Influence of salt substitute containing KCl, L-histidine and L-lysine on the secondary structure and gel properties of myosin

Abstract

The effect of a salt substitute (SS) containing L-lysine (Lys) and L-histidine (His) on secondary structure and gel properties of myosin from grass carp was examined. The results indicated that the α-helix content of myosin treated with SS was 29.00%, 29.03% and 35.93% more than that with NaCl at 0.4, 0.6 and 0.8 mol/L (P < 0.05), respectively, suggesting that some fractions of the β-sheet, β-turn and random coil were transformed into α-helix. A similar pattern of storage modulus (G') was found between NaCl and SS treatments, and the G' of SS treatments at the end of gelation completion was higher than that of NaCl treatments. The salt substitute improved the gel strength and hardness of myosin at 0.4, 0.6 and 0.8 mol/L. The results indicated that the changes in secondary structure and gel properties of myosin may be mainly due to the L-lys and/or L-his in salt substitute.Influencia de un sustituto de sal que contiene KCl, L-histina y L-lisina en la estructura secundaria y las propiedades gelatinosas de la miosina RESUMEN El presente estudio examinó el efecto que tiene un sustituto de la sal (SS) que contiene L-lisina (Lys) y L-histidina (His) en la estructura secundaria y las propiedades gelatinosas de la miosina extraída de carpas herbívoras (Ctenopharyngodon idella). Los resultados dan cuenta de que el contenido de hélice-α de la miosina tratada con SS es 29.00%, 29.03% y 35.93% superior al del que contiene NaCl en concentraciones de 0.4, 0.6 y 0.8 mol/L (P < 0.05), respectivamente. Ello sugiere que algunas fracciones de la lámina-β, el giro-β y la espiral aleatoria se transformaron en una hélice-α. Además, entre los tratamientos con NaCl y SS se detectó un patrón similar en el módulo de almacenamiento (G'); el G' correspondiente a los tratamientos con SS al final de la gelificación fue más elevado que el de los tratamientos con NaCl. El sustituto de la sal mejoró la fuerza gelatinosa y la dureza de la miosina a 0.4, 0.6 y 0.8 mol/L. Estos resultados indican que los cambios en la estructura secundaria y en las propiedades gelatinosas de la miosina pueden responder principalmente a la L-lys y/o la L-his en el sustituto de la sal. ARTICLE HISTORY PALABRAS CLAVE bajo contenido de sodio; aminoácido; miosina KEYWORDS Low sodium; amino acid; myosin CONTACT Yawei Zhang

Quality improvement of prerigor salted ground chicken breast with basic amino acids at low NaCl level

“…For myofibrillar gel hardness, an obviously higher hardness induced by basic amino acids was obtained compared with 1% NaCl ( P < 0.05). These results were in accordance with previous studies, which pointed out that a higher α-helix structure and ΔG’ of the protein caused by basic amino acids had a positive role in stronger protein gel textural properties ( Lanier et al, 2005 ; Zhang et al, 2019 ). Nevertheless, what drew more of our attention was that the treatment time was different between the present study and the reported studies, that is, prerigor treating for the present and postrigor treating for the reported.…”

“…According to previous studies ( Zhang et al, 2017 , 2019 ), ΔG’ was employed in the present research to measure the G’ change rate. When the treatment time was 30 min postmortem, the ΔG’ of 1% NaCl + L-histidine, L-lysine and L-arginine was 22.63%, 11.75% and 2.29% greater than that of 1% NaCl, respectively ( Figure 4 A).…”