School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China.
School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China; SKL of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian 116034, China.
Food Res Int. 2023 Dec;174(Pt 1):113499. doi: 10.1016/j.foodres.2023.113499. Epub 2023 Sep 23.
Antarctic krill suffers from severe water loss after heating, and its quality deteriorates, so it is in urgent need of a green and healthy improver. In this paper, the effects of L-arginine (L-Arg) soaking on the modification of the quality of heat-treated Antarctic krill and the structure of myofibrillar proteins (MPs) in Antarctic krill were investigated. The results showed that L-Arg had an ameliorating effect on heat-treated krill in a concentration-dependent relationship. The water-holding capacity of L-Arg-soaked krill was 1.41 times higher than that of sodium tripolyphosphate (STPP) at an equivalent concentration (80 mM). At 120 mM L-Arg soaked, L* and hardness of krill decreased to 58.31 and 334.81 g, while resilience and moisture content increased to 0.47 and 85.29 % after heating, respectively. The scanning electron microscopy (SEM) results revealed that the tissue state of the pH-corrected groups was better than the control, but not as well as that of the pH-uncorrected groups. pH and the guanidinium group in L-Arg both played roles in promoting the transition of MPs from disordered to ordered secondary structures. This transition reduced the exposure of hydrophobic and sulfhydryl groups in MPs, inhibited the protein aggregation and increased the solubility of MPs to 71.61 %, which ultimately improved the quality of heat-treated krill. It is worth noting that the pH effect had a primary influence on the observed effects, while the guanidinium group made a secondary contribution. These results could broaden the potential application of L-Arg as an improver of the quality of heat-treated krill.
南极磷虾受热后会严重失水，品质下降，因此急需一种绿色健康的改良剂。本文研究了 L-精氨酸（L-Arg）浸泡对热处理南极磷虾品质的改良作用及其对南极磷虾肌原纤维蛋白（MPs）结构的影响。结果表明，L-Arg 对热处理磷虾具有浓度依赖性的改良作用。在等浓度（80mM）下，L-Arg 浸泡磷虾的持水力比三聚磷酸钠（STPP）高 1.41 倍。在 120mM L-Arg 浸泡下，加热后磷虾的 L*值和硬度分别降至 58.31 和 334.81g，而弹性和水分含量分别增至 0.47 和 85.29%。扫描电子显微镜（SEM）结果表明，经 pH 校正组的组织状态优于对照组，但不如未经 pH 校正组。pH 值和 L-Arg 中的胍基基团都在促进 MPs 从无序到有序二级结构的转变中发挥作用。这种转变减少了 MPs 中疏水性和巯基基团的暴露，抑制了蛋白质聚集，并将 MPs 的溶解度提高至 71.61%，从而提高了热处理磷虾的品质。值得注意的是，pH 值的影响是主要的，而胍基基团的贡献是次要的。这些结果可能拓宽了 L-Arg 作为热处理磷虾品质改良剂的潜在应用。
