Effects of chickpea and peanut protein isolates on the gelling properties of hairtail (Trichiurus haumela) myosin

In order to improve the gel quality of hairtail surimi and clarify the formation mechanism of plant protein-myosin complex gel, the effects of different amounts of chickpea protein isolate (CPI) and peanut protein isolate (PPI) on rheological behavior, gel properties, second structures and molecular driving forces of hairtail (Trichiurus haumela) myosin gel were investigated. The results showed that CPI intensified the gel strength, textural properties, storage modulus, water-holding capacity, and reticular flexibility of the myosin gel markedly (P < 0.05) as its concentration increased from 1% to 8%. In contrast, as PPI concentration increased, the breaking force, immobilized water and elastic characteristics exhibited increased first and then decreased, while whiteness values elevated (P < 0.05). The optimum PPI concentration was 2%. CPI and PPI enhanced the hydrophobic interactions between protein molecules, which could accelerate the formation of gel network structure during heating. The microstructures revealed that CPI and PPI triggered a denser gel structure at a suitable concentration. In conclusion, CPI and PPI have positive effects on the formation of hairtail myosin gels, while CPI exhibited a higher gel strengthening effect than PPI. This study provided a potential application of plant proteins for surimi or minced meat processing.