Effect of chickpea (Cicer arietinum L.) protein isolate on the heat-induced gelation properties of pork myofibrillar protein.

Junguang LiYuhao ChenXiu-Ping DongKe LiYuntao WangYu WangManting DuJunjie ZhangYan-Hong Bai

Published in: Journal of the science of food and agriculture (2020)

The addition of chickpea protein isolate improved the gel strength, water-holding capacity, rheological properties, and microstructure of MP gels, indicating that CPI could be a potential protein additive to improve the microstructure, texture, and functional quality of meat products. © 2020 Society of Chemical Industry.

Keyphrases

protein protein
amino acid
magnetic resonance imaging
multiple sclerosis
small molecule
heat stress
climate change
human health
diabetic rats
drug induced
contrast enhanced