L-arginine and L-lysine degrade troponin-T, and L-arginine dissociates actomyosin: Their roles in improving the tenderness of chicken breast.
作者： Yinyin Zhang , Daojing Zhang , Yajun Huang , Li Chen , Pengqi Bao
DOI: 10.1016/J.FOODCHEM.2020.126516
关键词:
摘要: Abstract This work investigated the effects of L-arginine (Arg) and L-lysine (Lys) on tenderness chicken breast explored possible mechanisms underlying this effect for first time. The results showed that both Arg Lys decreased shear force increased pH value, sarcomere length myofibrillar fragmentation index as well degraded troponin-T by keeping calpain activity in breast. In addition, effectively reduced Ca2+/Mg2+-ATPase activities promoted actomyosin dissociation. These indicated could enhance breast, it also explain why was more effective than improving will help facilitate development industrial-scale methods meat products.
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