Abstract The effects of l –arginine (Arg) and l –lysine (Lys) on the emulsifying properties of the salt-soluble meat proteins (SSMPs)–soybean oil emulsion (SSOE) and soybean oil–water emulsion (SWE) were evaluated to ascertain their roles in improving the emulsion stability of sausage. The results indicated that Arg/Lys addition or increasing pH increased the emulsifying activity/stability index and the absolute ζ–potential of emulsion droplets but decreased the creaming index, apparent viscosity, and mean particle size of SSOE. Amino acid analysis showed that Arg/Lys accumulated at the interface of the emulsion droplets. Arg/Lys also decreased the surface tension of SWE at 0.002% but increased the stability of SWE at 0.1% – 0.3%. In summary, Arg/Lys improved the stability of emulsified sausage by increasing the electrostatic repulsion of emulsion droplets and decreasing the interfacial tension of soybean oil-water.

中文翻译：

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l-精氨酸/l-赖氨酸通过增加乳化液滴的静电斥力和降低大豆油水界面张力来提高鸡肉香肠的乳化稳定性

摘要 评估了 l-精氨酸 (Arg) 和 l-赖氨酸 (Lys) 对盐溶性肉蛋白 (SSMPs)-大豆油乳剂 (SSOE) 和大豆油-水乳剂 (SWE) 乳化特性的影响确定它们在提高香肠乳化稳定性中的作用。结果表明，添加 Arg/Lys 或增加 pH 增加了乳化活性/稳定性指数和乳液液滴的绝对 ζ 电位，但降低了 SSOE 的乳化指数、表观粘度和平均粒径。氨基酸分析表明，Arg/Lys 在乳液液滴的界面处积累。Arg/Lys 也将 SWE 的表面张力降低了 0.002%，但将 SWE 的稳定性提高了 0.1% – 0.3%。总之，