Arginine as a regulator of antioxidant and gel formation in yak Myofibrillar proteins: Efficacy and mechanistic insights

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2024-09-16 DOI:10.1016/j.fochx.2024.101839

Yuqi Wang , Yiwen Mei , Rongsheng Du , Shulin Zhang , Qiuyu Wang , Xiaofang Dao , Na Li , Lina Wang , Linlin Wang , Honghong He

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Abstract

Arginine (Arg), a safe basic amino acid, modulates interprotein interactions and impacts the processing characteristics of myofibrillar proteins (MP) in meat products, as numerous studies have demonstrated. This study aimed to explore the effects of varying concentrations of Arg (0.025, 0.050, 0.100, 0.200 %) on the physicochemical properties and gel behavior of yak MP. Utilizing yak MP as the substrate, we assessed and analyzed the physicochemical attributes and gel performance of the MP-Arg composite system. The findings revealed that Arg facilitates MP unfolding and internal group exposure, effectively mitigating oxidative tertiary structure alterations. Arg exerts potent antioxidant activity on MP, augmenting their water-holding capacity, which ameliorates gel properties. In this experiment, 0.05 % Arg maximally inhibited oxidative damage to MP, with protection being concentration-dependent. Collectively, these findings suggest that Arg effectively inhibits the oxidative degradation of MP structure and promotes the formation of enhanced gel characteristics.

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精氨酸是牦牛肌纤维蛋白抗氧化和凝胶形成的调节剂：功效与机理

精氨酸（Arg）是一种安全的碱性氨基酸，它能调节蛋白质间的相互作用并影响肉制品中肌纤维蛋白（MP）的加工特性，这一点已被大量研究证实。本研究旨在探讨不同浓度的 Arg（0.025%、0.050%、0.100%、0.200%）对牦牛肌球蛋白理化性质和凝胶行为的影响。我们以牦牛蛋白粉为基质，评估和分析了蛋白粉-Arg 复合体系的理化属性和凝胶性能。研究结果表明，Arg 可促进 MP 的展开和内部基团的暴露，有效减轻氧化三级结构的改变。Arg 对 MP 具有强大的抗氧化活性，可增强其持水能力，从而改善凝胶特性。在本实验中，0.05% 的 Arg 可最大程度地抑制 MP 的氧化损伤，其保护作用与浓度有关。总之，这些研究结果表明，Arg 能有效抑制 MP 结构的氧化降解，并促进形成更好的凝胶特性。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.