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| Gelling Properties of Proteins Extracted from Chicken Breast Using Mixed Solutions of NaCl and L-Arginine/L-Lysine |
| LI Linxian, LI Shiyi, ZHU Xiaoxu, NING Cheng, ZHOU Cunliu* |
| College of Food Science and Engineering, Hefei University of Technology, Hefei 230009, China |
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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.
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2018, Vol. 32 
