Díaz-Chirón, María TeresaBorderías, JavierTovar, ClaraDomínguez-Timón, FátimaDíaz Díaz Chirón, María TeresaPedrosa, MercedesMoreno Conde, Helena María2024-01-312024-01-312020Borderías, 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.2020.105976.0268-005X10.1016/j.foodhyd.2020.105976https://hdl.handle.net/20.500.14352/97202Credit authorship contribution statement A. Javier Borderías: Conceptualization, Data curation, Formal analysis, Writing - original draft, Investigation, Methodology, Software, Validation, Visualization, Funding acquisition, Project administration, Supervision. Clara A. Tovar: Conceptualization, Data curation, Formal analysis, Writing - original draft, Investigation, Methodology, Software, Validation, Visualization. Fátima Domínguez-Timón: Conceptualization, Data curation, Formal analysis, Writing - original draft, Investigation, Methodology, Software, Validation, Visualization. M. Teresa Díaz: Conceptualization, Data curation, Formal analysis, Writing - original draft, Investigation, Methodology, Software, Validation, Visualization. Mercedes M. Pedrosa: Conceptualization, Data curation, Formal analysis, Writing - original draft, Investigation, Methodology, Software, Validation, Visualization, Funding acquisition, Project administration, Supervision. Helena M. Moreno: Conceptualization, Data curation, Formal analysis, Writing - original draft, Investigation, Methodology, Software, Validation, Visualization, Supervision, Writing - review & editing.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.engAttribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/journal articlehttps://doi.org/10.1016/j.foodhyd.2020.105976restricted access636.09SurimiGelationPea protein isolateBioactive componentsViscoelasticityVeterinaria33 Ciencias Tecnológicas