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Effects of Combined Treatment of L-Lysine and Transglutaminase on Water-Holding Capacity and Texture Quality of Low-Salt Chicken Meat Batter
- Source :
- Shipin Kexue, Vol 44, Iss 22, Pp 24-30 (2023)
- Publication Year :
- 2023
- Publisher :
- China Food Publishing Company, 2023.
-
Abstract
- The effect of combined treatment of different mass fractions (0.25%, 0.5%, 0.75% and 1.0%) L-lysine and 0.5% transglutaminase (TGase) on the water-holding capacity (WHC), texture, water mobility and distribution, microstructure and protein conformation of low-salt chicken meat batter (LCMB) gels was studied. The results showed that TGase alone had no significant effect on the WHC (P > 0.05), but significantly increased the hardness of LCMB gels (P < 0.05). In the presence of TGase, the hardness, springiness, cohesiveness and chewiness of LCMB gels showed an increasing trend with increased content L-lysine. The results of low-field nuclear magnetic resonance (NMR), scanning electron microscopy (SEM) and Raman spectroscopy indicated that L-lysine combined with TGase could increase the relative content of immobilized water (P21) and decrease the relative content of free water (P22) in LCMB gels, promote the formation of a three-dimensional ordered, compact and continuous gel network structure, and enhance the exposure of tryptophan, tyrosine and aliphatic amino acid residues in meat proteins. In conclusion, L-lysine combined with TGase treatment can improve the gel quality of LCMB by affecting its water distribution, microstructure and protein conformation.
Details
- Language :
- English, Chinese
- ISSN :
- 10026630
- Volume :
- 44
- Issue :
- 22
- Database :
- Directory of Open Access Journals
- Journal :
- Shipin Kexue
- Publication Type :
- Academic Journal
- Accession number :
- edsdoj.b37312ec381d439aa721d34241b4ded5
- Document Type :
- article
- Full Text :
- https://doi.org/10.7506/spkx1002-6630-20230115-115