L-arginine and L-lysine degrade troponin-T, and L-arginine dissociates actomyosin: Their roles in improving the tenderness of chicken breast.
Food Chem
; 318: 126516, 2020 Jul 15.
Article
em En
| MEDLINE
| ID: mdl-32146313
ABSTRACT
This work investigated the effects of L-arginine (Arg) and L-lysine (Lys) on the tenderness of chicken breast and explored the possible mechanisms underlying this effect for the first time. The results showed that both Arg and Lys decreased the shear force and increased the pH value, sarcomere length and myofibrillar fragmentation index as well as degraded the troponin-T by keeping calpain activity in chicken breast. In addition, Arg effectively reduced Ca2+/Mg2+-ATPase activities and promoted actomyosin dissociation. These results indicated that both Arg and Lys could enhance the tenderness of chicken breast, and it could also explain why Arg was more effective than Lys in improving the tenderness of chicken breast. These results will help facilitate the development of industrial-scale methods for improving the tenderness of meat products.
Palavras-chave
Texto completo:
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Base de dados:
MEDLINE
Assunto principal:
Arginina
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Produtos Avícolas
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Actomiosina
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Galinhas
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Troponina T
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Lisina
Idioma:
En
Ano de publicação:
2020
Tipo de documento:
Article