The effects of chickpea protein (CP) modified by heating and/or high-pressure homogenization (HPH) on the gelling properties of myofibrillar protein under reduced phosphate conditions (5 mM sodium triphosphate, STPP) were investigated. The results showed that heating and HPH dual-modified CP could decrease the cooking loss by 29.57 %, elevate the water holding capacity by 17.08 %, and increase the gel strength by 126.88 %, which conferred myofibrillar protein with gelation performance comparable with, or even surpassing, that of the high-phosphate (10 mM STPP) control. This gelation behavior improvement could be attributed to enhanced myosin tail–tail interactions, decreased myosin thermal stability, elevated trans–gauche–trans disulfide conformation, strengthened hydrophobic interactions and hydrogen bonding, the uncoiling of α-helical structures, the formation of well-networked myofibrillar protein gel, and the disulfide linkages between the myosin heavy chain, actin, and CP subunits. Therefore, the dual-modified CP could be a promising phosphate alternative to develop healthier meat products.

中文翻译：

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加热高压联合均质改性鹰嘴豆蛋白对还原磷酸肌原纤维蛋白凝胶化增强的影响


研究了加热和/或高压均质 （HPH） 修饰的鹰嘴豆蛋白 （CP） 对还原磷酸盐条件下 （5 mM 三磷酸钠，STPP） 下肌原纤维蛋白胶凝特性的影响。结果表明，加热和 HPH 双重改性 CP 可降低蒸煮损失 29.57 %，持水能力提高 17.08 %，凝胶强度提高 126.88 %，使肌原纤维蛋白的凝胶性能与高磷酸盐 （10 mM STPP） 对照相当，甚至超过。这种凝胶化行为的改善可归因于肌球蛋白尾尾相互作用的增强、肌球蛋白热稳定性的降低、反式-gauche-反式二硫化物构象的增加、疏水相互作用和氢键的增强、α螺旋结构的展开、网络良好的肌原纤维蛋白凝胶的形成，以及肌球蛋白重链、肌动蛋白和 CP 亚基之间的二硫键。因此，双重改性 CP 可能是一种很有前途的磷酸盐替代品，可以开发更健康的肉制品。