School of Food and Biological Engineering, Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi'an 710021, China.
School of Biotechnology, Jiangnan University, Wuxi 214122, China; Jiangsu Yiming Biological Technology Co., Ltd., Taixing 225400, China.
Int J Biol Macromol. 2022 Nov 1;220:1114-1123. doi: 10.1016/j.ijbiomac.2022.08.143. Epub 2022 Aug 27.
The effects of ε-polylysine (ε-PL) at different concentrations (0.005 %, 0.010 %, 0.020 %, and 0.030 %) on the structure and gelling behavior of pork myofibrillar protein (MP) under oxidative stress were explored. The incorporation of ε-PL significantly restrained oxidation-induced sulfhydryl and solubility losses (up to 9.72 % and 41.9 %, respectively) as well as protein crosslinking and aggregation. Compared with the oxidized control, ε-PL at low concentrations (0.005 % - 0.020 %) promoted further unfolding and destabilization of MP, while 0.030 % ε-PL led to refolding of MP and enhanced its thermal stability. The ε-PL-induced physicochemical changes favored the formation of a finer and more homogeneous three-dimensional network structure, therefore obviously enhancing the strength and water-holding capacity (WHC) of thermally induced oxidized MP gels, with the ε-PL at 0.020 % showed the greatest enhancement. This work revealed for the first time that ε-PL can significantly ameliorate the oxidation stability and gel-forming ability of meat proteins.
探讨了不同浓度（0.005％、0.010％、0.020％和 0.030％）ε-聚赖氨酸（ε-PL）对氧化应激条件下猪肉肌原纤维蛋白（MP）结构和胶凝行为的影响。ε-PL 的掺入显著抑制了氧化诱导的巯基和溶解度损失（分别高达 9.72％和 41.9％）以及蛋白质交联和聚集。与氧化对照相比，低浓度（0.005％-0.020％）的 ε-PL 促进了 MP 的进一步展开和失稳，而 0.030％ε-PL 导致 MP 复性并增强其热稳定性。ε-PL 诱导的理化变化有利于形成更细和更均匀的三维网络结构，因此明显增强了热诱导氧化 MP 凝胶的强度和持水力（WHC），其中 0.020％ε-PL 的增强效果最大。这项工作首次揭示了 ε-PL 可以显著改善肉蛋白的氧化稳定性和形成凝胶的能力。
