Based on hydrogen and disulfide-mediated bonds, l-lysine and l-arginine enhanced the gel properties of low-salt mixed shrimp surimi (Antarctic krill and Pacific white shrimp).

Autor: Man H; School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China., Sun P; School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China., Lin J; School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China., Ren X; School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China., Li D; School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China; Engineering Research Center of Seafood of Ministry of Education of China, Dalian 116034, Liaoning, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China; SKL of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian 116034, China. Electronic address: 426417898@qq.com.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2024 Jul 01; Vol. 445, pp. 138735. Date of Electronic Publication: 2024 Feb 12.
DOI: 10.1016/j.foodchem.2024.138735
Abstrakt: This study delved into the effects of l-lysine (Lys) and l-arginine (Arg) on the gel properties and intermolecular interactions of low-salt (NaCl, 1 g/100 g) mixed shrimp surimi (Antarctic krill and Pacific white shrimp). The addition of Lys and Arg improved the gel strength and water holding capacity of low-salt gels, which were superior to the properties of STPP and high-salt (NaCl, 2.25 g/100 g) gels. These results can be attributed to the role of Lys and Arg in enhancing hydrogen and disulfide bonds within the low-salt gel system, promoting the solubilization of myofibrillar proteins (MP) and consequently increasing the number of MP molecules participating in gel formation. Antarctic krill MP did not show gel-forming ability and exerted a diluting effect on low-salt mixed shrimp surimi gels. Molecular docking analysis indicated the stable binding of Lys and Arg to myosin.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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