L–Arginine/l–lysine improves emulsion stability of chicken sausage by increasing electrostatic repulsion of emulsion droplet and decreasing the interfacial tension of soybean oil-water. (April 2019)

• Record Type: Journal Article
• Authors: Zhu, Xiaoxu; Li, Linxian; Li, Shiyi; Ning, Cheng; Zhou, Cunliu
• Is Part Of: Food hydrocolloids. Volume 89(2019)
• Page Start: 492
• Page End: 502
• Publication Date: 2019-04
• Subjects: l–arginine (Arg) -- l–lysine (Lys) -- Salt-soluble meat proteins (SSMPs) -- Emulsion stability; Hydrocolloids -- Periodicals; Food additives -- Periodicals; Colloïdes -- Périodiques; Aliments -- Additifs -- Périodiques; Colloids; Food additives; Periodicals; Electronic journals; 664.06
• DOI: 10.1016/j.foodhyd.2018.11.021
• Languages: English
• ISSNs: 0268-005X

Abstract

Abstract: The effects ofl –arginine (Arg) andl –lysine (Lys) on the emulsifying properties of the salt-soluble meat proteins (SSMPs)–soybean oil emulsion (SSOE) and soybean oil–water emulsion (SWE) were evaluated to ascertain their roles in improving the emulsion stability of sausage. The results indicated that Arg/Lys addition or increasing pH increased the emulsifying activity/stability index and the absolute ζ–potential of emulsion droplets but decreased the creaming index, apparent viscosity, and mean particle size of SSOE. Amino acid analysis showed that Arg/Lys accumulated at the interface of the emulsion droplets. Arg/Lys also decreased the surface tension of SWE at 0.002% but increased the stability of SWE at 0.1%– 0.3%. In summary, Arg/Lys improved the stability of emulsified sausage by increasing the electrostatic repulsion of emulsion droplets and decreasing the interfacial tension of soybean oil-water. Graphical abstract: Highlights: Arginine/Lysine enhanced the emulsion activity/stability index of emulsion. Arginine/Lysine decreased the creaming index of emulsion. Arginine/Lysine increased the absolute potential of emulsion droplet. Arginine/Lysine molecules were accumulated at the interface of emulsion droplets. The interfacial tension of O/W decreased with the addition of Arginine/Lysine.