L-精氨酸对牛肉糜保水性的影响

本文研究了不同含量L-精氨酸（0、0.15%、0.20%、0.25%、0.30%、0.35%）处理对牛肉糜保水性的影响。扫描电镜（SEM）图谱表明,L-精氨酸有利于牛肉糜组织形成良好状态的三维网状凝胶。随着L-精氨酸添加量的增大,牛肉糜的蒸煮损失先显著降低（p<0.05）后升高（p>0.05）,p H升高而肌浆蛋白溶解度降低;当添加0.25%L-精氨酸时,牛肉糜具有最小的蒸煮损失及最高含量的巯基及表面疏水基团,0.25%L-精氨酸处理能使巯基及表面疏水基团的含量分别增大11倍和1.5倍。 

Effect of L- arginine on water holding capacity of miced beef

The effect of different content of L- arginine( 0,0.15%,0.20%,0.25%,0.30%,0.35%) on water holding capacity of miced beef was investigated.Scanning electron microscopic( SEM) observations indicated that L- arginine was beneficial to the formation of good gel networks.With the increase of the amount of L- arginine,cooking loss was significantly decreased then not significant increased,p H value was increasing and sarcoplasmic protein solubility was decreasing.It had the lowest cooking loss and highest contents of sulfhydryl groups and surface hydrophobic groups while adding 0.25% L- arginine,which could induce the contents of sulfhydryl and surface hydrophobic groups increase 11 times and 1.5 times,respectively.