Unravelling the enhancement of myofibrillar protein gel properties induced by marine phospholipids: A structure, water state and intermolecular interactions study
Boruo Yang, Jin Liu, Mei Lan, Rongbin Zhong, Feifei Shi, Min Zhang, Peng Liang
Abstract
Marine phospholipids can improve the physical properties of gel-type meat foods, but the mechanism is still unclear. The objective of this research was to explore the effect of large yellow croaker roe phospholipids (LYPLs) on the gel property of myofibrillar protein (MP) and the relationship between this effect and the structural changes of MP. The findings demonstrated that LYPLs enhanced the water-holding capacity, rheological property and gel strength of MP. Microstructure revealed that LYPLs had a cross-linking effect on MP, promoting the establishment of a dense gel network. Changes in secondary structure indicated that LYPLs increased the β-sheet proportion in gel, facilitating unfolding and participating in the establishment of the network. Moreover, LYPLs enhanced the hydrophobic interactions, electrostatic interactions and hydrogen bond content in MP, which was favorable for the construction of superior gel. In conclusion, LYPLs enhance the gel properties of MP by altering its secondary structure and microstructure, as well as by strengthening intermolecular interactions. • Large yellow croaker roe phospholipids (LYPLs) improved gel properties of pork myofibrillar protein (MP). • LYPLs increased the β-sheet content of MP gel, facilitated MP unfolding and participated in gel network formation. • LYPLs enhanced hydrogen bonds, electrostatic and hydrophobic interactions in MP gel. • LYPLs enhanced the microstructural order and densification of MP gel. • Compared to the control, MP gel incorporating LYPLs converted free water into immobilized water.