How to eat protein powder to make it taste good

We see that many people who do fitness often use protein powder, and many elderly and young people also use protein powder. Protein powder is mainly used to supplement protein for the human body, but the calories are not too high, so it helps promote muscle growth. Protein powder can also be eaten with some food, which will help absorption and have more effects on the body. However, you must be careful when eating protein powder and first have a detailed understanding of it.

Benefits of protein powder

Egg white powder has good functional properties, such as gelling, emulsifying, water retention, fat retention, etc. It can be added to meat products such as ham and instant noodles to improve the quality of the products.

1. Absorption and retention of water and fat

Egg powder has good gel properties, which can improve water absorption through hydrogen bonds, increase adhesion, and form a strong network structure.

2. Gel properties

Due to the protein content of egg white and the special processing technology, egg white powder has significant gelling properties. The high gelling property of egg white powder makes it widely used in meat products. One of the main indicators of meat quality is elasticity and sliceability. Excellent elasticity comes from myosin and the subsequent addition of salt-deep protein. The high gel strength of egg white powder has a significant effect on the elasticity and slicing properties of meat products.

① The ovalbumin and conalbumin in the egg white are mixed to form a protein-protein bond, so that the protein contains a higher molar percentage of hydrophobic amino acids and tends to establish a strong network structure;

②The protein in egg white powder is salt-soluble protein. It can quickly surround the minced muscle tissue to form a sol during the chopping process, and form a gel when heated, giving the product good elasticity;

③ During the addition process of protein powder, appropriate heat treatment is applied to expose the -SH groups inside the protein and promote the formation of disulfide bonds, thereby strengthening the intermolecular network structure and forming an irreversible gel. Proper heat treatment makes the performance of egg white powder better than that of egg white. The gel strength of egg white powder can reach about 350g/cm2, which is much higher than the gel strength of soy protein powder.

The efficacy and function of protein powder How to take protein powder Side effects of protein powder

3. The effect of supplementing other foods

Adding egg white powder to meat products can improve product quality, extend shelf life, and enhance product nutrition. Similarly, adding an appropriate amount of egg white powder to pasta products can improve gluten content, increase protein content, and make the product more elastic.