Functional modulation of proteins by basic amino acids: mechanisms, applications, and future prospects.
- 2026-02
- Food chemistry 501
- Bin Zhu
- Jinjie Yang
- Xumei Feng
- Baokun Qi
- Yang Li
- PubMed: 41418542
- DOI: 10.1016/j.foodchem.2025.147588
Study Design
- Type
- Review
- Animal Study
Proteins are essential ingredients in food, and their functional properties determine their applications. The addition of basic amino acids (BAAs) such as L-arginine (L-Arg), l-lysine (L-Lys), and L-histidine (L-His) can enhance these properties, thus attracting the attention of researchers. This review introduces the fundamental characteristics and preparation methods of BAAs and summarizes the modes of interaction between BAAs and proteins from different sources. The effects and mechanisms of BAAs on the functional properties of proteins, including their solubility, emulsifying, gelling, and antioxidant properties, are discussed. Currently, BAAs are mainly used to improve the quality of sausages, surimi, and protein powders. Food-grade packaging materials, plant-based meat, and fat substitutes are future applications of BAA-protein complexes. This study provides a strong theoretical basis for the use of BAAs and foodborne proteins in the food industry.