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Interaction between liposome and myofibrillar protein in surimi: Effect on gel structure and digestive
Xiangzhou Yi1, Zhisheng Pei2, Guanghua Xia1
1School of Food Science and Engineering, Hainan University, Haikou 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China; Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Hainan University, Haikou 570228, China.
Abstract:
This study investigated the effects of the interaction between liposomes and myofibrillar protein (MP) on tilapia surimi. The strong interaction between liposomes and MP was primarily mediated through hydrogen bonding and hydrophobic interaction. Liposomes caused the unfolding of MP structure, resulting in the decrease of α-helix content and transformation of spatial structure. Notably, the appropriate ratio of liposomes improved the gel properties of tilapia surimi. The water distribution, microstructure, and texture characteristics further confirmed that liposomes strengthened the structure of surimi gel through non-covalent bonds. However, excessive liposomes (1.0 %) weakened gel characteristics and texture. Moreover, the proper ratio of liposomes enhanced the stability of surimi gels during digestion, reducing protein digestibility from 66.0 % to 54.8 %. Curcumin-loaded liposomes in gel matrix notably delayed digestion and improved bioavailability. This delay in digestion was attributed to the ability of liposomes to decrease the interaction between MP and digestive enzymes. This study provides new insight into the application of liposomes in protein-rich food matrixes.
Insights
Liposomes interact with myofibrillar protein (MP) in tilapia surimi, improving gel properties at optimal concentrations. These liposomes also enhance surimi gel stability during digestion, potentially improving nutrient bioavailability.
Area of Science:
- Food Science
- Biochemistry
- Materials Science
Background:
- Myofibrillar protein (MP) is a key component in surimi gels.
- Understanding interactions within food matrices is crucial for product development.
- Liposomes are versatile delivery systems with potential applications in food.
Purpose of the Study:
- To investigate the impact of liposome-myofibrillar protein interactions on tilapia surimi.
- To elucidate the mechanisms underlying these interactions.
- To evaluate the effects on gel properties, structural changes, and in vitro digestibility.
Main Methods:
- Analysis of protein structure changes (e.g., α-helix content, spatial structure).
- Assessment of gel properties (water distribution, microstructure, texture analysis).
- In vitro digestion studies to determine protein digestibility and curcumin bioavailability.
Main Results:
- Liposome-MP interactions are mediated by hydrogen bonding and hydrophobic interactions.
- Optimal liposome concentrations improve surimi gel structure and texture via non-covalent bonds.
- Excessive liposomes (1.0%) negatively impact gel characteristics.
- Liposomes reduce protein digestibility (66.0% to 54.8%) and enhance curcumin bioavailability.
- Curcumin-loaded liposomes further delay digestion by reducing enzyme-protein interactions.
Conclusions:
- Liposomes can modulate the properties of tilapia surimi gels through specific interactions.
- Controlled use of liposomes can enhance the functional and nutritional aspects of surimi-based products.
- Liposomes show promise for application in protein-rich food systems, including controlled nutrient delivery.
