A comparative study on the PSE-like chicken breast meat protein isolate-sunflower oil emulsion stability, rheological properties and gel properties by different additions of l-Lysine

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-07-01 DOI:10.1016/j.fochx.2025.102684

Lin-Meng Wang, Yi-Xue Zhang, Qing Yang, Ke Li, Wu-Chao Ma, Yan-Hong Bai

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Abstract

In order to improve the emulsion gel properties of PSE (pale, soft, and exudative)-like chicken meat protein isolate (PPI), effect of different addition of l-lysine (L-Lys) on the emulsifying and gel properties of PPI-sunflower oil emulsion were studied by comparing control groups (pure PPI groups (PPI), only added L-Lys (Lys) and sunflower oil (SO)). Adding L-Lys to the PPI emulsion resulted in a decrease in particle size and uniform distribution, the stability of emulsion was increased, and the gel exhibited higher elastic (G′), better stability and more compact microstructure was formed. Especially when 0.2 % L-Lys was added to the emulsion system, the particle size of emulsion was reduced by 76.16 %, the emulsion gel strength was increased by 286.84 %, the centrifugal loss was reduced by 51.98 % (P < 0.05) compared with PPI. Therefore, L-Lys can be viewed as a viable method for enhancing the functional properties of PPI.

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不同赖氨酸添加量对pse样鸡胸肉分离蛋白-葵花籽油乳状液稳定性、流变性能和凝胶性的比较研究

为了改善PSE（苍白、柔软、渗出）样鸡肉分离蛋白（PPI）的乳化凝胶性能，通过对比对照组(纯PPI组（PPI）、仅添加l-赖氨酸组（Lys）和葵花籽油组（SO），研究了不同添加量l-赖氨酸（L-Lys）对PPI-葵花籽油乳液乳化和凝胶性能的影响。L-Lys的加入使PPI乳液粒径减小，分布均匀，乳液稳定性增强，凝胶弹性（G′）更高，稳定性更好，微观结构更致密。当l -赖氨酸添加量为0.2%时，乳液粒径减小76.16%，乳液凝胶强度提高286.84%，离心损失降低51.98% (P <；0.05)。因此，L-Lys可被视为提高PPI功能特性的可行方法。

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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.