The impact of exogenous limiting amino acids on protein gel formation was investigated to enhance the gelation properties of Landaise goose myofibrillar protein (MP). Amino acid composition and gel properties were analyzed, and homologous protein modeling and molecular docking techniques were used to simulate binding sites. Valine was identified as the first limiting amino acid. The addition of 0.075 % dl-valine proved optimal to enhance the gel strength (59.5 g) and water retention (76.76 %) of MP gels. Hydrophobic interactions and disulfide bonds were found to be the main forces maintaining conformational stability of the MP-dl-valine gels. The propyl group of dl-valine can form hydrophobic interactions with protein, contributing to stable complexes. DL valine could also strengthen chemical bonds and secondary structure, convert free water to immobile water, and improve the microstructure of the gel. Therefore, valine can be utilized as a nutritional and gel enhancer in Landaise goose meat products.

中文翻译：

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从氨基酸分析到改善凝胶特性：dl-缬氨酸在 Landaise 鹅肌原纤维蛋白中的作用


研究了外源限制性氨基酸对蛋白质凝胶形成的影响，以增强 Landaise 鹅肌原纤维蛋白 （MP） 的凝胶特性。分析氨基酸组成和凝胶特性，并使用同源蛋白质建模和分子对接技术模拟结合位点。缬氨酸被确定为第一个限制性氨基酸。添加 0.075% dl-缬氨酸证明是提高 MP 凝胶强度 （59.5 g） 和保水性 （76.76 %） 的最佳选择。发现疏水相互作用和二硫键是维持 MP-dl-缬氨酸凝胶构象稳定性的主要力量。dl-缬氨酸的丙基可与蛋白质形成疏水相互作用，有助于形成稳定的复合物。DL 缬氨酸还可以增强化学键和二级结构，将游离水转化为固定水，并改善凝胶的微观结构。因此，缬氨酸可用作 Landaise 鹅肉制品中的营养和凝胶增强剂。