食品科学2026，Vol.47Issue(8)：19-31,13.DOI:10.7506/spkx1002-6630-20251112-097
低钠复合盐体系中L-赖氨酸和L-精氨酸对肌原纤维蛋白结构及凝胶性能的影响
Effects of Low-Sodium Salt Mixture Combined with L-Lysine or L-Arginine on the Structure and Gel Properties of Myofibrillar Protein
摘要
Abstract
This study investigated the effects of a low-sodium salt mixture(0.4 mmol/L,concentration ratio of NaCl to KCl=2:1)added with L-lysine(L-Lys)or L-arginine(L-Arg)at concentrations of 1,3,and 5 mmol/L on the structure and gel properties of myofibrillar protein(MP)using the salt mixture added with 1 mmol/L pyrophosphate(PP)as the control.The results indicated that compared with conventional salt treatment(0.4 mol/L NaCl+1 mmol/L PP),the low-sodium salt+PP treatment slightly but not significantly improved the water-holding capacity,texture,and rheology of MP gels.Compared with its combination with PP,the low-sodium salt mixture combined with basic amino acids(L-Lys and L-Arg)promoted the transformation of α-helix into other secondary structures and induced alterations in the surface properties of MP.Furthermore,the addition of L-Arg significantly reduced the average particle size and increased the solubility of MP.The addition of 5 mmol/L L-Arg decreased the average particle size by 22.1％and elevated the solubility by 330.9％(P<0.05).The incorporation of basic amino acids enhanced the storage modulus(G'),reduced the cooking loss,and improved the water-holding capacity of MP gels.Low-field nuclear magnetic resonance(LF-NMR)analysis revealed that the addition of basic amino acids resulted in an overall shortening of the relaxation time of immobilized water in MP gels,which signifies a reduction in the mobility of water molecules within the gel matrix.Scanning electron microscopy(SEM)showed that the addition of basic amino acids promoted the formation of a more fine,uniform and compact microstructure during the heat-induced gelation of MP.In conclusion,basic amino acids(especially L-Arg)can significantly improve the solubility and gel properties of MP under the condition of"low sodium and no phosphorus",which provides a theoretical basis and reference for the development of healthy meat products.关键词
肌原纤维蛋白/L-赖氨酸/L-精氨酸/凝胶性能/流变特性Key words
myofibrillar protein/L-lysine/L-arginine/gel performance/rheological properties分类
轻工纺织引用本文复制引用
武炎楠,乌悦,王伟,李明,刘苗苗,鞠云龙,李远征,曹云刚..低钠复合盐体系中L-赖氨酸和L-精氨酸对肌原纤维蛋白结构及凝胶性能的影响[J].食品科学,2026,47(8):19-31,13.基金项目
国家自然科学基金面上项目(32372377) （32372377）
陕西省重点研发计划重点产业创新链项目(2024NC-ZDCYL-04-20) （2024NC-ZDCYL-04-20）
山东省重点研发计划(重大科技创新工程)项目(2024CXGC010913) （重大科技创新工程）
临沂市兰山区科技创新发展计划项目(202309 （）
202410) （）
咸阳市"科学家+工程师"队伍建设项目(L2024-CXNL-KJRCTD-DWJS-0027) （L2024-CXNL-KJRCTD-DWJS-0027）
咸阳市秦都区科技成果转化项目(QK2025YZH12) （QK2025YZH12）
