肉类研究2025，Vol.39Issue(3)：1-7,7.DOI:10.7506/rlyj1001-8123-20240819-213
L-精氨酸对猪肉肌浆蛋白乳化特性的影响
Effects of L-Arginine on Emulsifying Properties of Pork Sarcoplasmic Protein
摘要
Abstract
The effects of different mass fractions of L-arginine(0.0%,0.5%,1.0%,and 1.5%)on the emulsifying characteristics of pork sarcoplasmic protein were studied.The findings indicated that addition of L-arginine(≥1%)significantly enhanced the emulsifying activity and emulsion stability of sarcoplasmic protein(P<0.05)and decreased the particle size(d4,3,d50,and d90)of sarcoplasmic protein-stabilized emulsion(P<0.05).The Turbiscan stability index(TSI)decreased after addition of L-arginine.The results of interfacial rheology showed that L-arginine increased the oil-water interfacial tension.The results of surface hydrophobicity and ultraviolet(UV)absorption spectroscopy implied that L-arginine promoted the exposure of protein hydrophobic groups(tryptophan and tyrosine residues).Raman spectroscopy showed that L-arginine was beneficial for the secondary structure transformation of sarcoplasmic protein from α-helix to β-turn.The results of sodium dodecyl sulfate polyacrylamide gel electrophoresis(SDS-PAGE)showed that the basic composition of sarcoplasmic protein was not affected by L-arginine.In summary,L-arginine could significantly improve the emulsifying properties of sarcoplasmic protein by changing emulsion physicochemical properties,protein interfacial characteristics,and protein secondary and tertiary structures.关键词
猪肉/肌浆蛋白/乳化特性/L-精氨酸/结构修饰Key words
pork/sarcoplasmic protein/emulsifying properties/L-arginine/structural modification分类
轻工纺织引用本文复制引用
王昱,刘宁宁,王家乐,孟少华,陈博,李可,栗俊广,李胜杰,白艳红..L-精氨酸对猪肉肌浆蛋白乳化特性的影响[J].肉类研究,2025,39(3):1-7,7.基金项目
河南省高等学校重点科研项目(22B550022) （22B550022）
郑州轻工业大学博士科研基金资助项目(2020BSJJ088) （2020BSJJ088）
国家自然科学基金青年科学基金项目(32101989) （32101989）
