What is the best way to denature proteins in chicken soup using an acidic ingredient?
From my understanding, if you add lemon juice or apple cider vinegar to chicken soup, the acidic ingredients will denature the proteins.
If I want the protein in the soup to be denatured using these ingredients, what is the best way to go about it and get manximum denaturation and depth of penetration? Eg. should I marinade it, should I simply slow cook it with ingredients added at start, or should I brine in a cider/lemon solution? Please post the recipe I need.
Is it true when using a marinade, like salt, lemon and cider vinegar will only penetrate the surface?
What other ingredients can I use besides lemon and apple cider to do this job, or are lemon and cider vinegar the most effective?
Thanks
Best Answer
When meat proteins get denatured excessively my the marinade, a cook would normally call that a failure (the texture is generally considered undesirable). So we're not really experts in causing it—we try to avoid it!
For any substantial effect, the acidity has to be pretty high. Adding a little acid to a soup won't do it. You need to add enough to bring the pH fairly low; your soup will be as sour as lemon juice. You probably don't want this, so instead marinate.
When you put meat in marinade, only the outside of the meat is exposed to the marinade. So penetration starts from the outside. It slowly moves inward, but of course marinading time is limited, even in the fridge you can't go too long to prevent spoilage (and freezing will stop the marinade from penetrating). You can add enzymes (papain, also known as "meat tenderizer") to help. But it still has to get through from outside in.
To get full penetration, you want little distance from edge to middle as possible—that is, as little "inside" as possible. You could:
- cut raw chicken into small chunks
- cut raw chicken into thin slices
- run raw chicken through a meat grinder, or buy ground chicken
- run raw chicken through a food processor, etc.
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Quick Answer about "What is the best way to denature proteins in chicken soup using an acidic ingredient?"
Show activity on this post. From my understanding, if you add lemon juice or apple cider vinegar to chicken soup, the acidic ingredients will denature the proteins.How do you acids denature proteins?
A protein becomes denatured when its normal shape gets deformed because some of the hydrogen bonds are broken. Weak hydrogen bonds break when too much heat is applied or when they are exposed to an acid (like citric acid from lemon juice).What is a most common method used to denature a protein?
The agents most frequently used for this purpose are urea and guanidinium chloride. These molecules, because of their high affinity for peptide bonds, break the hydrogen bonds and the salt bridges between positive and negative side chains, thereby abolishing the tertiary structure of the peptide chain.How can strong acids denature proteins?
Acids and bases can significantly change the environmental pH of proteins, which disrupts the salt bridges and hydrogen bonding formed between the side chains, leading to denaturation.What are five 5 ways to denature a protein?
Terms in this set (7)- heat. irreversible, disrupts week interactions.
- mechanical agitation. irreversible, increases kinetic energy to disrupt weak interactions.
- extremes of pH. disrupts salt bridges.
- Ureal/Chaotropic agents. disrupt hydrogen bonds.
- nonpolar solvents. ...
- soaps and detergents. ...
- heavy metals.
How to make Chicken Soup | Jamie Oliver
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