Preparation of an aqueous colloidal dispersion of myofibrillar proteins: A synergistic strategy integrating nonenzymatic glycation and exogenous amino acids.

This study explores the possibility of exogenous lysine combined with nonenzymatic glycation to prepare an aqueous colloidal dispersion of meat protein. The results indicate that compared to the MPs aqueous solution, the aqueous colloidal dispersion possesses outstanding dispersion and stability. Results from structural analysis and microscopic observation show that l-lysine can promote the swelling and dissociation of MPs and form an entanglement network due to intermolecular bonding. Glycation by introducing hydrophilic dextran molecules leads to steric hindrance, inhibiting the self-assembly of myosin. Furthermore, the order of the reactions is critical; the addition of l-lysine can improve the degree of subsequent glycation, and the dextran molecules introduced during the glycation process also provide additional intermolecular forces for the entangled network. In summary, exogenous lysine combined with glycation is an effective strategy for preparing aqueous colloidal dispersions of MPs, improving their dispersibility and stability in a fluid state.