Arginine as a regulator of antioxidant and gel formation in yak Myofibrillar proteins: Efficacy and mechanistic insights
Arginine (Arg), a safe basic amino acid, modulates interprotein interactions and impacts the processing characteristics of myofibrillar proteins (MP) in meat products, as numerous studies have demonstrated. This study aimed to explore the effects of varying concentrations of Arg (0.025, 0.050, 0.100...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-12-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524007272 |
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| author | Yuqi Wang Yiwen Mei Rongsheng Du Shulin Zhang Qiuyu Wang Xiaofang Dao Na Li Lina Wang Linlin Wang Honghong He |
| author_facet | Yuqi Wang Yiwen Mei Rongsheng Du Shulin Zhang Qiuyu Wang Xiaofang Dao Na Li Lina Wang Linlin Wang Honghong He |
| author_sort | Yuqi Wang |
| collection | DOAJ |
| description | Arginine (Arg), a safe basic amino acid, modulates interprotein interactions and impacts the processing characteristics of myofibrillar proteins (MP) in meat products, as numerous studies have demonstrated. This study aimed to explore the effects of varying concentrations of Arg (0.025, 0.050, 0.100, 0.200 %) on the physicochemical properties and gel behavior of yak MP. Utilizing yak MP as the substrate, we assessed and analyzed the physicochemical attributes and gel performance of the MP-Arg composite system. The findings revealed that Arg facilitates MP unfolding and internal group exposure, effectively mitigating oxidative tertiary structure alterations. Arg exerts potent antioxidant activity on MP, augmenting their water-holding capacity, which ameliorates gel properties. In this experiment, 0.05 % Arg maximally inhibited oxidative damage to MP, with protection being concentration-dependent. Collectively, these findings suggest that Arg effectively inhibits the oxidative degradation of MP structure and promotes the formation of enhanced gel characteristics. |
| format | Article |
| id | doaj-art-cf45a6a5451543d9ad3f4c85328a8108 |
| institution | DOAJ |
| issn | 2590-1575 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-cf45a6a5451543d9ad3f4c85328a81082025-08-20T02:49:56ZengElsevierFood Chemistry: X2590-15752024-12-012410183910.1016/j.fochx.2024.101839Arginine as a regulator of antioxidant and gel formation in yak Myofibrillar proteins: Efficacy and mechanistic insightsYuqi Wang0Yiwen Mei1Rongsheng Du2Shulin Zhang3Qiuyu Wang4Xiaofang Dao5Na Li6Lina Wang7Linlin Wang8Honghong He9College of Food Science and Technology, Southwest Minzu University, Chengdu, Sichuan 610041, PR ChinaCollege of Food Science and Technology, Southwest Minzu University, Chengdu, Sichuan 610041, PR ChinaSichuan Institute of Musk Deer Breeding, Chengdu, Sichuan 610016, PR ChinaCollege of Food Science and Technology, Southwest Minzu University, Chengdu, Sichuan 610041, PR ChinaCollege of Food Science and Technology, Southwest Minzu University, Chengdu, Sichuan 610041, PR ChinaCollege of Food Science and Technology, Southwest Minzu University, Chengdu, Sichuan 610041, PR ChinaCollege of Veterinary Medicine, Xinjiang Agricultural University, Urumqi City, Xinjiang 830000, ChinaCollege of Food Science and Technology, Southwest Minzu University, Chengdu, Sichuan 610041, PR ChinaCollege of Food Science and Technology, Southwest Minzu University, Chengdu, Sichuan 610041, PR China; Corresponding authors.College of Animal Science and Veterinary Sciences, Southwest Minzu University, Chengdu, Sichuan 610041, PR China; Corresponding authors.Arginine (Arg), a safe basic amino acid, modulates interprotein interactions and impacts the processing characteristics of myofibrillar proteins (MP) in meat products, as numerous studies have demonstrated. This study aimed to explore the effects of varying concentrations of Arg (0.025, 0.050, 0.100, 0.200 %) on the physicochemical properties and gel behavior of yak MP. Utilizing yak MP as the substrate, we assessed and analyzed the physicochemical attributes and gel performance of the MP-Arg composite system. The findings revealed that Arg facilitates MP unfolding and internal group exposure, effectively mitigating oxidative tertiary structure alterations. Arg exerts potent antioxidant activity on MP, augmenting their water-holding capacity, which ameliorates gel properties. In this experiment, 0.05 % Arg maximally inhibited oxidative damage to MP, with protection being concentration-dependent. Collectively, these findings suggest that Arg effectively inhibits the oxidative degradation of MP structure and promotes the formation of enhanced gel characteristics.http://www.sciencedirect.com/science/article/pii/S2590157524007272ArginineMeat additivesAntioxidantMyofibrillar proteinGelationYak meat |
| spellingShingle | Yuqi Wang Yiwen Mei Rongsheng Du Shulin Zhang Qiuyu Wang Xiaofang Dao Na Li Lina Wang Linlin Wang Honghong He Arginine as a regulator of antioxidant and gel formation in yak Myofibrillar proteins: Efficacy and mechanistic insights Food Chemistry: X Arginine Meat additives Antioxidant Myofibrillar protein Gelation Yak meat |
| title | Arginine as a regulator of antioxidant and gel formation in yak Myofibrillar proteins: Efficacy and mechanistic insights |
| title_full | Arginine as a regulator of antioxidant and gel formation in yak Myofibrillar proteins: Efficacy and mechanistic insights |
| title_fullStr | Arginine as a regulator of antioxidant and gel formation in yak Myofibrillar proteins: Efficacy and mechanistic insights |
| title_full_unstemmed | Arginine as a regulator of antioxidant and gel formation in yak Myofibrillar proteins: Efficacy and mechanistic insights |
| title_short | Arginine as a regulator of antioxidant and gel formation in yak Myofibrillar proteins: Efficacy and mechanistic insights |
| title_sort | arginine as a regulator of antioxidant and gel formation in yak myofibrillar proteins efficacy and mechanistic insights |
| topic | Arginine Meat additives Antioxidant Myofibrillar protein Gelation Yak meat |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524007272 |
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