Characterization of healthier mixed surimi gels obtained through partial substitution of myofibrillar proteins by pea protein isolates

Mixed surimi gels with 8%, 10% and 15% of pea protein isolate (PPI) were made in order to replace part of the myofibrillar proteins with PPI. Phytochemical, mechanical, viscoelastic and structural properties of heat-induced gels were analysed. Resulting gels contained low amounts of galactosides, inositol phosphates, protease inhibitors and phenolic compounds with potential specific health roles. A coupled PPI-myofibrillar matrix was produced on a basis of water binding capacity, electrophoresis profile, reticular flexibility and homogeneous microstructure. Mixed gels were less rigid (lower complex modulus -G*-) and exhibited slightly greater water binding ability than control gel. Addition of 8% and 10% PPI improved conformational flexibility, energy stability and elastic character. In mixed gels with 15% PPI the continuity of the mixed-protein matrix was disrupted and the mechanical and viscoelastic parameters deteriorated. Mixed surimi gels with 8% or 10% were thus more sustainable and healthy for use in meat or seafood analogue processing.

Bibliographic Details

Main Authors:	Borderías, A. Javier, Tovar, C. A., Domínguez-Timón, Fátima, Díaz, M. Teresa, Pedrosa, Mercedes M., Moreno Conde, Helena María
Other Authors:	Ministerio de Economía y Competitividad (España)
Format:	artículo biblioteca
Language:	English
Published:	Elsevier 2020
Subjects:	Surimi, Bioactive components, Gelation, Pea protein isolate,
Online Access:	http://hdl.handle.net/10261/219336 http://dx.doi.org/10.13039/501100003329
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