Effects Of Three Physically-modified Pea Proteins On The Quality Of Chicken Minced Meat Gel

Pea protein is one kind of protein with wide source,low price,no cholesterol and balanced nutritional composition.In the past,pea protein was mainly used as animal feed,which resulted in great waste of protein resources.In recent years,the market of pea protein has attracted more and more attention due to its sustainability and high nutritional value.However,the functional properties of pea protein such as solubility and emulsification were poor in its extraction process,which could not meet the industrial requirements.Therefore,it is urgent to appropriately modify pea protein to broaden its application range.In this paper,pea protein was modified by ultrasonic wave,microwave wave,and ultra-high pressure,respectively.By using single factor and orthogonal experiments,the optimal process conditions of three kinds of physical modification methods for pea protein so that to improve the sensory quality of chicken surimi gel were investigated.Subsequently,the changes in the physical and chemical properties of pea protein before and after the modification were explored.Additionally,the relationship among the physico-chemical properties of pea protein and the improvement of quality of chicken meat gel were analyzed.Results could provide scientific support for the application of pea protein in the processing of meat production.The main contents and results were shown as follows:1.Optimization of three kinds of physically modified pea proteins on the sensory quality of chicken mince gelThe optimal processing conditions of ultrasonic modified pea protein on the sensory quality of chicken surimi gel were shown as follows: ultrasonic power of 500 W,processing time of 10 min,and pea protein addition amount of 3%.And the optimal processing conditions of microwave-modified pea protein on the sensory quality of chicken surimi gel were as follows: microwave power was 640 W,microwave time was70 s,and the addition level of pea protein was 5%.Additionally,the optimal conditions of UHP modified pea protein on the sensory quality of chicken surimi gel was obtained as follows: UHP pressure was300 MPa,pressure holding time was 15 min,and pea protein content was 4%.Under the above optimal conditions,the gel was obtained with suitable color,compact and elastic network structure.2.Study on functional properties of pea proteins modified by three physically methodsAfter being modified,the solubility,hydrophobicity,foaming ability,foaming stability,active sulfhydryl group and total sulfhydryl group of pea protein solution increased.And the physical and chemical properties of pea protein modified under the optimum conditions were superior to those of the control.The above properties were most significantly affected by ultrasonic treatment,and their values were 6.48 times,2.25 times,1.95 times,1.65 times,5.28 times,and 5.06 times of that of the control,respectively.The upper parameters were enhanced by ultra-high pressure,and the value was 6.31,2.15,1.93,1.63,4.77,and 4.52 times of that of the control,respectively.Additionally,the solubility,hydrophobicity,foaming ability,foaming stability,active sulfhydryl group,and total sulfhydryl group of pea protein modified by microwave under the optimum conditions was 5.79,2.04,1.95,1.61,4.17 and 4.04 times of that of the control,respectively.The three methods of modification could make the fluorescence intensity of pea proteins decrease.While,all the values of EAI,ESI,and disulfide bond of pea protein modified by ultrasonic and ultra-high pressure under their optimum conditions were increased.In general,under the optimum treatment conditions,ultrasound was superior to the ultrahigh pressure to improve the physical and chemical properties of pea protein.3.Influence of pea proteins modified by three kinds of physically method on quality characteristics of chicken surimi gelAfter being added with pea protein modified with three kinds of physical method,the hardness,elasticity,chewiness,resilience,shear force,water retention ability,cooking yield,and b* value of chicken mince gel obviously increased.It was interesting that,pea protein modified by ultrasonic waves under the optimum condition had the best improving effect on the above parameters of chicken mince gel quality,and their obtained values were 7653 g,0.907,4677 g,0.334,12.64 N,96.2%,88.15%,14.80,respectively.In addition,the L* and a* values of the gel decreased,and G′was the largest,which was 23.65 k Pa.The gel was obtained with compact network structure.The results indicated that pea protein modified by ultrasonic wave could enhance the gel formation ability of chicken surimi.There was significant correlation among the quality of chicken surimi gel and the physicochemical properties of pea proteins modified by three kinds of physical method.After being modified by ultrasonic wave,the gel hardness was positively correlated to the foaming property of pea protein(P<0.05),and the chewing property was positively correlated to the hydrophobicity,ESI and active sulfhydryl group of pea protein(P<0.01),respectively.After being modified by microwave,there was significant positive correlation between the water retention of the gel and the solubility of pea protein,and between the cooking yield of the gel and the disulfide bond of pea protein(P<0.05).After being modified by UHP,the shear force of gel was positively correlated to hydrophobicity,total sulfhydryl group of pea protein(P<0.05).And gel elasticity was positively correlated to ESI of pea protein(P<0.05).Additionally,elasticity of gel was significantly correlated to the hydrophobicity of pea protein(P<0.01).