Structural features of myofibrillar fish protein interacting with phosphatidylcholine liposomes.

The interactions between liposomes and fish myofibrillar protein (surimi ground salted protein, SURP) were evaluated. Liposomes prepared with ultrapure phosphatidylcholine (UPC) or partially purified phosphatidylcholine (PPC) were dispersed at different weight ratio on SURP. Changes in protein stability and structure were evaluated using FTIR, intrinsic fluorescence and free sulfhydryl groups, and changes in liposome properties were studied by dynamic light scattering and electron microscopy. PPC promoted denaturation and aggregation of SURP, reflected in secondary structure loss, exposure of tyrosine residues and increment of free sulfhydryl. UPC produced partial unfolding and changes in the secondary structure of SURP from α-helical to β-strand. Liposome size increased by about 40% and showed modified surface charge after SURP exposure, indicating the formation of protein corona. Surface charge and composition of liposomes influence SURP stability and could exert different effects on the myofibrillar protein network, which is important for liposome applications in surimi products. Copyright © 2020 Elsevier Ltd. All rights reserved.

Citation

Cristian Mauricio Barreto Pinilla, Adriano Brandelli, María Elvira López-Caballero, Pilar Montero, Maria Del Carmen Gómez-Guillén. Structural features of myofibrillar fish protein interacting with phosphatidylcholine liposomes. Food research international (Ottawa, Ont.). 2020 Nov;137:109687

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PMID: 33233262

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