Food Science and Biotechnology
→ Food Science and Biotechnology 2017 ; 26(3): 549-556
Effects of L-lysine on thermal gelation properties of chicken breast actomyosin
Zhen Lei1, Yuan Fu1, Yadong Zheng1, Peng Xu1, Cunliu Zhou1
1 College of Food Science and Engineering, Hefei University of Technology, Hefei 230009, China
The effects of L-lysine (L-Lys) on the water holding capacity (WHC) and texture of actomyosin (AM) gel and the possible mechanisms were investigated. L-Lys increased the WHC and hardness of the AM gel. These effects may be related to the even and continuous microstructure of the gel according to the scanning electron microscopy analysis. Furthermore, L-Lys increased the surface hydrophobic residues and the reactive sulfhydryl groups. L-Lys decreased the storage modulus at the first transition temperature but increased it at the second transition temperature and the third transition enthalpy. These results suggested that L-Lys varied the thermal behaviors and the microstructure of the AM gel by increasing the surface hydrophobicity and reactive sulfhydryl groups, ultimately contributing to the increased WHC and hardness. The changes in pH did not fully explain the results from the present study. The results were useful for understanding previous findings and may serve as a reference for the preparation of reduced-sodium and phosphate-free meat products.
L-Lysine (L-Lys), Actomyosin (AM), Thermal gelation, Water holding capacity (WHC), Hardness
Food Science and Biotechnology 2017 ; 26(3): 549-556