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

Abstract

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).