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.

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.