Does marinating break down proteins the way brining does?
Brining makes meat tender because the salt (and some sugar) breaks down proteins. Shouldn't a salty/sugary marinade do the same thing?
Best Answer
Brining does not technically "break down" proteins in meat. At least not the way marinating does.
Brining actually involves osmosis which carries salt and sugar inside the cell walls. This denatures the proteins causing them to unravel and interact with one another. This forms a matrix which traps moisture in the meat.
Marinating on the other hand actually does "break down" the proteins using acidity. The acid literally does consume the proteins and break down the texture of the meat. If the marinade has salt in it, then osmosis will occur as well and the marinade is also serving as a brine.
So, to answer your question: Yes, a salty marinade will brine your meat, but the protein breakdown that occurs is due to the acidity of the marinade.
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Quick Answer about "Does marinating break down proteins the way brining does?"
Brining does not technically "break down" proteins in meat. At least not the way marinating does. Brining actually involves osmosis which carries salt and sugar inside the cell walls. This denatures the proteins causing them to unravel and interact with one another.Does brining destroy protein?
Another way that brining increases juiciness is by dissolving some proteins. A mild salt solution can actually dissolve some of the proteins in muscle fibers, turning them from solid to liquid. Of all the processes at work during brining, the most significant is salt's ability to denature proteins.Does marinating reduce protein?
Acidic marination Acids, such as lemon juice or vinegar, work by denaturing proteins through disruption of hydrogen bonds in the collagen fibrils.Is it better to brine or marinade?
Brine vs MarinadeBrines are perfect for lean cuts of meat such as poultry breasts. Marinades are better suited for proteins with good fat content for example marbled pork neck chops. If you find yourself asking to brine or not to brine, usually the answer is that you should.What is the difference between brining protein and marinating protein?
While brining is for moisture, marinating is for flavor. Marinades typically contain acid, which helps break down the protein and helps infuse the meat with the flavors that you have going in your marinade, whether that's herbs or spices or some other source.More answers regarding does marinating break down proteins the way brining does?
Answer 2
The point of brining is not tenderization- It's juiciness and flavor.
When brining, initially dissolved substances inside the meat cells leave into the brine. When the solution reaches equilibrium they start to move back and forth, in and out of the meat. Any flavors in the brine move into the meat as well. The salt denatures enough protein to lock some of the water inside the meat causing more water to get pulled in. After a little while the meat is super charged with water that won't even cook out.
In order to work, the solution has to have relatively a lot of salt in it. But even then, the salt is not able to break up the collagen fibers that make meat tough- it takes heat and time for that to happen.
In order to get the super-charged-juiciness with a marinade it would have to have a lot of salt and water- more than marinades usually do. And then you would have made yourself a brine.
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