@article{HAN2022, 
author = {Xinrui HAN and Zhaorui LI and Xin FAN and Baoling LI and Yungang CAO and Youling XIONG},
title = {Effect of L-Lysine on Gelling Properties of Myofibrillar Protein Damaged by Freezing},
year = {2022},
journal = {Food Science},
volume = {43},
number = {2},
pages = {1-7},
keywords = {L-lysine, freezing-damaged protein, structural changes, rheological properties, gelling properties},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20201106-061},
doi = {10.7506/spkx1002-6630-20201106-061},
abstract = {This study was conducted in order to investigate the mechanism of the effect of adding different concentrations of L-lysine (L-Lys) on the gelling properties of porcine myofibrillar protein (MP) damaged by repeated freeze-thaw cycles. The changes in the conformation, solubility and gelling properties were analyzed by means of circular dichroism (CD) spectroscopy, intrinsic tryptophan fluorescence spectroscopy, a rheometer, a texture analyzer and a scanning electron microscope. The results showed that the addition of L-Lys caused an increase in the α-helix content and intrinsic tryptophan fluorescence intensity of freezing-damaged MP. The solubility of freezing-damaged MP gradually increased with increasing L-Lys concentrations, the storage modulus (G’), gel strength, cooking loss and gel whiteness gradually decreased, and the gel microstructure became gradually more uniform. On the whole, the addition of L-Lys significantly reduced the gel strength and cooking loss of repeatedly frozen-thawed MP gel by changing the conformation, and could thus improve the water-holding capacity and tenderness of freezing-damaged meat.}
}