Effect of phospholipids on the physicochemical properties of myofibrillar proteins solution mediated by NaCl concentration

文献类型： 外文期刊

第一作者： Dai, Hongjie

作者： Dai, Hongjie;Sun, Yi;Xia, Wenyin;Ma, Liang;Zhang, Yuhao;Dai, Hongjie;Zhang, Yuhao;Li, Lin;Wang, Qiang;Dai, Hongjie;Zhang, Yuhao

作者机构：

关键词： Protein; Lecithin; Interaction mechanism; Salting-out effect

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：4.006； 五年影响因子：4.385 ）

ISSN： 0023-6438

年卷期： 2021 年 141 卷

页码：

收录情况： SCI

摘要： In this study, the effect of phospholipids on the physicochemical properties of myofibrillar proteins (MP) solution was investigated at different NaCl concentration (0.3-0.7 mol/L). The results indicated the phospholipids addition increased the average particle size (i.e., from 1277-651 to 1546-1087 nm at 0.3-0.7 mol/L NaCl) and turbidity (i.e., from 0.323-0.139 to 0.729-0.551 at 0.3-0.7 mol/L NaCl) due to the enhanced hydrophobic interaction, and decreased the modulus of MP solution due to the reduction of disulfide bonds between MP. At 0.3-0.5 mol/L NaCl concentration, the formation of MP-phospholipids (MP-P) complexes resulted in the decreased protein solubility (i.e., 50.93%-75.67% and 41.28%-74.60% for MP and MP-P, respectively) and the increased viscosity of MP solution. However, at NaCl concentration close to 0.7 mol/L, the rheological properties of MP-P complexes did not change significantly like that of MP groups. This indicated the phospholipids addition could inhibit the salting-out effect of MP due to enhanced hydrogen bond between MP and water. Moreover, the phospholipids addition enhanced the emulsifying activity and emulsifying stability of MP solution at a high NaCl concentration (0.7 mol/L).

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