为了提高苍白的凝胶质量,软,和通过超声辅助碱提取(UAE)获得的渗出性(PSE)样鸡肉蛋白分离物(PPI),l-赖氨酸(l-Lys),l-精氨酸(l-Arg),或使用l-组氨酸(l-His),并研究了对PPI热胶凝特性的影响。与非碱性氨基酸加成基团相比,添加l-His/l-Arg/l-Lys显著提高了PPI的溶解度和绝对ζ电位,而降低了粒径和浊度(p<0.05)。它们按以下顺序增强了PPI的凝胶强度和质构特性(p<0.05),并降低了PPI的蒸煮损失:l-Lys>l-Arg>l-His。溶解度,凝胶强度,用l-Lys的PPI硬度增加了18.6%,44.6%,57.6%,分别,烹饪损失减少了18.1%。低场核磁共振和磁共振成像显示,添加碱性氨基酸会随着固定水含量的增加而降低PPI凝胶中的水迁移率。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。α-螺旋含量降低,而添加碱性氨基酸后,PPI凝胶中的β-折叠含量增加。因此,添加碱性氨基酸,尤其是l-Lys,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UAE法获得的PPI的凝胶特性,与L-Lys发挥最佳的改善效果。我们的发现通过改善PPI的凝胶特性来突出PSE类肉的应用价值,为PPI的加工利用提供理论参考。
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.