College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, P. R. China.
Food Laboratory of Zhongyuan, Luohe, P. R. China.
J Food Sci. 2023 Dec;88(12):5136-5148. doi: 10.1111/1750-3841.16800. Epub 2023 Nov 13.
To improve the gel quality of pale, soft, and exudative (PSE)-like chicken protein isolate (PPI) obtained via ultrasound-assisted alkaline extraction (UAE), l-lysine (l-Lys), l-arginine (l-Arg), or l-histidine (l-His) were used and the effects on the thermal gelling characteristics of PPI were studied. Compared with the nonbasic amino acid addition group, the addition of l-His/l-Arg/l-Lys significantly increased the solubility and absolute zeta potential of PPI, whereas reduced the particle size and turbidity (p < 0.05). They enhanced the gel strength and textural properties of PPI (p < 0.05) and reduced the cooking loss of PPI in the following order: l-Lys > l-Arg > l-His. The solubility, gel strength, and hardness of PPI with l-Lys were increased by 18.6%, 44.6%, and 57.6%, respectively, and cooking loss was decreased by 18.1%. Low-field nuclear magnetic resonance and magnetic resonance imaging revealed that basic amino acids addition decreased the water mobility in PPI gels with increasing immobile water content. Scanning electron microscopy revealed that the addition of basic amino acids promoted the formation of a more uniform and tight network microstructure in PPI gels. The α-helix content was decreased, whereas the β-sheet content was increased in PPI gels after basic amino acid addition. Therefore, addition of basic amino acids, especially l-Lys, enhances the gel properties of PPI. PRACTICAL APPLICATION: This study revealed that adding basic amino acids effectively improved the gel properties of PPI obtained via UAE method, with l-Lys exerting the best improvement effect. Our findings highlight the application value of PSE-like meat by the improvement of gel characteristics of PPI, providing a theoretical reference for the processing and utilization of PPI.
为改善超声辅助碱提取（UAE）得到的淡、软、渗出（PSE）样鸡蛋白分离物（PPI）的凝胶质量，添加了 l-赖氨酸（l-Lys）、l-精氨酸（l-Arg）或 l-组氨酸（l-His），并研究了其对 PPI 热凝胶特性的影响。与非碱性氨基酸添加组相比，添加 l-His/l-Arg/l-Lys 显著提高了 PPI 的溶解度和绝对zeta 电位，而降低了 PPI 的粒径和浊度（p<0.05）。它们增强了 PPI 的凝胶强度和质构特性（p<0.05），并按以下顺序降低了 PPI 的蒸煮损失：l-Lys>l-Arg>l-His。添加 l-Lys 使 PPI 的溶解度、凝胶强度和硬度分别提高了 18.6%、44.6%和 57.6%，蒸煮损失降低了 18.1%。低场核磁共振和磁共振成像表明，碱性氨基酸的添加降低了 PPI 凝胶中水分的流动性，增加了不可移动水的含量。扫描电子显微镜显示，碱性氨基酸的添加促进了 PPI 凝胶中更均匀和紧密的网络微观结构的形成。添加碱性氨基酸后，PPI 凝胶中的α-螺旋含量降低，β-折叠含量增加。因此，添加碱性氨基酸，特别是 l-Lys，可增强 PPI 的凝胶特性。实际应用：本研究表明，添加碱性氨基酸可有效改善通过 UAE 方法获得的 PPI 的凝胶特性，其中 l-Lys 的改善效果最佳。我们的研究结果突出了通过改善 PPI 的凝胶特性来提高 PSE 样肉的应用价值，为 PPI 的加工利用提供了理论参考。
