LAUSR

BACKGROUND Surimi products occupy a large market in the food industry, among which the gel performance is an important index to evaluate surimi products, so it is of great significance and practical value to find better food ingredients to regulate the structure and gel performance of surimi products. In this study, we used pea protein (PP) to restructure fish myofibrillar proteins (MP) to achieve regulation of protein gel performance. RESULTS The results showed that PP could enhance MP gel performance in terms of compressive strength, water holding capacity (WHC) and some texture parameters. It may be an increasing in the β-sheet content and a decreasing trend in the α-helix content, and enhancements in hydrophobic interactions, nonspecific associations and ionic bond in mixed PP-MP gel. The compressive strength, texture and WHC of MP gel was positively correlated with surface hydrophobicity, active sulfhydryl, turbidity and β-sheet of mixed PP-MP system. CONCLUSION The findings suggest that PP can regulate the gel performance by remodeling the structure of MP. The regulation and correlation analysis between gel performance, structure and physicochemical property were explored and established to provide theoretical basis for improving the quality of surimi products. This study will broaden the application of PP in the field of food processing and provide theoretical guidance for the manufacture of new surimi products. This article is protected by copyright. All rights reserved.