[1] BAKER D H.Lysine,arginine,and related amino acids:an introduction to the 6th amino acid assessment workshop[J].The Journal of Nutrition,2007,137(6):1 599S-1 601S.
[2] 中华人民共和国国家卫生和计划生育委员会,食品安全国家标准 食品添加剂使用标准:GB 2760—2014[S].北京:中国标准出版社,2014:166.
[3] BAYNES B M,WANG D I C,TROUT B L.Role of arginine in the stabilization of proteins against aggregation[J].Biochemistry,2005,44(12):4 919-4 925.
[4] SHUKLA D,SCHNEIDER C P,TROU B L.Molecular level insight into intra-solvent interaction effects on protein stability and aggregation[J].Advanced Drug Delivery Reviews,2011,63(13):1 074-1 085.
[5] KIM N A,HADA S,THAPA R,et al.Arginine as a protein stabilizer and destabilizer in liquid formulations[J].International Journal of Pharmaceutics,2016,513(1-2):26-37.
[6] LI S,LI L,ZHU X,et al.Conformational and charge changes induced by L-Arginine and L-lysine increase the solubility of chicken myosin[J].Food Hydrocolloids,2019,89:330-336.
[7] MIYATAKE T,YOSHIZAWA S,ARAKAWA T,et al.Charge state of arginine as an additive on heat-induced protein aggregation[J].International Journal of Biological Macromolecules,2016,87:563-569.
[8] WANG W,ROBERTS C J.Protein aggregation-mechanisms,detection,and control[J].International Journal of Pharmaceutics,2018,550(1-2):251-268.
[9] GUO X Y,PENG Z Q,ZHANG Y W,et al.The solubility and conformational characteristics of porcine myosin as affected by the presence of L-lysine and L-histidine[J].Food Chemistry,2015,170:212-217.
[10] LI S,ZHENG Y,XU P,et al.L-Lysine and L-arginine inhibit myosin aggregation and interact with acidic amino acid residues of myosin:The role in increasing myosin solubility[J].Food Chemistry,2018,242:22-28.
[11] ZHOU C,LI J,TAN S.Effect of L-Lysine on the physicochemical properties of pork sausage[J].Food Science and Biotechnology,2014,23(3):775-780.
[12] ZHANG Y,WU J,JAMALI M A,et al.Heat-induced gel properties of porcine myosin in a sodium chloride solution containing L-Lysine and L-histidine[J].LWT-Food Science and Technology,2017,85(Part A):16-21.
[13] LI L,CHEN L,NING C,et al.L-Arginine and L-Lysine improve the physical stability of soybean oil-myosin emulsions by changing penetration and unfolding behaviors of interfacial myosin[J].Food Hydrocolloids,2020,98:105 265.
[14] CANDO D,HERRANZ B,BORDERíAS A J,et al.Different additives to enhance the gelation of surimi gel with reduced sodium content[J].Food Chemistry,2016,196:791-799.
[15] LEI Z,FU Y,ZHENG Y,et al.Effects of L-Lysine on thermal gelation properties of chicken breast actomyosin[J].Food Science and Biotechnology,2017,26(3):549-556.
[16] QIN H,XU P,ZHOU C,et al.Effects of L-arginine on water holding capacity and texture of heat-induced gel of salt-soluble proteins from breast muscle[J].LWT-Food Science and Technology,2015,63(2):912-918.
[17] LEI Z,FU Y,XU P,et al.Effects of L-arginine on the physicochemical and gel properties of chicken actomyosin[J].International Journal of Biological Macromolecules,2016,92:1 258-1 265.
[18] FU Y,ZHENG Y,LEI Z,et al.Gelling properties of myosin as affected by L-lysine and L-arginine by changing the main molecular forces and microstructure[J].International Journal of Food Properties,2017,20(S1):S884-S898.
[19] ZHANG Y,ZHANG D,HUANG Y,et al.L-Arginine and L-Lysine degrade troponin-T,and L-arginine dissociates actomyosin:Their roles in improving the tenderness of chicken breast[J].Food Chemistry,2020,318:126 516.
[20] ZHU X,LI L,LI S,et al.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[J].Food Hydrocolloids,2019,89:492-502.
[21] ZHU X,NING C,LI S,et al.Effects of L-lysine/L-arginine on the emulsion stability,textural,rheological and microstructural characteristics of chicken sausages[J].International Journal of Food Science and Technology,2017,53(1):88-96.
[22] ALAM P,SIDDIQI K,CHTURVEDI S K,et al.Protein aggregation:from background to inhibition strategies[J].International Journal of Biological Macromolecules,2017,103:208-219.
[23] WANG W,NEMA S,TEAGARDEN D.Protein aggregation-pathways and influencing factors[J].International Journal of Pharmaceutics,2010,390(2):89-99.
[24] WANG Y,LIU C,MA T,et al.Physicochemical and functional properties of γ-aminobutyric acid-treated soy proteins[J].Food Chemistry,2019,295:267-273.
[25] WANG Y,LIU M,ZHAO L,et al.Influence of processing conditions on reducing γ-aminobutyric acid content during fortified milk production[J].Food Research International, 2015,72:215-222.
[26] WANG Y,LIU M,ZHAO L,et al.Interactions of γ-aminobutyric acid and whey proteins/caseins during fortified milk production[J].RSC Advances,2015,5(111):91 235-91 245.
[27] BOURNE M C.Food texture and viscosity:concept and measurement[M].San Diego:Academic Press,2002.
[28] CHAWLA S P,VENUGOPAL V,NAIR P M.Gelation of proteins from washed muscle of threadfin bream (Nemipterus japonicus) under mild acidic conditions[J].Journal of Food Science,1996,61(2):C362-C367.
[29] WANG Y,ZHAO J,LIU C,et al.Influence of γ-aminobutyric acid on gelling properties of heat-induced whey protein gels[J].Food Hydrocolloids,2019,94:287-293.
[30] BANERJEE S,BHATTACHARYA S.Food gels:Gelling process and new applications[J].Critical Reviews in Food Science and Nutrition,2012,52(4):334-346.
[31] WANG Y,ZHAO J,ZHANG W,et al.Modification of heat-induced whey protein gels by basic amino acids[J].Food Hydrocolloids,2020,100:105 397.
[32] AGYARE K K,XIONG Y L,ADDO K.Influence of salt and pH on the solubility and structural characteristics of transglutaminase-treated wheat gluten hydrolysate[J].Food Chemistry,2008,107(3):1 131-1 137.
[33] NICOLAI T,DURAND D.Controlled food protein aggregation for new functionality[J].Current Opinion in Colloid & Interface Science,2013,18(4):249-256.
[34] MAJHI P R,GANTA R R,VANAM R P,et al.Electrostatically driven protein aggregation:β-lactoglobulin at low ionic strength[J].Langmuir,2006,22(22):9 150-9 159.
[35] FAN L,GE A,CHEN X D,et al.The role of non-covalent interactions in the alkaline dissolution of heat-set whey protein hydrogels made at gelation pH 2-11[J].Food Hydrocolloids,2019,89:100-110.
[36] IKEDA S,FOEGEDING E A,HAGIWARA T.Rheological study on the fractal nature of the protein gel structure[J].Langmuir,1999,15(25):8 584-8 589.
[37] HAVEA P,WATKINSON P,KUHN-SHERLOCK B.Heat-induced whey protein gels:protein-protein interactions and functional properties[J].Journal of Agricultural and Food Chemistry,2009,57(4):1 506-1 512.