The solubility and conformational characteristics of porcine myosin as affected by the presence of l-lysine and l-histidine

Guo, Xiuyun; Peng, Zengqi; Zhang, Y.W.; Liu, B.; Cui, Yi-ping

doi:10.1016/j.foodchem.2014.08.045

Cited by 135 publications

(120 citation statements)

References 31 publications

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“…Both Lys and Arg are confirmed to increase the solubility of porcine myosin, which may be responsible for the declined CL as well as the elevated WHC [15][16]. The CL and WHC of meat products are related to its yield and juiciness [10]; therefore, the present results suggest that both Lys and Arg are favorable to improve the yield and juiciness of meat products.…”

Section: And Whcmentioning

confidence: 49%

Effects of L-lysine/L-arginine on the Physicochemical Properties and Quality of Sodium-Reduced and Phosphate-Free Pork Sausage

Zheng¹

2017

IJNFS

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This paper investigated the effects of L-lysine (Lys)/L-arginine (Arg) on the physicochemical and quality characteristics of sodium-reduced and phosphate-free pork sausage. The results showed that the addition of Lys/Arg decreased cooking loss (CL), but increased water holding capacity (WHC) and textural parameters (hardness, cohesiveness and chewiness) of pork sausage. The addition of Lys/Arg caused the decrease in L* values and b* values, and increase in a* values, compared with the control. The sausage treated with Lys/Arg had better sensory color, flavor, taste and slice traits, but lower P and Na content than the commercial one in China. Also, Lys-or Arg-treatment was conducive to the formation of dense and uniform three-dimensional network. The results suggest that Lys/Arg has a potential in the manufacture of pork sausage.

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Section: And Whcmentioning

confidence: 49%

Effects of L-lysine/L-arginine on the Physicochemical Properties and Quality of Sodium-Reduced and Phosphate-Free Pork Sausage

Zheng¹

2017

IJNFS

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“…The composition and concentration of the extracted myosin were determined by SDS-PAGE with a gel imaging system (Universal Hood II, Bio-rad Co., USA) (Supplementary material 1) and a Biuret method, [12] respectively. The final protein concentration was adjusted to 20 mg/mL of myosin using a 0.6 M KCl buffer (pH 6.5).…”

Section: Extraction Of Myosinmentioning

confidence: 99%

“…This was consistent with a previous description.- [21,26] An increase in PT 22 was also observed in chicken salt-soluble protein gel [19] and chicken actomyosin in the presence of Arg. [18] Increases in the solubility of myosin [12,13] and formation of the gel with fine pores may contribute to the increased PT 22 . The sample treated with KOH had a slightly higher fraction of T 22 distribution (p > 0.05) than the control, but was obviously lower than the sample treated with 0.05% Lys or 0.05% Arg (p < 0.05), respectively.…”

Section: Lf-nmr Spin-spin Relaxation Timesmentioning

confidence: 99%

“…[10] The factors that are responsible for the WHC and texture of meat and meat products are fundamentally summarized as the molecular forces and microstructure of salt-soluble meat protein (SSMP) gel, which depend on pH and other factors. [10,11] Both Lys and Arg have been reported to increase the solubility of porcine myosin and chicken myosin [12][13][14] and increase the pH of pork sausage. [8,9] Lys reportedly decreased the α-helical content, but increased the surface hydrophobicity and reactive sulphydryl content of porcine myosin.…”

Section: Introductionmentioning

confidence: 99%

“…[8,9] Lys reportedly decreased the α-helical content, but increased the surface hydrophobicity and reactive sulphydryl content of porcine myosin. [12] Unlike Lys, Arg reportedly had slight influences on the secondary structure of myosin; [13] moreover, Arg has been reported to suppress protein aggregation. [15] The solubility, pH, secondary structure, and aggregation are related to the properties of heat-induced myosin gel.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Gelling properties of myosin as affected by L-lysine and L-arginine by changing the main molecular forces and microstructure

Zheng

Lei

et al. 2017

International Journal of Food Properties

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This paper investigated the effects of L-lysine (Lys) and L-arginine (Arg) on the water-holding capacity (WHC) and hardness of myosin gel as well as the mechanism of these effects. The results showed that Lys, Arg, and KOH increased the WHC but decreased the hardness in all cases. At pH 6.32, the WHC increased in the order control < KOH < Lys ≈ Arg, while the hardness decreased in the order control > KOH > Lys > Arg. Lys shortened low field nuclear magnetic resonance spin-spin relaxation times (T 2 ), while Arg and KOH slightly affected T 2 . Lys, Arg, and KOH had different influences on the molecular forces in myosin gels and the distribution of myosin size. Lys formed a gel with porous clusters, while Arg generated a gel with fine caves. Therefore, both Lys and Arg changed the microstructure of myosin gel by changing the distribution of the myosin size as well as the molecular forces that form and/or maintain myosin gel, ultimately contributing to the differences in the WHC, hardness, and T 2 .ARTICLE HISTORY

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Salt reduction strategies and enhanced saltiness perception mechanisms for prepared dishes: A review

Lan,

Chen

2024

Food Safety and Health

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Healthy prepared dishes are receiving increasing attention, with high salt content being their prominent feature, and a long‐term high sodium diet may lead to various diseases. At present, replacing NaCl with non‐sodium salts has become the main salt reduction method, but these substitutes will bring adverse flavors to the product, and excessive use of KCl will also affect health. Therefore, the study of flavor peptides combined with new green technologies is a potentially effective strategy to reduce salt without reducing saltiness. This article reviews the current salt reduction strategies, the effects of food matrix, basic amino acids, other tastes and odors on saltiness, and the relationship between saltiness and receptor structure and transduction mechanism. In addition, the saltiness assessment methods were introduced, and the current challenges faced by the strategy of reducing salt without reducing saltiness were discussed. The preparation of salty peptides and salty enhancing peptides from natural foods and the combination of them with new green technologies may be an effective method for salt reduction in the food industry. This review can provide theoretical reference for the prepared dishes industry to reduce salt without reducing saltiness.

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The solubility and conformational characteristics of porcine myosin as affected by the presence of l-lysine and l-histidine

Cited by 135 publications

References 31 publications

Effects of L-lysine/L-arginine on the Physicochemical Properties and Quality of Sodium-Reduced and Phosphate-Free Pork Sausage

Effects of L-lysine/L-arginine on the Physicochemical Properties and Quality of Sodium-Reduced and Phosphate-Free Pork Sausage

Gelling properties of myosin as affected by L-lysine and L-arginine by changing the main molecular forces and microstructure

Salt reduction strategies and enhanced saltiness perception mechanisms for prepared dishes: A review

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