Effects of chickpea protein-stabilized Pickering emulsion on the structure and gelling properties of hairtail fish myosin gel

The effects of different amount (0-12%) of chickpea protein-stabilized Pickering emulsion (CPE) on the gelling properties, intermolecular interactions, microstructure, and physicochemical stability of hairtail fish myosin gels were investigated. The myosin gel with 6%-9% CPE demonstrated significantly higher viscoelasticity, gel strength, hardness, water-holding capacity and whiteness, compared to the control (P < 0.05). In addition, Raman spectroscopy showed that CPE changed the microenvironment of the myosin, which promoted the changes in protein secondary structures, disulfide bond conformation and the local environments of the composite gels. The addition of 6%-9% CPE also enhanced the disulfide bond and hydrophobic interaction of myosin gels which induced more compact gel network structures. Furthermore, CPE improved the lipid oxidative stability and freeze-thaw stability of myosin gel. The results indicated that CPE could improve the gelling properties of myosin, making it a potential new additive and lipid substitute for the development of new emulsion gel products.