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oai:docta.ucm.es:20.500.14352/972022025-03-04T00:54:33Zcom_20.500.14352_14col_20.500.14352_15

00925njm 22002777a 4500 dc Borderías, Javier author Tovar, Clara author Domínguez-Timón, Fátima author Díaz Díaz Chirón, María Teresa author Pedrosa, Mercedes author Moreno Conde, Helena María author 2020 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. Borderías, A. Javier, et al. «Characterization of Healthier Mixed Surimi Gels Obtained through Partial Substitution of Myofibrillar Proteins by Pea Protein Isolates». Food Hydrocolloids, vol. 107, octubre de 2020, p. 105976. https://doi.org/10.1016/j.foodhyd.2020.105976. 0268-005X 10.1016/j.foodhyd.2020.105976 https://hdl.handle.net/20.500.14352/97202 https://doi.org/10.1016/j.foodhyd.2020.105976 Characterization of healthier mixed surimi gels obtained through partial substitution of myofibrillar proteins by pea protein isolates