Gelation and microstructural properties of fish myofibrillar protein gels with the incorporation of l‐lysine and l‐arginine at low ionic strength

The enhancement of WHC, gel strength, and P₂₁ was closely associated with the increased solubility and the dense microstructure induced by Lys and Arg with high concentrations of 15 and 20 mmol L^-1 . The knowledge obtained from this study may be useful for the improvement of gelation properties of MPs at low ionic strength using l-lysine and l-arginine. © 2021 Society of Chemical Industry.