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).
Food Chem
; 445: 138735, 2024 Jul 01.
Article
em En
| MEDLINE
| ID: mdl-38359572
ABSTRACT
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.
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Texto completo:
1
Base de dados:
MEDLINE
Assunto principal:
Cloreto de Sódio
/
Euphausiacea
Limite:
Animals
Idioma:
En
Revista:
Food Chem
Ano de publicação:
2024
Tipo de documento:
Article
País de afiliação:
China