Gelling properties of myosin as affected by L-lysine and L-arginine by changing the main molecular forces and microstructure

Figures & data

Figure 1. Effects of l-lysine (Lys), l-arginine (Arg), or pH on the WHC (A) and hardness (B) of myosin gel (n = 3). A: Lys or Arg 0%, pH 6.04; B: Lys 0.01%, pH 6.11; C: Lys 0.05%, pH 6.32; D: Lys 0.10%, pH 6.62; E: Arg 0.01%, pH 6.10; F: Arg 0.05%, pH 6.32; G: Arg 0.10%, pH 6.62; and H: Lys or Arg 0%, pH 6.32. a–f mean that the same index is significant different (p < 0.05).

Figure 2. Effects of l-lysine (Lys), l-arginine (Arg), or pH on the distribution of T₂ relaxation times of myosin gels (n = 3). A: Lys or Arg 0%, pH 6.04; B: Lys 0.01%, pH 6.11; C: Lys 0.05%, pH 6.32; D: Lys 0.10%, pH 6.62; E: Arg 0.01%, pH 6.10; F: Arg 0.05%, pH 6.32; G: Arg 0.10%, pH 6.62; and H: Lys or Arg 0%, pH 6.32.

Table 1. Effects of l-lysine (Lys), l-arginine (Arg), or pH the proportion (PT₂₂) and width for T₂₂ relaxation time of myosin heat-induced gelation (n = 3).

Sample	A	B	C	D	E	F	G	H
PT22 (%)	73.8 ± 2.82^a	82.2 ± 5.07^b	85.7 ± 4.44^bc	82.2 ± 3.65^b	78.2 ± 1.46^ab	82.3 ± 3.78^b	94.4 ± 2.86^c	78.4 ± 3.61^a
Width (ms)	624.2 ± 12.1^a	699.9 ± 32.7b	668.2 ± 27.6^ab	648.0 ± 20.2^ab	699.6 ± 36.7^b	660.5 ± 34.8^ab	623.9 ± 30.6^a	755.4 ± 35.8^c

PT₂₂: the T₂₂ area fractions; width: the difference between the start and the end for the peak T₂₂ relaxation times. A: Lys or Arg 0%, pH 6.04; B: Lys 0.01%, pH 6.11; C: Lys 0.05%, pH 6.32; D: Lys 0.10%, pH 6.62; E: Arg 0.01%, pH 6.10; F: Arg 0.05%, pH 6.32; G: Arg 0.10%, pH 6.62; and H: Lys or Arg 0%, pH 6.32. a–c mean that the same index is significant different (p < 0.05).

Figure 3. Effects of NaSCN, PG, 2-MeSH, or urea on the WHC (A) and hardness (B) of various myosin gel (n = 3). A: Lys or Arg 0%, pH 6.04; C: Lys 0.05%, pH 6.32; F: Arg 0.05%, pH 6.32; and H: Lys or Arg 0%, pH 6.32. a–d mean that the same index is significant different (p < 0.05).

Figure 4. Effects of l-lysine (Lys), l-arginine (Arg), or pH on the SEM images (left: A1–H1, × 500; and right: A2–H2, × 2000) of myosin gel. A: Lys or Arg 0%, pH 6.04; B: Lys 0.01%, pH 6.11; C: Lys 0.05%, pH 6.32; D: Lys 0.10%, pH 6.62; E: Arg 0.01%, pH 6.10; F: Arg 0.05%, pH 6.32; G: Arg 0.10%, pH 6.62; and H: Lys or Arg 0%, pH 6.32.

Figure 4. (Continued)

Figure 5. Effects of l-lysine (Lys), l-arginine (Arg), or pH on the size distribution of myosin (n = 3). A: Lys or Arg 0%, pH 6.04; C: Lys 0.05%, pH 6.32; F: Arg 0.05%, pH 6.32; and H: Lys or Arg 0%, pH 6.32.