肌原纤维
圆二色性
化学
赖氨酸
变性(裂变材料)
精氨酸
流变学
蛋白质二级结构
生物化学
食品科学
氨基酸
核化学
材料科学
复合材料
作者
Mengmeng Li,Siming He,Yangying Sun,Daodong Pan,Changyu Zhou,Jun He
出处
期刊:Food bioscience
[Elsevier]
日期:2023-02-01
卷期号:51: 102302-102302
被引量:13
标识
DOI:10.1016/j.fbio.2022.102302
摘要
This study aimed to investigate the protective effects of l-arginine (L-arg) and l-lysine (L-lys) on the structure and gel properties of myofibrillar protein (MP) in duck meat during several freeze-thaw (F-T) cycles. The analysis of the Ca2+-ATPase activity as well as total sulfhydryl and carbonyl contents demonstrated that L-arg and L-lys could slow down the oxidative denaturation of MP during F-T cycles. Circular dichroism, fluorescence spectroscopy, and rheology measurements indicated that L-arg and L-lys improved the stability of the secondary and tertiary structure of MP and preserved its gel properties. In summary, L-arg and L-lys had the potential to preserve the structural stability and gel properties of MP during F-T cycles.
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