School of Food Science and Technology, Dalian Polytechnic University, Dalian, China.
National Engineering Research Center of Seafood, Dalian, China.
J Sci Food Agric. 2022 Jul;102(9):3916-3924. doi: 10.1002/jsfa.11741. Epub 2022 Jan 7.
The quality deterioration of Antarctic krill (Euphausia superba) after thermal processing limits its industrial application. This study sought to improve the texture characteristics of Antarctic krill after heat treatment through pre-soaking using l-lysine (Lys) solution and sodium tripolyphosphate (STPP). Moreover, the effects of Lys on heat-treated Antarctic krill were explored.
Lys significantly reduced the cooking loss and improved the texture characteristics of Antarctic krill during heat treatment. The low-field nuclear magnetic resonance results showed that Lys reduced the water loss of Antarctic krill during heat treatment. Additionally, the surface hydrophobicity, Fourier transform infrared spectroscopy, and endogenous fluorescence spectroscopy results showed that Lys could inhibit the structural damage of Antarctic krill protein under the thermal denaturation condition and enhance the thermal stability of the protein. The scanning electron microscopy results showed that Lys could protect the structural integrity of Antarctic krill muscle fibers during heat treatment.
The cooking loss in the Lys added groups was better than the sodium tripolyphosphate added group, and 2.0% Lys solution could minimize the cooking loss of Antarctic krill. The secondary and tertiary structures of the Antarctic krill protein were actively protected by Lys during heat treatment. Overall, the study will provide insights into the application of Lys in the food industry as a natural additive and an alternative to phosphate. © 2021 Society of Chemical Industry.
南极磷虾（Euphausia superba）经过热处理后质量下降，限制了其工业应用。本研究通过使用赖氨酸（Lys）溶液和三聚磷酸钠（STPP）进行预浸泡，来改善热处理后南极磷虾的质地特性。此外，还探讨了 Lys 对热处理后的南极磷虾的影响。
Lys 显著降低了热处理过程中南极磷虾的蒸煮损失，改善了其质地特性。低场核磁共振结果表明，Lys 减少了南极磷虾在热处理过程中的水分损失。此外，表面疏水性、傅立叶变换红外光谱和内源荧光光谱结果表明，Lys 可以抑制南极磷虾蛋白在热变性条件下的结构损伤，并增强蛋白的热稳定性。扫描电子显微镜结果表明，Lys 可以在热处理过程中保护南极磷虾肌肉纤维的结构完整性。
添加 Lys 的组的蒸煮损失优于添加三聚磷酸钠的组，2.0%的 Lys 溶液可以将南极磷虾的蒸煮损失降到最低。Lys 在热处理过程中积极保护南极磷虾蛋白的二级和三级结构。总体而言，本研究将为 Lys 在食品工业中的应用提供新的见解，Lys 可以作为一种天然添加剂和磷酸盐的替代品。 © 2021 化学工业协会。
