@article{Cao2024, 
author = {Yungang Cao and Guangcan Liang and Zhaorui Li and Dongxu Du and Wenqing Ma and Xinling Dong and Li Feng and Huan Zhang and Zelong Liu},
title = {Effect of different concentrations of lysine on the transglutaminase-induced mixed surimi gel properties},
year = {2024},
journal = {Food Science of Animal Products},
volume = {2},
number = {2},
pages = {9240058},
keywords = {marine surimi, lysine, transglutaminase, gel properties, synergetic effect},
url = {https://www.sciopen.com/article/10.26599/FSAP.2024.9240058},
doi = {10.26599/FSAP.2024.9240058},
abstract = {The effect of different content of lysine (Lys, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, m/m) on the texture characteristics and water holding capacity (WHC) of transglutaminase (0.4%)-induced mixed surimi gels was explored. The results showed that 0.2% Lys obviously improved the gel strength, textural properties, and WHC of the mixed surimi gels (P < 0.05). However, superfluous Lys (0.4%–0.5%) played a significant negative impact. That’s because 0.2% Lys facilitated the non-covalent interactions and non-disulfide covalent interactions between surimi proteins, promoted the formation of a fine and dense gel microstructure. While high content of Lys induced the formation of excess ε-(γ-Glu)-Lys isopeptide bonds but weakened the non-covalent interactions between surimi proteins, resulting in an irregular and heterogeneous microstructure with large voids. In conclusion, moderate Lys can effectively improve the quality of mixed surimi gels, thereby providing a new and effective strategy to develop phosphorus-free surimi products.}
}