l-Arginine and l-lysine can weaken the intermolecular interactions of main myofibrillar proteins: the roles in improving the tenderness of pork Longissimus lumborum muscle,International Journal of Food Science & Technology

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l-Arginine and l-lysine can weaken the intermolecular interactions of main myofibrillar proteins: the roles in improving the tenderness of pork Longissimus lumborum muscle
International Journal of Food Science & Technology ( IF 2.6 ) Pub Date : 2023-03-30 , DOI: 10.1111/ijfs.16435
Li Chen _{1,

2} , Rui Li _{1,

2} , Cunliu Zhou _{1,

2}

Affiliation

This work aims at investigating the mechanisms underlying the effects of l-arginine and l-lysine on the tenderness of pork Longissimus lumborum muscle. The results indicated that on day 7, L-arginine and l-lysine were able to decrease the shear force from 71.47 to 27.59 or 32.53 N, but raise the myofibrillar fragmentation index from 70.93 to 88.2 or 92.4, compared to the control. Additionally, l-arginine inhibited the degradation of desmin, troponin-T and titin; while l-lysine inhibited the degradation of desmin, troponin-T, titin and nebulin. l-Arginine, especially l-lysine alleviated the Z-disc damage, while accelerated the M-line damage. l-Arginine and l-lysine promoted the extraction of myosin, titin and some unidentified proteins, decreased ionic bonds but increased hydrophobic interactions. The results suggest that the weakening of the intermolecular interactions between main myofibrillar proteins by l-arginine or l-lysine may play crucial roles in improving meat tenderness. The finding may broaden the way to tenderise meat.

中文翻译：

l-精氨酸和l-赖氨酸可削弱主要肌原纤维蛋白的分子间相互作用：改善猪肉腰最长肌嫩度的作用

这项工作旨在研究l-精氨酸和l-赖氨酸对猪肉腰最长肌嫩度影响的潜在机制。结果表明，在第 7 天，与对照组相比，L-精氨酸和l-赖氨酸能够将剪切力从 71.47 降低到 27.59 或 32.53 N，但将肌原纤维断裂指数从 70.93 提高到 88.2 或 92.4。此外，l-精氨酸抑制结蛋白、肌钙蛋白-T 和肌联蛋白的降解；而l-赖氨酸抑制结蛋白、肌钙蛋白-T、肌联蛋白和nebulin的降解。l -精氨酸，尤其是l-赖氨酸减轻了 Z 盘损伤，同时加速了 M 线损伤。l -精氨酸和l -赖氨酸促进肌球蛋白、肌联蛋白和一些未鉴定蛋白质的提取，减少离子键但增加疏水相互作用。结果表明，L-精氨酸或L-赖氨酸削弱主要肌原纤维蛋白之间的分子间相互作用可能在改善肉质嫩度方面发挥关键作用。这一发现可能会拓宽使肉变嫩的方法。

更新日期：2023-03-30

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