Effects Of L-arginine And L-lysine On The Gelling Properties Of Actomyosin Gels And Its Mechanism

In recent years, because meat product is rich in protein, more and more consumers favor it. Water holding capacity and texture profiles (gel strength) are very important characteristics of meat products. Now we improve the above features mainly by food additives such as sodium and so on. But excessive intake of sodium would damage consumers’ healthy. It is one of important directions of food process and research how to reduce and replace the sodium contents of meat products. This paper mainly studied the effects of L-Arginine and L-lysine on actomyosin of chicken. Meanwhile, it studied the effects of L-Arginine or L-lysine on moisture distribution, thermal characteristics, physical and chemical properties and micro-structural properties of actomyosin by the means of low-field nuclear magnetic resonance (LF-NMR), differential scanning calorimetry(DSC), fourier transform infrared spectroscopy(FT-IR) and scanning electron microscopy(SEM). And then the thermal gels mechanism of L-Arginine and L-lysine on actomyosin were explored. The results were showed as following:1. Effects of L-Arginine levels on actomyosin and gels characteristics of chicken breast.(1) The addition of L-Arginine could significantly improve gels water holding capacity, strength of actomyosin, the surface hydrphobicity and reactive sulfhdryl group, but decrease the Go of actomyosin(2) The addition of L-Arginine would be beneficial to formation of uniform, continuous and compact gels. And then it could significantly increase TM2 and decrease TM3, while cause the disappearance of TM1(3) The addition of L-Arginine could enhanced the proportions of T23 in the actomyosin gels system.2. Effects of L-lysine levels on actomyosin and gels characteristics of chicken breast.(1) The addition of L-lysine could significantly improve gels water holding capacity and strength of actomyosin. And it also could decrease the Go of actomyosin, but increase the TM2.(2) The addition of L-lysine would increase the amount of surface hydrphobicity and reactive sulfhdryl group then could form a compact and uniform gels(3) The addition of L-lysine would significantly enhanced the relaxation -relaxation time (T23) of water proton, resulting in the high water mobility, but had no effect on characterized absorption peak the actomyosin system.