Abstract：This paper aimed at the gelling properties of proteins extracted from chicken breast using mixed solutions of 0.55 g/100 mL L-arginine (Arg)/L-lysine (Lys) and 1.5 g/100 mL NaCl. The differential scanning calorimetry and dynamic rheology results showed that compared to the control with NaCl alone, the proteins exhibited three obvious thermal transitions and a four-step process during heating, and higher storage modulus both during heating and cooling. In addition, these proteins had better capacity to form a continuous three-dimensional network together with higher water-holding capacity (WHC) and gel strength, but lower cooking loss (CL). These results suggested that the protein extracts obtained using NaCl solution with added Arg/Lys had excellent thermal gelling properties such as improved WHC and gel strength.
李林贤，李诗义，诸晓旭，宁 诚，周存六. 氯化钠与L-精氨酸/L-赖氨酸复合提取鸡胸蛋白的凝胶性质[J]. 肉类研究, 2018, 32(6): 6-11.
LI Linxian, LI Shiyi, ZHU Xiaoxu, NING Cheng, ZHOU Cunliu. Gelling Properties of Proteins Extracted from Chicken Breast Using Mixed Solutions of NaCl and L-Arginine/L-Lysine. Meat Research, 2018, 32(6): 6-11.
2018, Vol. 32 
