Protein aggregation, water binding and thermal gelation of salt-ground hake muscle in the presence of wet and dried soy phosphatidylcholine liposomes

Abstract

Different soy phosphatidylcholine liposomal preparations (fresh, high-pressure-treated, frozen-thawed, freeze-dried and spray-dried) were incorporated in salt-ground hake (M. merluccius) muscle and their effects on protein aggregation, water binding and thermal gelation were studied. Hydrodynamic properties of liposomes varied within the range of 123 to 507 nm for particle size and-40 to-49.5 mV for zeta potential. Addition of liposomes to the salt-ground muscle decreased protein solubility and increased water holding capacity, regardless of the vesicle particle size or membrane surface charge. Liposomes caused an increase in protein thermal stability, as observed by DSC, and also increased the spacing between myofibrils, leading to more water trapped within the myofibrillar protein network, as revealed by the LF-NMR-1 H study. The presence of liposomes slightly modified the viscoelastic behaviour and interfered with the thermal aggregation of muscle proteins, the mechanisms for this interference being different depending on the type of liposome preparation (wet or dry form). The present work suggests the possible use of a highly appreciated fish species, which could be subjected to landing obligation under Total Allowable Catch regulations (EU), for the development of a high-added-value fish product functionalized by the addition of liposomes.

A Relation between Exopolysaccharide from Lactic Acid Bacteria and Properties of Fermentation Induced Soybean Protein Gels

“…The transversal relaxation time curve is often used to assess differences in water exchange and could reflect denaturation and aggregation [ 21 ]. In Figure 2 a, T 2 distribution curves had three peaks, which were also observed in emulsion gels stabilized by SPI and pectin [ 22 ]. T 21 in 1–4 ms stands for binding moisture, T 22 in 10–200 ms represents fixed water, and T 23 in 200–400 ms means unbound water.…”

Effects of Enzymatic Konjac Glucomannan Hydrolysates on Textural Properties, Microstructure, and Water Distribution of Grass Carp Surimi Gels

“…The transverse relaxation time T 21 ranged from 67.65 to 73.72 ms, assigned for immobile water, which was possibly located in the highly organized gel network [ 45 ]. The transverse relaxation time T 22 ranged from 250.33 to 340.22 ms corresponded to free water that could be lost as drip water [ 46 , 47 ]. The major component, immobile water, accounted for 93.6–96.7% of total signals, and the other accounted for 3.03–6.37%.…”

Drying soy phosphatidylcholine liposomal suspensions in alginate matrix: Effect of drying methods on physico-chemical properties and stability

“…In spite of this, a clear tendency towards a higher average size of freeze-dried liposomes ought to be noted. In other works, the size of liposomes, as measured by light scattering, has been shown to increase after freezethawing, freeze-drying or spray-drying, as compared to fresh liposomal suspensions (Marín-Peñalver, et al, 2018;Marín, Alemán, Montero, & Gómez-Guillén, 2018b). The modifications in size and structure of dried liposomes have been attributed to the breaking of hydrogen bonds between water molecules and phospholipid head groups upon water removal and to swelling of the lipid bilayer upon rehydration (Chen, et al, 2010;Stark, et al, 2010) The interactions between alginate and liposomes after reconstitution of the powders in water were investigated by determining the dynamic viscoelastic properties at 20°C; these are of great importance with view to the application of the ingredients to aqueous food matrices.…”