不同添加量的L-赖氨酸对类PSE鸡胸肉蛋白分离物-葵花籽油乳液稳定性、流变学特性和凝胶特性的比较研究
A comparative study on the PSE-like chicken breast meat protein isolate-sunflower oil emulsion stability, rheological properties and gel properties by different additions of l-Lysine.
作者信息
Wang Lin-Meng, Zhang Yi-Xue, Yang Qing, Li Ke, Ma Wu-Chao, Bai Yan-Hong
机构信息
College of Food and Bioengineering, Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Ke Xue Road No. 136, Zhengzhou 450001, PR China.
出版信息
Food Chem X. 2025 Jun 21;29:102684. doi: 10.1016/j.fochx.2025.102684. eCollection 2025 Jul.
In order to improve the emulsion gel properties of PSE (pale, soft, and exudative)-like chicken meat protein isolate (PPI), effect of different addition of l-lysine (L-Lys) on the emulsifying and gel properties of PPI-sunflower oil emulsion were studied by comparing control groups (pure PPI groups (PPI), only added L-Lys (Lys) and sunflower oil (SO)). Adding L-Lys to the PPI emulsion resulted in a decrease in particle size and uniform distribution, the stability of emulsion was increased, and the gel exhibited higher elastic (G'), better stability and more compact microstructure was formed. Especially when 0.2 % L-Lys was added to the emulsion system, the particle size of emulsion was reduced by 76.16 %, the emulsion gel strength was increased by 286.84 %, the centrifugal loss was reduced by 51.98 % ( < 0.05) compared with PPI. Therefore, L-Lys can be viewed as a viable method for enhancing the functional properties of PPI.
为了改善类PSE（苍白、柔软、渗出）鸡肉蛋白分离物（PPI）的乳液凝胶特性，通过比较对照组（纯PPI组（PPI）、仅添加L-赖氨酸（Lys）组和向日葵油（SO）组），研究了不同添加量的L-赖氨酸（L-Lys）对PPI-向日葵油乳液乳化和凝胶特性的影响。向PPI乳液中添加L-Lys导致粒径减小且分布均匀，乳液稳定性提高，凝胶表现出更高的弹性（G'）、更好的稳定性并形成更致密的微观结构。特别是当向乳液体系中添加0.2%的L-Lys时，与PPI相比，乳液粒径降低了76.16%，乳液凝胶强度提高了286.84%，离心损失降低了51.98%（P<0.05）。因此，L-Lys可被视为增强PPI功能特性的一种可行方法。
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