Soy phosphatidylcholine liposomes made with addition of trehalose as cryoprotectant were subjected to freeze-thawing and freeze-drying treatments, and subsequently incorporated in salt-ground hake (M. merluccius) muscle to study their effects on protein aggregation, water binding and thermal gelation. Both liposomal preparations presented similar particle size (≈215 nm, expressed as z-average) and strong electronegative zeta potential (−46 mV). The addition of both types of liposomal preparations led to more water trapped within the myofibrillar protein in the salt-ground muscle, as observed by water holding capacity (WHC) and low field nuclear magnetic resonance (LF-NMR). However, the liposomes interfered strongly with the thermal gelation ability of the muscle protein. Differential scanning calorimetry (DSC) analysis of the salt-ground muscle showed that the liposomes caused an increase in the main transition temperature associated with the actin molecule, with a concomitant reduction in total enthalpy change. The hydration state of the trehalose-containing liposomes did not play a significant role in textural properties of the resulting gels. The detrimental role of liposomes in the texture of fish gels should be considered in the design of functional fish products.

将添加了海藻糖作为冷冻保护剂的大豆磷脂酰胆碱脂质体进行冻融和冻干处理，然后掺入盐磨碎的无须鳕中。肌肉，研究它们对蛋白质聚集，水结合和热凝胶化的影响。两种脂质体制剂均具有相似的粒径（约215 nm，表示为Z均值）和强的负电ζ电位（-46 mV）。通过保水量（WHC）和低场核磁共振（LF-NMR）观察到，两种类型的脂质体制剂的添加都导致更多的水截留在盐地面肌肉的肌原纤维蛋白中。但是，脂质体强烈干扰了肌肉蛋白的热胶凝能力。盐磨碎的肌肉的差示扫描量热法（DSC）分析表明，脂质体导致与肌动蛋白分子相关的主要转变温度升高，同时总焓变降低。含海藻糖的脂质体的水合状态在所得凝胶的质构性质中不发挥重要作用。在功能性鱼制品的设计中应考虑脂质体在鱼胶质地中的有害作用。