{"id":419810,"date":"2023-02-13T14:28:02","date_gmt":"2023-02-13T13:28:02","guid":{"rendered":"https:\/\/gymbeam.com\/blog\/?p=419810"},"modified":"2023-09-01T13:20:50","modified_gmt":"2023-09-01T11:20:50","slug":"denaturacija-beljakovin-kako-kuhanje-in-peka-vplivata-na-beljakovine","status":"publish","type":"post","link":"https:\/\/gymbeam.si\/blog\/denaturacija-beljakovin-kako-kuhanje-in-peka-vplivata-na-beljakovine\/","title":{"rendered":"Denaturacija beljakovin \u2013 kako kuhanje in peka vplivata na beljakovine?"},"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.si\/blog\/denaturacija-beljakovin-kako-kuhanje-in-peka-vplivata-na-beljakovine\/#Kaj_so_beljakovine\" title=\"Kaj so beljakovine?\">Kaj so beljakovine?<\/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.si\/blog\/denaturacija-beljakovin-kako-kuhanje-in-peka-vplivata-na-beljakovine\/#Kaj_je_denaturacija_beljakovin\" title=\"Kaj je denaturacija beljakovin?\">Kaj je denaturacija beljakovin?<\/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.si\/blog\/denaturacija-beljakovin-kako-kuhanje-in-peka-vplivata-na-beljakovine\/#Kuhanje_peka_in_vsebnost_beljakovin\" title=\"Kuhanje, peka in vsebnost beljakovin\">Kuhanje, peka in vsebnost beljakovin<\/a><\/li><\/ul><\/nav><\/div>\n\n<p><a href=\"https:\/\/gymbeam.com\/protein\" class=\"ek-link\">Beljakovine<\/a> so zelo <strong>pomembna sestavina za ljudi, <\/strong>zlasti za \u0161portnike in tiste, ki so fizi\u010dno aktivni. Morda pa ste \u017ee sli\u0161ali za teorijo, da <strong>beljakovine po kuhanju izgubijo svojo hranilno vrednost.<\/strong> Ali to pomeni, da so vse fitnes pala\u010dinke ali <strong>beljakovinski kola\u010di manj hranljivi?<\/strong> \u010ce ste do zdaj temu verjeli, ste se motili, ker je <strong>ta argument mit. <\/strong>Da bi razumeli denaturacijo in<strong> spremembe, ki jih povzro\u010di v beljakovinah, <\/strong>moramo za\u010deti od za\u010detka.<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"is-style-default wp-block-heading\"><span class=\"ez-toc-section\" id=\"Kaj_so_beljakovine\"><\/span>Kaj so beljakovine?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>\u010clove\u0161ki organizem potrebuje razli\u010dne vrste molekul in med&nbsp;<strong>najpomembnej\u0161imi so beljakovinske molekule,&nbsp;<\/strong>ki vsebujejo du\u0161ik in<strong>&nbsp;so sestavljene iz aminokislin.&nbsp;<\/strong>Molekule beljakovin so osnovni <strong>gradnik mi\u0161ic<\/strong> in drugih tkiv v \u010dlove\u0161kem telesu. \u017de iz imena je razvidno, da imajo klju\u010dno vlogo&nbsp;<strong>v zdravju ljudi.&nbsp;<\/strong>Beseda &#8220;protein&#8221; (&#8220;beljakovina&#8221;) izvira iz gr\u0161ke besede &#8220;proteos&#8221;, ki pomeni<strong>&nbsp;&#8220;prvi&#8221; ali &#8220;prvo mesto&#8221;<\/strong>. Vsaka beljakovina ima svoje mesto delovanja in naloge, ki jih opravlja.&nbsp;<strong>Funkcije beljakovin<\/strong>&nbsp;lahko razdelimo na&nbsp;<strong>9 osnovnih podro\u010dij&nbsp;<\/strong>[2] [6]:<\/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\"><li>Tvorba in ohranjanje tkiv<\/li><li>Biokemijske reakcije<\/li><li>Prenos komunikacije med celicami<\/li><li>Zgradba tkiva<\/li><li>Vzdr\u017eevanje pravilne pH vrednosti<\/li><li>Ravnovesje teko\u010din<\/li><li>Krepitev imunskega sistema<\/li><li>Prenos in oskrba s hranilnimi snovmi<\/li><li>Energijska varnost<\/li><\/ul>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/wpstatic.gymbeam.com\/blog\/wp-content\/uploads\/mageblog\/marko_4.jpeg\" alt=\"Denaturirane beljakovine \u2013 kako kuhanje in peka vplivata na beljakovine?\" width=\"843\" height=\"562\" title=\"Denaturirane beljakovine \u2013 kako kuhanje in peka vplivata na beljakovine?\"\/><\/figure><\/div>\n\n\n\n<p><strong>Beljakovinske molekule<\/strong>&nbsp;imajo <strong>razli\u010dno velikost,<\/strong>&nbsp;ki je odvisna od \u0161tevila aminokislin. Med majhne molekule lahko uvrstimo, na primer,&nbsp;<strong>inzulin, ki ga tvori 51 aminokislin,<\/strong>&nbsp;po drugi strani pa med zelo velike molekule sodi&nbsp;<strong>titin, <\/strong>ki je dolg skoraj&nbsp;<strong>27 000 aminokislin. Vendar velikost molekul ni pomembna,<\/strong>&nbsp;za pravilno delovanje&nbsp;<strong>morajo biti v ustrezni obliki.&nbsp;Vsaka vrsta beljakovine ima<\/strong>&nbsp;<strong>edinstveno obliko,<\/strong>&nbsp;ki <strong>dolo\u010da&nbsp;njeno vlogo v telesu.<\/strong>&nbsp;Poskusite si jih predstavljati kot <strong>klju\u010de, ki pripadajo le dolo\u010denim vratom&nbsp;<\/strong>v \u010dlove\u0161kem telesu.&nbsp;[2]<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p>\u010clove\u0161ka presnova <strong>razgrajuje beljakovine v preprostej\u0161e delce &#8211; aminokisline.<\/strong> Za rast mi\u0161i\u010dne mase in presnovo je potrebnih <strong>20 aminokislin<\/strong>, <strong>11 pa jih je neesencialnih.<\/strong> To pomeni, da jih na\u0161e <strong>telo lahko ustvari &#8211;<\/strong> in jih ne potrebuje iz hrane. Preostale aminokisline so opredeljene kot <strong>esencialne <\/strong>in jih \u010dlove\u0161ki organizem <strong>dobi s prehrano in prehranskimi dopolnili. <\/strong>Brez njih mi\u0161i\u010dno tkivo <strong>ne more rasti ali se obnavljati<\/strong>. \u010ce \u017eelite izvedeti ve\u010d o pomenu aminokislin, si oglejte \u010dlanek <a href=\"https:\/\/gymbeam.si\/blog\/esencialne-aminokisline-eaa-in-njihovi-ucinki-izvor-in-doziranje\/\" target=\"_blank\" aria-label=\" (opens in a new tab)\" rel=\"noreferrer noopener\" class=\"ek-link\">Esencialne aminokisline EAA in njihovi u\u010dinki, viri in doziranje<\/a>. [1]<\/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=\"is-style-default wp-block-heading\"><span class=\"ez-toc-section\" id=\"Kaj_je_denaturacija_beljakovin\"><\/span>Kaj je denaturacija beljakovin?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p><strong>Denaturacija&nbsp;<\/strong>je proces, pri katerem&nbsp;se<strong> struktura beljakovinske molekule&nbsp;poru\u0161i<\/strong> in s tem&nbsp;<strong>izgubi svojo funkcijo.&nbsp;<\/strong>Razlike v obliki beljakovin so lahko posledica [7]:<\/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\"><li>sprememb temperature<\/li><li>sprememb pH vrednosti<\/li><li>izpostavljenosti kemikalijam<\/li><\/ul>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p>Ob denaturaciji se spremeni oblika beljakovine, toda<strong> aminokislinsko zaporedje ostane enako.<\/strong>&nbsp;Namen beljakovin v obliki dopolnila je&nbsp;<strong>dopolniti zadostno koli\u010dino beljakovin,&nbsp;<\/strong>ki jih lahko prebavni sistem razgradi in tako&nbsp;<strong>oskrbi mi\u0161i\u010dno tkivo.<\/strong>&nbsp;Ta njihova funkcija se pri <strong>segrevanju<\/strong> ne izgubi.<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/wpstatic.gymbeam.com\/blog\/wp-content\/uploads\/mageblog\/DSC04834_1.jpg\" alt=\"Denaturirane beljakovine \u2013 kako kuhanje in peka vplivata na beljakovine?\" width=\"843\" height=\"562\" title=\"Denaturirane beljakovine \u2013 kako kuhanje in peka vplivata na beljakovine?\"\/><\/figure><\/div>\n\n\n\n<p>Dober primer je<strong>&nbsp;beljakovina pepsin,<\/strong>&nbsp;ki opravlja vlogo encima in&nbsp;<strong>razgrajuje beljakovine v \u017eelodcu.&nbsp;<\/strong>Deluje le pri nizkem pH-ju, v okolju z vi\u0161jim pH-jem izgubi svojo funkcijo in<strong>&nbsp;se denaturira.<\/strong>&nbsp;Zato se <strong>v \u017eelodcu<\/strong> vzdr\u017euje zelo nizka pH vrednost, ki zagotavlja pravilno delovanje pepsina.&nbsp;[2] [7]<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p>Toplota se uporablja za&nbsp;<strong>prekinitev vodikovih vezi&nbsp;<\/strong>in nepolarnih hidrofobnih interakcij v beljakovinski molekuli. Vi\u0161ja temperatura pove\u010da kineti\u010dno energijo in povzro\u010di,&nbsp;da <strong>molekule za\u010dnejo zelo hitro vibrirati,<\/strong>&nbsp;dokler se povezave med njimi ne uni\u010dijo. Beljakovinska molekula <strong>se razvije iz svoje 3D strukture,<\/strong>&nbsp;kar omogo\u010di <strong>bolj\u0161i<\/strong> <strong>dostop prebavnih encimov<\/strong>&nbsp;do beljakovinskih vezi.[3]<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p>Zato se <strong>\u017eivila kuhajo,<\/strong>&nbsp;tako da spremenijo strukturo beljakovin ter tako postanejo <strong>la\u017eje prebavljiva.&nbsp;Ta postopek se, na primer, zgodi pri<\/strong>&nbsp;<strong>kuhanju jajca.&nbsp;Beljakovine jajc se med kuhanjem denaturirajo<\/strong>&nbsp;in se oborijo. Po zau\u017eitju kuhanih jajc sta&nbsp;<strong>prebava in absorpcija vklju\u010denih hranil hitrej\u0161a.<\/strong>&nbsp;Morda boste presene\u010deni, da se isti proces dogaja tudi med&nbsp;<strong>sterilizacijo medicinskih pripomo\u010dkov.<\/strong>&nbsp;Toplota denaturira beljakovine v bakterijah, kar&nbsp;<strong>uni\u010di bakterije in razku\u017ei predmete.<\/strong>[3]<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/wpstatic.gymbeam.com\/blog\/wp-content\/uploads\/mageblog\/iStock-924454088.jpg\" alt=\"Denaturirane beljakovine \u2013 kako kuhanje in peka vplivata na beljakovine?\" width=\"843\" height=\"562\" title=\"Denaturirane beljakovine \u2013 kako kuhanje in peka vplivata na beljakovine?\"\/><\/figure><\/div>\n\n\n\n<h2 class=\"is-style-default wp-block-heading\"><span class=\"ez-toc-section\" id=\"Kuhanje_peka_in_vsebnost_beljakovin\"><\/span>Kuhanje, peka in vsebnost beljakovin <span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Beljakovine lahko zau\u017eijemo <strong>naravno s hrano <\/strong>ali z <strong>dodajanjem razli\u010dnih vrst<\/strong> <a href=\"https:\/\/gymbeam.com\/protein\" class=\"ek-link\">beljakovin<\/a>. Pri obeh oblikah se nekateri ljudje <strong>odve\u010d bojijo, da bo toplotna priprava uni\u010dila hranilne snovi <\/strong>v njih. Za bolj\u0161e razumevanje zato navajamo prehranske spremembe, do katerih pride pri kuhanju <strong>\u0161tirih najpogostej\u0161ih virov beljakovin <\/strong>[5]:<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 class=\"is-style-default wp-block-heading\">1.\tMeso<\/h3>\n\n\n\n<p>Med kuhanjem mesa<strong>&nbsp;se vsebnost beljakovin ne spremeni.<\/strong>&nbsp;Na Univerzi v Wisconsinu so z raziskavo ugotovili, da cvrtje ali peka mesa na \u017earu&nbsp;<strong>ne vpliva<\/strong>&nbsp;na njihovo vsebnost. Za name\u010dek ima kuhanje mesa z ve\u010djo vsebnostjo ma\u0161\u010dobe \u0161e eno prednost. Toplotna priprava<strong>&nbsp;zmanj\u0161a ma\u0161\u010dobe v mesu skoraj za polovico.<\/strong>&nbsp;Ne glede na to, ali gre za pusto ali bolj mastno meso, <strong>se vsebnost beljakovin in \u017eeleza ne spremeni.<\/strong><\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 class=\"is-style-default wp-block-heading\">2.\tStro\u010dnice <\/h3>\n\n\n\n<p>Pri kuhanju stro\u010dnic <strong>ostanejo nekatera hranila v vodi.&nbsp;<\/strong>\u010ce \u017eelite v njih ohraniti ve\u010djo vsebnost hranilnih snovi, jih poskusite <strong>pripraviti na pari.<\/strong>&nbsp;\u010ce ne \u017eelite izgubiti hranilnih snovi, ki ostanejo v vodi, imamo za vas nasvet. Skuhajte jih v \u010dim manj\u0161i koli\u010dini vode, ki jo lahko <strong>po kuhanju<\/strong> uporabite za <strong>pripravo juh ali omak<\/strong>.<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/wpstatic.gymbeam.com\/blog\/wp-content\/uploads\/mageblog\/iStock-1131493215.jpg\" alt=\"Denaturirane beljakovine \u2013 kako kuhanje in peka vplivata na beljakovine?\" width=\"843\" height=\"562\" title=\"Denaturirane beljakovine \u2013 kako kuhanje in peka vplivata na beljakovine?\"\/><\/figure><\/div>\n\n\n\n<h3 class=\"is-style-default wp-block-heading\">3.\tRibe in morski sade\u017ei  <\/h3>\n\n\n\n<p>Med kuhanjem se <strong>beljakovine<\/strong>&nbsp;v<strong> kolagenu dobesedno stopijo,<\/strong>&nbsp;zato je kuhana riba narezana na drobne kose. \u010ce jih kuhamo kratko in na visoki temperaturi, ostanejo vla\u017ene, mehke in <strong>ohranijo vsebnost beljakovin.<\/strong>&nbsp;Z dalj\u0161im kuhanjem in su\u0161enjem se koli\u010dina le-teh v njih <strong>zmanj\u0161a<\/strong>.<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 class=\"is-style-default wp-block-heading\">4.\tJajca<\/h3>\n\n\n\n<p>Med kuhanjem <strong>beljakovine v jajcih spremenijo svojo obliko<\/strong>, ne pa tudi koli\u010dine. Jaj\u010dni <strong>beljak vsebuje 10 % beljakovin<\/strong> pred in po kuhanju. Pri kuhanju se spremeni prozorna konsistenca beljakov, vendar to <strong>ne vpliva na vsebnost beljakovin.<\/strong>&nbsp;Koli\u010dina beljakovin se ne spremeni niti pri <strong>stepanju beljakov<\/strong>.&nbsp;Pri stepanju se <strong>spremenijo beljakovinske<\/strong> <strong>vezi<\/strong>, ker zrak vstopi v strukturo beljaka. \u010ce stepene beljake pustimo nekaj \u010dasa pri miru, opazimo, da so se vrnili <strong>v prvotno teko\u010do obliko<\/strong>.<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/wpstatic.gymbeam.com\/blog\/wp-content\/uploads\/mageblog\/gymbeam-4408.png\" alt=\"Denaturirane beljakovine \u2013 kako kuhanje in peka vplivata na beljakovine?\" width=\"843\" height=\"708\" title=\"Denaturirane beljakovine \u2013 kako kuhanje in peka vplivata na beljakovine?\"\/><\/figure><\/div>\n\n\n\n<h3 class=\"is-style-default wp-block-heading\">5.\tBeljakovine v prahu<\/h3>\n\n\n\n<p>Vas skrbi, da vam <a href=\"https:\/\/gymbeam.com\/protein\" class=\"ek-link\">beljakovine<\/a> v fitnes kola\u010dih <strong>ne bodo pomagale pri rasti mi\u0161ic? <\/strong>Za to vam ni treba skrbeti, saj beljakovine <strong>pri segrevanju ne izgubijo svojih u\u010dinkov na rast mi\u0161ic. <\/strong>Organizem lahko porabi <strong>surove in tudi kuhane oblike beljakovin. <\/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 beljakovin poteka tudi med prebavo v \u010dlove\u0161kem telesu<\/strong>. Razgradnja beljakovinskih molekul se <strong>za\u010dne v \u017eelodcu<\/strong>, kjer se zaradi klorovodikove kisline sprosti pepsin, ki za\u010dne cepiti beljakovinske vezi na aminokisline. V \u017eelodcu poteka <strong>10-20 % prebavnega procesa<\/strong>, ki se nadaljuje v tankem \u010drevesu. Trebu\u0161na slinavka nevtralizira klorovodikovo kislino in ustvari bazi\u010dno okolje. Encimi pozneje <strong>cepijo beljakovine na manj\u0161e aminokisline.&nbsp;<\/strong>Odkrito povedano, <strong>\u017eelodec in tanko \u010drevo &#8220;kuhata&#8221; beljakovine<\/strong> na enak na\u010din, kot \u010de bi jih ocvrli na ponvi.<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p>Dejstvo pa je, da beljakovine v prahu, zme\u0161ane z vodo, <strong>organizem la\u017eje prebavi<\/strong> kot beljakovinske pala\u010dinke. To ne pomeni, da kuhane beljakovine izgubijo hranilno vrednost. <strong>Svobodno lahko \u0161e naprej pripravljate beljakovinske mafine<\/strong> ali druge <a href=\"https:\/\/gymbeam.si\/blog\/fit-recepti\/\" target=\"_blank\" aria-label=\" (opens in a new tab)\" rel=\"noreferrer noopener\" class=\"ek-link\">fitnes recepte<\/a> iz beljakovin v prahu. <strong>Organizem bo prejel potrebna hranila na enak na\u010din<\/strong> kot s pitjem beljakovinskega shakea.[4] [5]<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p>Ni pomembno, ali svoje najljub\u0161e <a href=\"https:\/\/gymbeam.com\/protein\" class=\"ek-link\">beljakovine <\/a> zme\u0161ate z vodo shakerju ali spe\u010dete kola\u010d. Vsebnost beljakovin se <strong>med kuhanjem<\/strong> ne spremeni. Denaturacija spremeni le strukturo beljakovinskih molekul, <strong>ne vpliva pa na njihovo hranilno vrednost. <\/strong>Verjamemo, da ste <strong>v tem \u010dlanku <\/strong>izvedeli <strong>vse potrebne informacije o denaturaciji <\/strong>in boste \u0161e naprej kuhali in u\u017eivali v fitnes poslasticah iz beljakovin. \u010ce vam je bil \u010dlanek v\u0161e\u010d, <strong>ga podprite s klikom na gumb V\u0161e\u010d mi je in ga delite s prijatelji.<\/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>\u010ceprav so denaturirane beljakovine toplotno obdelane, njihove hranilne vrednosti ostanejo nespremenjene. Preberite, kako kuhanje in peka vplivata na beljakovine.<\/p>\n","protected":false},"author":25,"featured_media":80371,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_editorskit_title_hidden":false,"_editorskit_reading_time":5,"_editorskit_is_block_options_detached":false,"_editorskit_block_options_position":"{}","footnotes":""},"categories":[118],"tags":[6279,7131,7359,6507],"filter_section":[],"filter_attribute":[],"class_list":{"0":"post-419810","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-prehranska-dopolnila","8":"tag-beljakovine","9":"tag-beljakovine-v-prahu","10":"tag-prehrana-sl","11":"tag-prehranska-dopolnila","12":"h-entry","13":"hentry"},"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Denaturacija beljakovin \u2013 kako kuhanje in peka vplivata na beljakovine? - GymBeam Blog<\/title>\n<meta name=\"description\" content=\"\u010ceprav so denaturirane beljakovine toplotno obdelane, njihove hranilne vrednosti ostanejo nespremenjene. 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