# A comparative study on the PSE-like chicken breast meat protein isolate-sunflower oil emulsion stability, rheological properties and gel properties by different additions of l-Lysine

## TL;DR

Adding l-lysine improves the stability and quality of chicken meat protein emulsions used in food products.

## Contribution

This study demonstrates that l-lysine enhances the emulsifying and gel properties of PSE-like chicken breast meat protein isolate.

## Key findings

- Adding 0.2% l-lysine reduced emulsion particle size by 76.16%.
- L-lysine increased emulsion gel strength by 286.84% and reduced centrifugal loss by 51.98%.
- L-lysine improved the microstructure and stability of the emulsion gel.

## Abstract

In order to improve the emulsion gel properties of PSE (pale, soft, and exudative)-like chicken meat protein isolate (PPI), effect of different addition of l-lysine (L-Lys) on the emulsifying and gel properties of PPI-sunflower oil emulsion were studied by comparing control groups (pure PPI groups (PPI), only added L-Lys (Lys) and sunflower oil (SO)). Adding L-Lys to the PPI emulsion resulted in a decrease in particle size and uniform distribution, the stability of emulsion was increased, and the gel exhibited higher elastic (G′), better stability and more compact microstructure was formed. Especially when 0.2 % L-Lys was added to the emulsion system, the particle size of emulsion was reduced by 76.16 %, the emulsion gel strength was increased by 286.84 %, the centrifugal loss was reduced by 51.98 % (P < 0.05) compared with PPI. Therefore, L-Lys can be viewed as a viable method for enhancing the functional properties of PPI.

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•The PPI emulsion with 0.2 % L-Lys added had better physical stability.•The addition of L-Lys promoted PPI adsorption at the oil-water interface.•L-Lys enhanced the network structure of PPI emulsion gels.•The addition of 0.2 % L-Lys reduced centrifugal loss of PPI emulsion gel by 51.98 %.

The PPI emulsion with 0.2 % L-Lys added had better physical stability.

The addition of L-Lys promoted PPI adsorption at the oil-water interface.

L-Lys enhanced the network structure of PPI emulsion gels.

The addition of 0.2 % L-Lys reduced centrifugal loss of PPI emulsion gel by 51.98 %.