Changes in Texture, Flavor, and Protein Digestion of Low-Salt Chickpea Surimi Composite Gel: Based on Kanto Cooking Model and Peptidomics

Abstract

We prepared a low-salt composite gel by replacing 50% surimi protein with chickpea protein. This study applied the Kanto cooking model (85 ℃) to investigate the effects of long-time cooking (0-12 h) on its texture, flavor, and protein digestion properties. Results showed that the composite gel maintained stable cooking properties, exhibiting richer flavor profiles (30 key volatile organic compounds (VOCs)) and active peptides compared to pure surimi. With the extension of cooking time, its gel strength decreased (31.25%) but springiness increased (P < 0.05). The structure of its protein network was rougher and looser with larger pore sizes, which led to the release of VOCs. Its protein digestibility also decreased (5.07%), accompanied by altered peptide composition (type, proportion, and quantity) in digestion products. The results are expected to provide a reference for the subsequent processing of surimi gel products replaced by large doses of plant protein, especially for long-time cooking.

Keywords: cooking time, chickpea protein, surimi gel, texture, Flavor, In vitro digestion