| L-Arginine(Arg)/L-lysine(Lys)can improve the color,water holding capacity,texture and inhibit fat oxidation of meat products.This study mainly investigated the effects of Arg and Lys on the physical stability of soybean oil-myosin emulsified gel system and the mechanism.The main research results are as follows:1.Effects of Arg and Lys on the soybean oil-myosin emulsion gel.(1)Arg and Lys improved the water holding capacity and fluid loss of soybean oil-myosin emulsion gel.(2)Arg and Lys decreased the onset temperature of rheological transition.(3)Arg and Lys induced the more uniform and smaller emulsion drolets of soybean oil-myosin emulsion gel.(4)Arg and Lys increased the half-band width at?_s 2927 cm~-11 of soybean oil-myosin emulsion gel.(5)Arg and Lys increased the?-sheets but decreased?-helices in myosin.In conclusion:Arg and Lys improve the physicochemical properties of soybean oil-myosin emulsion gels via changing structure of myosin.2.Effects of Arg and Lys on the soybean oil-myosin emulsion.(1)Arg and Lys siginificantly improved the stability but decreased the emulsion droplets size of soybean oil-myosin emulsion.(2)Arg incease the soybean oil-water interfacial presuure while Lys decreased it.In addition,Arg and Lys improved the penetration rate but decreased the diffusion rate.Moreover,Lys reduced the rearrangement rate of myosin at the surface of oil droplets,while Arg had no significant effect.(3)Arg and Lys induced the blue shift at 274 nm,292 nm and 296 nm of second-derivative ultraviolet(UV)spectroscopy of interfacial absorbed myosin.(4)Arg and Lys reduced the endogenous fluorescence intensity of interfacial absorbed myosin.(5)Arg and Lys reduced the random coil contents but increased the?-sheets and ?-helices contents of interfacial absorbed myosin.In conclusion:Arg and Lys improve the physical stability of soybean oil–myosin emulsions by changing penetration and unfolding behaviors of interfacial myosin. |
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