Study On The Influences Of L-Lys/L-Arg On The Gel Properties Of Chicken Breast Myosin

Considered the benefits of L-lysine (L-Lys) and L-arginine (L-Arg), it will become a new effective way to used them to develop low salt meat products. Myosin is a protein that plays a major role in muscle protein, and plays a very important role in determining the quality of meat products. In this study, the effects of different concentrations of L-Arg/L-Lys on the various characteristics of the myosin were investigated by using L-Arg and L-Lys instead of sodium salt. Research results show that:1 L-Arg or L-Lys could significantly improve the water holding capacity (WHC), and decrease the gel strength.2. L-Lys could diminish the effects of the disulfide bonds in myosin gel, while enhancing the electrostatic forces in gels. L-Arg could enhance the hydrophobic forces and electrostatic interactions.3. L-Lys could hardly change the position of the corresponding peak of the immobile water, but significantly improve the peak width and area percentage of the immobile water corresponding to; L-Arg can lead to peak position corresponding to the immobile water significantly to lower relaxation time shift and improved obviously to the width and peak area percentage ratio of the immobile water corresponding to.4.0.05% L-Lys or 0.05% L-Arg could make the myosin gel structure more dense and more compact, so as to influence the water retention and gel strength in the structure.5. The surface hydrophobicity and active sulphur content in the chicken myosin notablely improved after L-Lys or L-Arg added into it.6. No obvious change of the content of two level structure in chicken myosin solution by L-Lys or L-Arg.7. L-Lys or L-Arg can significantly reduce the first and second denaturation temperature of myosin and the corresponding enthalpy change.8. L-Lys or L-Arg can significantly reduce the energy storage modulus of myosin during the heating process and cooling process.