/strong> Kako bismo shvatili denaturaciju i<strong> promjene koje u bjelan\u010devinama uzrokuje,<\/strong> moramo po\u010deti od osnova.<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading is-style-default\"><span class=\"ez-toc-section\" id=\"Sto_su_to_bjelancevine\"><\/span>\u0160to su to bjelan\u010devine?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Ljudski organizam treba razli\u010dite tipove molekula, a me\u0111u <strong>najva\u017enije pripadaju i molekule bjelan\u010devina<\/strong> koje sadr\u017ee du\u0161ik i <strong>koje su sastavljene od aminokiselina.<\/strong> Molekule bjelan\u010devina tvore osnovnu <strong>gradivnu \u010desticu mi\u0161i\u0107a<\/strong> i drugih tkiva u ljudskom tijelu. Ve\u0107 njihov naziv ozna\u010dava da su klju\u010dne<strong> za zdravlje \u010dovjeka.<\/strong> Rije\u010d &#8220;protein&#8221;, naime, dolazi iz gr\u010dke rije\u010di &#8220;proteos&#8221; \u0161to zna\u010di <strong>&#8220;prvi&#8221; ili &#8220;na prvom mjestu&#8221;.<\/strong> Svaka bjelan\u010devina ima svoje mjesto djelovanja i uloge koje izvr\u0161ava. <strong>Funkcije proteina<\/strong> mo\u017eemo podijeliti u<strong> 9 osnovnih podru\u010dja&nbsp;<\/strong><span style=\"color: #ff6600;\">[2] [6]<\/span>:<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<ul class=\"wp-block-list\">\n<li>rast i o\u010duvanje tkiva<\/li>\n\n\n\n<li>biokemijske reakcije<\/li>\n\n\n\n<li>prijenos komunikacije me\u0111u stanicama<\/li>\n\n\n\n<li>struktura tkiva<\/li>\n\n\n\n<li>o\u010duvanje ispravnog PH<\/li>\n\n\n\n<li>ravnote\u017ea teku\u0107ina<\/li>\n\n\n\n<li>ja\u010danje imunolo\u0161kog sustava<\/li>\n\n\n\n<li>prijenos i zaliha nutrijenata<\/li>\n\n\n\n<li>osiguranje energije<\/li>\n<\/ul>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter is-resized\"><img decoding=\"async\" src=\"https:\/\/wpstatic.gymbeam.com\/blog\/wp-content\/uploads\/mageblog\/marko_4.jpeg\" alt=\"\u0161to su proteini\" style=\"width:843px;height:562px\" title=\"\u0161to su proteini\"\/><\/figure>\n<\/div>\n\n\n<p>Molekule<strong> bjelan\u010devina<\/strong>&nbsp;imaju <strong>razli\u010dite veli\u010dine<\/strong> koja ovisi o broju aminokiselina. Me\u0111u male molekule mo\u017eemo svrstati na primjer <strong>inzulin, koji tvori 51 aminokiselinu,<\/strong> dok s druge strane me\u0111u vrlo velike molekule pripada<strong> titin,<\/strong> koji ima du\u017einu skoro<strong> 27 000 aminokiselina.<\/strong> Me\u0111utim, ispravno funkcioniranje <strong>ne ovisi o veli\u010dini molekula,<\/strong> <strong>ve\u0107 o prigodnom obliku.<\/strong> Svaki tip bjelan\u010devina ima <strong>jedinstveni oblik<\/strong> koji <strong>odre\u0111uje zada\u0107u odre\u0111ene bjelan\u010devine u organizmu.<\/strong> Probajte proteine zamisliti kao<strong> klju\u010deve koji pripadaju samo u odre\u0111ena vrata<\/strong> u ljudskom tijelu.&nbsp;<span style=\"color: #ff6600;\">[2]&nbsp;<\/span><\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p>Ljudski metabolizam<strong> cijepa bjelan\u010devine na jednostavnije \u010destice &#8211; aminokiseline.<\/strong> Za rast mi\u0161i\u0107ne mase i metabolizam potrebno je&nbsp;<strong>20 aminokiselina,<\/strong> pri \u010demu <strong>je 11 od njih neesencijalnih.<\/strong> To zna\u010di da ih na\u0161e<strong> tijelo uspijeva samo proizvoditi<\/strong> i nije ih potrebno unositi putem prehrane. Preostale aminokiseline su ozna\u010dene kao <strong>esencijalne<\/strong> i ljudski organizam ih <strong>dobiva kroz prehranu i dodatke prehrani.<\/strong> Mi\u0161i\u0107no tkivo bez njih <strong>ne mo\u017ee rasti niti se regenerirati.<\/strong> Vi\u0161e o zna\u010daju aminokiselina doznajte u \u010dlanku&nbsp;<a title=\"Esencijalne aminokiseline EAA i njihovi u\u010dinci, izvori i doziranje\" data-auth=\"NotApplicable\" href=\"https:\/\/gymbeam.hr\/blog\/esencijalne-aminokiseline-eaa-i-njihovi-ucinci-izvori-i-doziranje\/\" target=\"_blank\" rel=\"noopener noreferrer\" class=\"ek-link\">Esencijalne aminokiseline EAA i njihovi u\u010dinci, izvori i doziranje.<\/a><span style=\"color: #ff6600;\">&nbsp;<\/span><span style=\"color: #ff9900;\"><span style=\"color: #ff6600;\">[1]&nbsp;<\/span> &nbsp;<\/span><\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n    <link href=\"https:\/\/gymbeam.com\/blog\/wp-content\/themes\/wp-gymbeam-blog-theme\/css\/vue\/index.css\" rel=\"preload\" as=\"style\">\n    <link href=\"https:\/\/gymbeam.com\/blog\/wp-content\/themes\/wp-gymbeam-blog-theme\/js\/vue\/chunk-vendors.js\" rel=\"preload\" as=\"script\">\n    <link href=\"https:\/\/gymbeam.com\/blog\/wp-content\/themes\/wp-gymbeam-blog-theme\/js\/vue\/index.js\" rel=\"preload\" as=\"script\">\n    <link data-no-optimize=\"1\" href=\"https:\/\/gymbeam.com\/blog\/wp-content\/themes\/wp-gymbeam-blog-theme\/css\/vue\/index.css\" rel=\"stylesheet\">\n\n    <h2>\n        You might be interested in these products:    <\/h2>\n\n    <div data-app=\"recommended\" data-products=\"6177,6404,42850,46201,108145\" ><\/div>\n\n    <script data-no-optimize=\"1\" src=\"https:\/\/gymbeam.com\/blog\/wp-content\/themes\/wp-gymbeam-blog-theme\/js\/vue\/chunk-vendors.js\"><\/script>\n    <script data-no-optimize=\"1\" src=\"https:\/\/gymbeam.com\/blog\/wp-content\/themes\/wp-gymbeam-blog-theme\/js\/vue\/index.js\"><\/script>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading is-style-default\"><span class=\"ez-toc-section\" id=\"Sto_je_to_denaturacija_bjelancevina\"><\/span>\u0160to je to denaturacija bjelan\u010devina?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p><strong>Denaturacija&nbsp;<\/strong>je proces&nbsp;pri kojem se <strong>struktura molekule<\/strong> proteina <strong>razbija<\/strong> i time <strong>gubi svoju funkciju.<\/strong> Razlike u obliku proteina mogu \u010diniti&nbsp;<span style=\"color: #ff6600;\">[7]<\/span>:<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<ul class=\"wp-block-list\">\n<li>promjena topline<\/li>\n\n\n\n<li>promjena&nbsp; pH<\/li>\n\n\n\n<li>izlaganje kemikalijama<\/li>\n<\/ul>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p>Kod denaturacije se mijenja oblik bjelan\u010devina, no <strong>slijed aminokiselina ostaje isti.<\/strong> Svrha proteina u formi suplementa je <strong>nadopunjavanje dovoljne koli\u010dine bjelan\u010devina<\/strong> koje probavni sustav mo\u017ee razgra\u0111ivati i samim time<strong> pohranjivati mi\u0161i\u0107no tkivo.<\/strong> Ovu funkciju protein kod <strong>termi\u010dke obrade ne gubi.<\/strong><\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter is-resized\"><img decoding=\"async\" src=\"https:\/\/wpstatic.gymbeam.com\/blog\/wp-content\/uploads\/mageblog\/DSC04834_1.jpg\" alt=\"\u0161to je denaturacija proteina\" style=\"width:843px;height:562px\" title=\"\u0161to je denaturacija proteina\"\/><\/figure>\n<\/div>\n\n\n<p>Dobar primjer je tako\u0111er protein pepsin koji ispunjava zada\u0107u enzima i<strong> razgra\u0111uje bjelan\u010devine u \u017eelucu.<\/strong> Funkcionira samo pri niskom pH, u okru\u017eenju s vi\u0161im PH gubi svoju funkciju i <strong>dolazi do njegove denaturacije.<\/strong> Upravo zato se u <strong>\u017eelucu odr\u017eava vrlo nizak pH<\/strong> koji osigurava ispravno funkcioniranje pepsina.&nbsp;<span style=\"color: #ff6600;\">[2] [7]<\/span><\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p>Toplina se koristi kod <strong>razbijanja vodikovih veza<\/strong> i nepolarnih hidrofobnih interakcija u molekuli bjelan\u010devina. Vi\u0161a temperatura povisuje kineti\u010dku energiju i \u010dini to da <strong>molekule po\u010dnu vrlo brzo vibrirati<\/strong> \u010dim se smanje veze me\u0111u njima. Molekula bjelan\u010devine se <strong>razvije iz svoje 3D strukture<\/strong> te to omogu\u0107ava <strong>bolji pristup probavnim enzimima<\/strong> prema bjelan\u010devinastim vezama.&nbsp;<span style=\"color: #ff6600;\">[3]&nbsp;<\/span><\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p>Upravo zato <strong>namirnice obra\u0111ujemo termi\u010dki<\/strong> kako bi do\u0161lo do promjene strukture proteina i samim time bile <strong>lak\u0161e probavljive.<\/strong> Ovaj proces se doga\u0111a kada <strong>kuhate jaja.<\/strong> Tada se<strong> protein iz jaja denaturira<\/strong> i sudara jo\u0161 za vrijeme kuhanja. Poslije konzumacije kuhanih jaja br\u017ee dolazi do <strong>probavljanja i apsorpcije opse\u017enih nutrijenata.<\/strong> Mo\u017eda \u0107e vas iznenaditi da do istog procesa dolazi&nbsp; i pri <strong>sterilizaciji zdravstvenih pomagala.<\/strong> Toplinom se denaturiraju bjelan\u010devine u bakterijama te to zatim <strong>uni\u0161tava bakterije i dezinficira predmete.<\/strong><span style=\"color: #ff6600;\"><strong>&nbsp;<\/strong><\/span><span style=\"color: #ff9900;\"><span style=\"color: #ff6600;\">[3]<\/span>&nbsp;<\/span><\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter is-resized\"><img decoding=\"async\" src=\"https:\/\/wpstatic.gymbeam.com\/blog\/wp-content\/uploads\/mageblog\/iStock-924454088.jpg\" alt=\"termi\u010dki obra\u0111en protein\" style=\"width:843px;height:562px\" title=\"termi\u010dki obra\u0111en protein\"\/><\/figure>\n<\/div>\n\n\n<h2 class=\"wp-block-heading is-style-default\"><span class=\"ez-toc-section\" id=\"Kuhanje_pecenje_i_sadrzaj_bjelancevina\"><\/span>Kuhanje, pe\u010denje i sadr\u017eaj bjelan\u010devina&nbsp;<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Bjelan\u010devine mo\u017eemo unositi<strong> klasi\u010dnim putem kroz prehranu<\/strong> ili <strong>suplementacijom raznih tipova<\/strong>&nbsp;<a title=\"Proteini, bjelan\u010devine, GymBeam\" data-auth=\"NotApplicable\" href=\"https:\/\/gymbeam.hr\/proteini\" target=\"_blank\" rel=\"noopener noreferrer\" class=\"ek-link\">proteina<\/a>. Kod obje forme neki ljudi imaju<strong> bespotrebne strahove<\/strong> da \u0107e <strong>termi\u010dka obrada uni\u0161titi nutrijente<\/strong> koje protein sadr\u017ei. Za bolje razumijevanje navest \u0107emo nutritivne promjene do kojih dolazi kod kuhanja <strong>4 naj\u010de\u0161\u0107a izvora bjelan\u010devina&nbsp;<\/strong><span style=\"color: #ff6600;\">[5]<\/span>:<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 class=\"wp-block-heading is-style-default\">1. Meso<\/h3>\n\n\n\n<p>Kod termi\u010dke obrade mesa se <strong>sadr\u017eaj bjelan\u010devina ne mijenja.<\/strong> Na sveu\u010dili\u0161tu u gradu Wisconsin utvr\u0111eno je kako pohanje ili grilanje mesa <strong>nema utjecaj<\/strong> na sadr\u017eaj proteina. Osim toga kuhanje mesa s ve\u0107im sadr\u017eajem masti ima i drugu prednost. Termi\u010dkom obradom u <strong>mesu se reducira mast skoro za pola.<\/strong> Bez obzira na to radi li se o nemasnom ili masnijem mesu,<strong> sadr\u017eaj proteina i \u017eeljeza se ne mijenja.&nbsp;<\/strong> <strong>&nbsp;<\/strong><\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 class=\"wp-block-heading is-style-default\">2. Mahunarke<\/h3>\n\n\n\n<p>Kod kuhanja mahunarki neki nutrijenti <strong>ostanu u vodi.<\/strong> Ako \u017eelite o\u010duvati ve\u0107i sadr\u017eaj nutrijenata u mahunarkama, probajte ih <strong>pripremiti na pari.<\/strong> U slu\u010daju da ne \u017eelite izgubiti niti one mahunarke koje ostaju u vodi, imamo za vas savjet. Kuhajte mahunarke u minimalnoj koli\u010dini vode koju \u0107ete poslije kuhanja mo\u0107i iskoristiti za <strong>pripremu juhe ili umaka.&nbsp;<\/strong><\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter is-resized\"><img decoding=\"async\" src=\"https:\/\/wpstatic.gymbeam.com\/blog\/wp-content\/uploads\/mageblog\/iStock-1131493215.jpg\" alt=\"proteini u kuhanim namirnicama\" style=\"width:843px;height:562px\" title=\"proteini u kuhanim namirnicama\"\/><\/figure>\n<\/div>\n\n\n<h3 class=\"wp-block-heading is-style-default\">3. Ribe i morski plodovi<\/h3>\n\n\n\n<p>Za vrijeme kuhanja se <strong>bjelan\u010devine u kolagenu doslovno rastapaju,<\/strong> zato se skuhana <a href=\"https:\/\/gymbeam.hr\/blog\/tag\/riba-hr\/\" class=\"ek-link\">riba<\/a> lomi na fine komadi\u0107e. Ukoliko ribu kuhate kratko i pri visokoj temperaturi, ostat \u0107e vla\u017ena, nje\u017ena i s <strong>o\u010duvanim sadr\u017eajem proteina.<\/strong> Kod dugog kuhanja i isu\u0161ivanja ribe <strong>smanjuje se i koli\u010dina bjelan\u010devina u njoj.<\/strong><\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 class=\"wp-block-heading is-style-default\">4. Jaja&nbsp;<\/h3>\n\n\n\n<p>Za vrijeme kuhanja <strong>protein<\/strong> <strong>u jajima mijenja svoj oblik<\/strong>, ali ne i koli\u010dinu. <strong>Bjelanjak sadr\u017ei 10% bjelan\u010devina<\/strong> prije i poslije kuhanja. Prozirna konzistencija bjelan\u010devina se kod kuhanja promijeni, ali <strong>ne utje\u010de na sadr\u017eaj bjelan\u010devina.<\/strong> Koli\u010dina proteina se ne mijenja \u010dak niti pri<strong> mutnji bjelanjaka.<\/strong> Kod mutnje bjelanjaka dolazi do <strong>promjene bjelan\u010devinastih veza<\/strong> jer u strukturu bjelanjka ulazi zrak. Ukoliko ostavite promije\u0161ane bjelanjke da stoje, primijetiti \u0107ete kako se vra\u0107aju u svoje <strong>originalno teku\u0107e stanje.<\/strong><\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter is-resized\"><img decoding=\"async\" src=\"https:\/\/wpstatic.gymbeam.com\/blog\/wp-content\/uploads\/mageblog\/gymbeam-4408.png\" alt=\"denaturacija proteina u na\u0161em tijelu\" style=\"width:843px;height:708px\" title=\"denaturacija proteina u na\u0161em tijelu\"\/><\/figure>\n<\/div>\n\n\n<h3 class=\"wp-block-heading is-style-default\">5. Proteinski prah<\/h3>\n\n\n\n<p>Bojite se da vam od&nbsp;<a href=\"https:\/\/gymbeam.hr\/proteini\" target=\"_blank\" aria-label=\" (opens in a new tab)\" rel=\"noreferrer noopener\" class=\"ek-link\">proteina<\/a> u fitness kola\u010dima <strong>ne\u0107e rasti mi\u0161i\u0107i?<\/strong> Ovaj strah je nepotreban jer bjelan\u010devine termi\u010dkom obradom <strong>ne gube svoje u\u010dinke na rast mi\u0161i\u0107a.<\/strong> Organizam mo\u017ee iskoristiti <strong>obra\u0111enu i neobra\u0111enu formu proteina.<\/strong><\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p><strong>Denaturacija bjelan\u010devina <\/strong>se, naime, doga\u0111a i za vrijeme probavljanja u ljudskom tijelu. Razgradnja molekula proteina <strong>po\u010dinje u \u017eelucu<\/strong> gdje se zahvaljuju\u0107i klorovodikovoj kiselini osloba\u0111a pepsin koji po\u010dinje razgra\u0111ivati bjelanjkaste veze u aminokiseline. U \u017eelucu se doga\u0111a<strong> 10 &#8211; 20 % probavnog procesa<\/strong> koji se nastavlja u tankom crijevu. Gu\u0161tera\u010da neutralizira klorovodi\u010dnu kiselinu i stvara lu\u017enato okru\u017eenje. Enzimi, nadalje, rade na <strong>razlaganju proteina na manje aminokiseline.<\/strong> Jednostavnije re\u010deno, <strong>\u017eeludac i tanko crijevo &#8220;skuhaju&#8221; bjelan\u010devine<\/strong> jednako kao da ste ih pr\u017eili na tavi.<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p>\u010cinjenica je da \u0107e <strong>organizam lak\u0161e probaviti<\/strong> proteinski prah pomije\u0161an s vodom nego proteinske <a href=\"https:\/\/gymbeam.hr\/blog\/tag\/palacinke-hr-2\/\" class=\"ek-link\">pala\u010dinke<\/a>. Ipak, to ne zna\u010di da \u0107e protein kuhanjem izgubiti nutritivne vrijednosti. <strong>Mo\u017eete<\/strong> i dalje mirne du\u0161e <strong>pripremati proteinske <\/strong><a href=\"https:\/\/gymbeam.hr\/blog\/tag\/muffini-hr\/\" class=\"ek-link\"><strong>muffine<\/strong> <\/a>ili druge <a href=\"https:\/\/gymbeam.hr\/blog\/fitness-recepti-i-hrana\/\" target=\"_blank\" rel=\"noreferrer noopener\" class=\"ek-link\">fitness recepte<\/a> od proteinskog praha. <strong>Organizam \u0107e iz njih iscrpiti nutrijente<\/strong> jednako kao iz popijenog proteinskog napitka. [4] [5] <\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p>Svejedno je ho\u0107ete li svoj omiljeni&nbsp;<span style=\"color: #ff6600;\"><a title=\"Proteini, bjelan\u010devine, GymBeam\" href=\"https:\/\/gymbeam.hr\/proteini\" target=\"_blank\" rel=\"noopener noreferrer\" class=\"ek-link\">protein<\/a><\/span>&nbsp;promije\u0161ati u vodi u \u0161ejkeru ili \u0107ete od njega ispe\u0107i kola\u010d. Sadr\u017eaj proteina se <strong>ne\u0107e promijeniti termo obradom.<\/strong> Denaturacija mijenja samo strukturu molekula proteina, ali <strong>nema utjecaj na njihovu nutritivnu vrijednost.<\/strong> Vjerujemo kako ste u \u010dlanku <strong>saznali sve \u0161to trebate znati o denaturaciji<\/strong> te \u0107ete i dalje nastaviti kuhati i u\u017eivati u fitness slasticama od proteina. Ako vam se \u010dlanak svidio, <strong>podr\u017eite ga lajkom i dijeljenjem.<\/strong><\/p>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-flow wp-block-group-is-layout-flow\">\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<p style=\"font-size:18px\"><\/p>\n\n\n<a href=\"https:\/\/gymbeam.com\/protein\" target=\"_blank\" class=\"category-button\">\n\t<span class=\"label\">\n\t\tProtein\t<\/span>\n\t<svg class=\"icon-cart\" focusable=\"false\">\n\t\t<use xlink:href=\"#icon-cart\"><\/use>\n\t<\/svg>\n<\/a><\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<p style=\"font-size:18px\"><\/p>\n\n\n<a href=\"https:\/\/gymbeam.com\/whey-protein-isolate\" target=\"_blank\" class=\"category-button\">\n\t<span class=\"label\">\n\t\tWhey Protein Isolate\t<\/span>\n\t<svg class=\"icon-cart\" focusable=\"false\">\n\t\t<use xlink:href=\"#icon-cart\"><\/use>\n\t<\/svg>\n<\/a><\/div>\n<\/div>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Iako je denaturirani protein pro\u0161ao proces termi\u010dke obrade, njegove nutritivne vrijednosti ostaju nepromijenjene. U \u010dlanku pro\u010ditajte o tome kako kuhanje i pe\u010denje utje\u010de na bjelan\u010devine.<\/p>\n","protected":false},"author":25,"featured_media":80363,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_editorskit_title_hidden":false,"_editorskit_reading_time":0,"_editorskit_is_block_options_detached":false,"_editorskit_block_options_position":"{}","footnotes":""},"categories":[130],"tags":[6500,7352,7124,6272],"filter_section":[],"filter_attribute":[13054,13064,13052,13066,13067,13881],"class_list":{"0":"post-249675","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-dodatci-prehrani","8":"tag-dodaci-prehrani-hr","9":"tag-prehrana-hr","10":"tag-protein-u-prahu-hr","11":"tag-proteini-hr","12":"filter_attribute-aminokyseliny","13":"filter_attribute-ostatne-doplnky-vyzivy","14":"filter_attribute-proteiny","15":"filter_attribute-rast-svalov","16":"filter_attribute-regeneracia","17":"filter_attribute-zdravie-doplnky","18":"h-entry","19":"hentry"},"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Denaturirani protein - kako kuhanje i pe\u010denje utje\u010du na bjelan\u010devine? - GymBeam Blog<\/title>\n<meta name=\"description\" content=\"Iako je denaturirani protein pro\u0161ao proces termi\u010dke obrade, njegove nutritivne vrijednosti ostaju nepromijenjene. 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