低钠复合盐体系中L-赖氨酸和L-精氨酸对肌原纤维蛋白结构及凝胶性能的影响

doi:10.7506/spkx1002-6630-20251112-097

食品科学 ›› 2026, Vol. 47 ›› Issue (8): 19-31.doi: 10.7506/spkx1002-6630-20251112-097

• 食品胶体：组分互作、结构设计及营养学专栏 • 上一篇下一篇

低钠复合盐体系中L-赖氨酸和L-精氨酸对肌原纤维蛋白结构及凝胶性能的影响

武炎楠，乌悦，王伟，李明，刘苗苗，鞠云龙，李远征，曹云刚

（1.陕西科技大学食品科学与工程学院，陕西西安 710021；2.临沂金锣文瑞食品有限公司，山东临沂 276000）

出版日期:2026-04-25 发布日期:2026-05-15
基金资助:
国家自然科学基金面上项目（32372377）；陕西省重点研发计划重点产业创新链项目（2024NC-ZDCYL-04-20）；山东省重点研发计划（重大科技创新工程）项目（2024CXGC010913）；临沂市兰山区科技创新发展计划项目（202309；202410）；咸阳市“科学家＋工程师”队伍建设项目（L2024-CXNL-KJRCTD-DWJS-0027）；咸阳市秦都区科技成果转化项目（QK2025YZH12）

Effects of Low-Sodium Salt Mixture Combined with L-Lysine or L-Arginine on the Structure and Gel Properties of Myofibrillar Protein

WU Yannan, WU Yue, WANG Wei, LI Ming, LIU Miaomiao, JU Yunlong, LI Yuanzheng, CAO Yungang

(1. School of Food Science and Engineering, Shaanxi University of Science & Technology, Xi’an 710021, China; 2. Linyi Jinluo Win Ray Food Co., Ltd., Linyi 276000, China)

Online:2026-04-25 Published:2026-05-15

摘要/Abstract

摘要： 本研究在低钠复合盐体系中（0.4 mol/L，NaCl与KCl浓度比为2∶1）），探究与1 mmol/L焦磷酸钠（pyrophosphate，PP）相比，不同浓度（1、3、5 mmol/L）L-赖氨酸（L-lysine，L-Lys）和L-精氨酸（L-arginine，L-Arg）对肌原纤维蛋白（myofibrillar protein，MP）结构及凝胶性能的影响。结果表明，与常规钠盐（0.4 mol/L NaCl和1 mmol/L PP）处理组相比，经低钠复合盐处理后，MP凝胶的持水性、质构、流变等凝胶性能略有提升，但效果不显著。在低钠复合盐条件下，与1 mmol/L PP相比，碱性氨基酸（L-Lys和L-Arg）促进了MP中α-螺旋向其他构象的转变和表面性质的变化。L-Arg添加还可以显著降低MP的平均粒径，提高其溶解度，当添加量为5 mmol/L时，MP平均粒径降低了22.1%，溶解度提高了330.9%（P＜0.05）。碱性氨基酸添加提高了MP的储能模量（G’），降低了蒸煮损失率，提高了凝胶的持水性。低场核磁共振结果显示，碱性氨基酸添加引起MP凝胶的固定化水弛豫时间整体缩短，表明凝胶内部水分子流动性减弱。扫描电镜结果显示，碱性氨基酸添加促使MP在热诱导凝胶过程中形成了更细致、均匀和致密的微观结构。综上，碱性氨基酸（尤其是L-Arg）可以在“低钠无磷”条件下显著改善MP的溶解度和凝胶性能。本研究可为健康肉制品的开发提供理论依据和参考。

关键词: 肌原纤维蛋白；L-赖氨酸；L-精氨酸；凝胶性能；流变特性

Abstract: This study investigated the effects of a low-sodium salt mixture (0.4 mmol/L, concentration ratio of NaCl to KCl = 2:1) added with L-lysine (L-Lys) or L-arginine (L-Arg) at concentrations of 1, 3, and 5 mmol/L on the structure and gel properties of myofibrillar protein (MP) using the salt mixture added with 1 mmol/L pyrophosphate (PP) as the control. The results indicated that compared with conventional salt treatment (0.4 mol/L NaCl + 1 mmol/L PP), the low-sodium salt + PP treatment slightly but not significantly improved the water-holding capacity, texture, and rheology of MP gels. Compared with its combination with PP, the low-sodium salt mixture combined with basic amino acids (L-Lys and L-Arg) promoted the transformation of α-helix into other secondary structures and induced alterations in the surface properties of MP. Furthermore, the addition of L-Arg significantly reduced the average particle size and increased the solubility of MP. The addition of 5 mmol/L L-Arg decreased the average particle size by 22.1% and elevated the solubility by 330.9% (P < 0.05). The incorporation of basic amino acids enhanced the storage modulus (G’), reduced the cooking loss, and improved the water-holding capacity of MP gels. Low-field nuclear magnetic resonance (LF-NMR) analysis revealed that the addition of basic amino acids resulted in an overall shortening of the relaxation time of immobilized water in MP gels, which signifies a reduction in the mobility of water molecules within the gel matrix. Scanning electron microscopy (SEM) showed that the addition of basic amino acids promoted the formation of a more fine, uniform and compact microstructure during the heat-induced gelation of MP. In conclusion, basic amino acids (especially L-Arg) can significantly improve the solubility and gel properties of MP under the condition of “low sodium and no phosphorus”, which provides a theoretical basis and reference for the development of healthy meat products.

Key words: myofibrillar protein; L-lysine; L-arginine; gel performance; rheological properties

中图分类号:

TS201.2

武炎楠，乌悦，王伟，李明，刘苗苗，鞠云龙，李远征，曹云刚. 低钠复合盐体系中L-赖氨酸和L-精氨酸对肌原纤维蛋白结构及凝胶性能的影响[J]. 食品科学, 2026, 47(8): 19-31 https://doi.org/10.7506/spkx1002-6630-20251112-097

WU Yannan, WU Yue, WANG Wei, LI Ming, LIU Miaomiao, JU Yunlong, LI Yuanzheng, CAO Yungang. Effects of Low-Sodium Salt Mixture Combined with L-Lysine or L-Arginine on the Structure and Gel Properties of Myofibrillar Protein[J]. FOOD SCIENCE, 2026, 47(8): 19-31 https://doi.org/10.7506/spkx1002-6630-20251112-097

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低钠复合盐体系中L-赖氨酸和L-精氨酸对肌原纤维蛋白结构及凝胶性能的影响

Effects of Low-Sodium Salt Mixture Combined with L-Lysine or L-Arginine on the Structure and Gel Properties of Myofibrillar Protein

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