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; Engineering Research Center of Seafood, Dalian 116034, Liaoning, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China; SKL of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian 116034, China.
Food Chem. 2025 Feb 1;464(Pt 2):141702. doi: 10.1016/j.foodchem.2024.141702. Epub 2024 Oct 18.
In this study, the effect of L-arginine (L-Arg) on the oxidative aggregation of myofibrillar proteins (MPs) in Antarctic krill was evaluated. The results showed that the oxidized aggregation of MPs was significantly inhibited after the addition of 20 mM L-Arg compared to the oxidized group, the solubility of MPs significantly increased by 25.74 %, the turbidity reduced from 0.56 to 0.18. These effects were primarily attributed to the addition of L-Arg, which prevented the unfolding of the spatial structure of MPs after oxidation, inhibited the formation of disulfide bonds and dityrosine, and improved the stability of MPs structure. Analysis of carbonyl content and hydroxyl radical (•OH) inhibitory capacity showed that carbonyl formation and hydroxyl radicals were effectively reduced by the pH and guanidinium group of L-Arg. The pH of L-Arg exhibited a significantly higher effect than the guanidinium group in inhibiting the oxidative aggregation of MPs.
本研究评估了 L-精氨酸（L-Arg）对南极磷虾肌原纤维蛋白（MPs）氧化聚集的影响。结果表明，与氧化组相比，添加 20 mM L-Arg 后 MPs 的氧化聚集明显受到抑制，MPs 的溶解度显著增加了 25.74%，浊度从 0.56 降低到 0.18。这些作用主要归因于添加 L-Arg，它可以防止 MPs 空间结构在氧化后展开，抑制二硫键和二酪氨酸的形成，并提高 MPs 结构的稳定性。羰基含量和羟基自由基（•OH）抑制能力的分析表明，L-Arg 的 pH 值和胍基基团可有效减少羰基的形成和羟基自由基。L-Arg 的 pH 值在抑制 MPs 的氧化聚集方面表现出比胍基基团更高的效果。
