Evaluation and relationship analysis of pea protein on structure and heat-induced gel performance of myofibrillar protein.

The findings suggest that PP can regulate the gel performance by remodeling the structure of MP. The regulation and correlation analysis between gel performance, structure and physicochemical property were explored and established to provide theoretical basis for improving the quality of surimi products. This study will broaden the application of PP in the field of food processing and provide theoretical guidance for the manufacture of new surimi products. This article is protected by copyright. All rights reserved.