Improving the gel properties of Nemipterus virgatus myosin gel using soy protein isolate-stabilized Pickering emulsion

The study investigated the effects of incorporating varying doses (0 %–10 %) of soy protein isolate-stabilized Pickering emulsion (SPE) on the rheological behavior, gel properties, intermolecular interactions, microstructure, and digestive properties of Nemipterus virgatus myosin gels. Adding 2.5 %–7.5 % SPE significantly improved the rheological behavior of the myosin sols and the strength of the myosin gel (p < 0.05). This improvement in gel strength was attributable to covalent interactions between SPE and myosin, which resulted in the formation of a denser network structure. According to Raman spectroscopy, SPE promoted alterations in myosin's secondary structure and facilitated the transition of disulfide bonds from intramolecular to intermolecular. Additionally, SPE elevated the content of small molecular active peptides in digested gel products, thus enhancing their antioxidant activity. In summary, SPE is a promising food processing aid for enhancing myosin gel properties and developing emulsion surimi gel products of improved quality.