ArticleFood chemistry: X2024
From amino acid analysis to improved gel properties: The role of dl-valine in Landaise goose myofibrillar protein.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed, 9 citations in OpenAlex.
- Effect of the Partial Substitution of NaCl with L-Arg on the Gel Properties and Aggregation Behavior of Beef Myosin.Foods (Basel, Switzerland) · 2025Article
- Evaluation of the water state and protein characteristics of Tibetan pork under the storage conditions of modified atmosphere packaging: Effect of oxygen concentration.Food chemistry: X · 2024Article
- Recent insights into bonding technologies in restructured meat production: A review.Food chemistry: X · 2024Review
- Optimizing preparation of low-NaCl protein gels from goose meat and understanding synergistic effects of pH/NaCl in improving gel characteristics.Food chemistry: X · 2024Article
- The application of encapsulation technology in the food Industry: Classifications, recent Advances, and perspectives.Food chemistry: X · 2024Review
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Authors and funding
8 authors at 2 institutions in 1 country.
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Abstract
The impact of exogenous limiting amino acids on protein gel formation was investigated to enhance the gelation properties of Landaise goose myofibrillar protein (MP). Amino acid composition and gel properties were analyzed, and homologous protein modeling and molecular docking techniques were used to simulate binding sites. Valine was identified as the first limiting amino acid. The addition of 0.075 % dl-valine proved optimal to enhance the gel strength (59.5 g) and water retention (76.76 %) of MP gels. Hydrophobic interactions and disulfide bonds were found to be the main forces maintaining conformational stability of the MP-dl-valine gels. The propyl group of dl-valine can form hydrophobic interactions with protein, contributing to stable complexes. DL valine could also strengthen chemical bonds and secondary structure, convert free water to immobile water, and improve the microstructure of the gel. Therefore, valine can be utilized as a nutritional and gel enhancer in Landaise goose meat products.
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