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| Effect of L-Histidine and L-Lysine on the Processing Characteristics of Chicken Breast Meat Evaluated from the Perspective of Post-Slaughter Protein Phosphorylation |
| LI Jiahui, DI Yuhan, WANG Wenqi, LIAO Boqun, ZHANG Yawei |
| College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China |
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Abstract The effect of adding L-histidine (L-His) and L-Lysine (L-Lys) under the condition of low salt (1% sodium chloride, NaCl) on the phosphorylation of chicken breast myofibrillar protein after slaughter and the processing characteristics (cooking loss, texture, protein solubility and rheological properties) of chicken breast meat was studied by sodium dodecyl sulfatepolyacrylamide gel electrophoresis (SDS-PAGE), fluorescence staining and liquid chromatography tandem mass spectrometry (LC-MS/MS). The results showed that the addition of L-His and L-Lys did not affect the overall phosphorylation level of myofibrillar proteins, but could change the phosphorylation levels of individual proteins. Compared to the 1% NaCl-treated group, 1% NaCl + 0.06% L-His/L-Lys treatment significantly increased the heat-induced gel hardness and protein solubility, and improved the rheological properties of chicken myofibrillar protein during heat-induced gelation without having a significant effect on the cooking loss. Correlation analysis showed that the phosphorylation levels of multiple myofibrillar protein fractions were significantly positively or negatively correlated with the cooking loss and protein solubility, and that the phosphorylation levels of individual proteins were also influenced by those of other protein components. A total of 11 bands with significantly differential phosphorylation levels were identified, revealing that they were mostly enzymes related to muscle contraction or glycolysis. It was suggested that the addition of L-His and L-Lys may affect the post-slaughter stiffening and aging process through a positive effect on the phosphorylation level of myogenic fibronectin, which in turn affects meat quality.
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2022, Vol. 36 
