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| Effects of Different Concentrations of L-Arginine on the Gel Properties of Chicken Breast Myosin |
| FU Yuan, ZHOU Cunliu* |
| College of Food Science and Engineering, Hefei University of Technology, Hefei 230009, China |
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Abstract The effects of different concentrations (0 to 0.09%) of L-arginine on the hardness, water holding capacity and
microstructure of chicken breast myosin gel as well as thermal characteristics of myosin solution were investigated. The
results showed that arginine significantly increased the water holding capacity, but reduced the hardness of myosin gels
(P < 0.05). Examination by scanning electron microscopy disclosed that uneven holes along with granular aggregates were
distributed in the gel structure of the control, while a relatively compact continuous gel network structure was formed in the
sample with 0.03% or 0.05% arginine. The samples with more than 0.03% arginine had significantly lower temperature for
the first transition (TM1), and the ones with over 0.04% arginine had significantly lower temperature for the second transition
(TM2) than the control (P < 0.05).
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