摘要The changes and gastric digestive properties of gel were investigated for oxidized myofibrillar protein(MP)(0-1 mmol/L H2O2)treated by 30％substitution of NaCl with KCl,MgCl2,and KCl/MgCl2.Mild oxidation level(0.3 mmol/L H2O2)facilitated the protein unfolding,and MgCl2 obviously intervened the protein self-assembly by forming the salt bridge and more disulfide bonds.At the same oxidation concentration,the sodium-reduced MP substituted with KCl formed dense network structure with better gel strength(increased by 6％-18％)and water retention in comparision to the gel without sodium reduction.The KCl-substituted gel chewing work was also relatively higher among the low-sodium samples at the first chewing cycle.Reversely,the relatively soft structure and lower gel viscosity in simulated oral chewing were found in MgCl2-substituted gel.These changes decreased the contact limit between pepsin and protein for better gastric disintegration or pepsin diffusivity,and increased the proportion of small molecular weight peptides(25.83％,＜5 kDa).Therefore,partial substitution of NaCl with other salt replacers could influence the physicochemical properties of low-sodium MP suspension or gel under different oxidation degree and the subsequent gastric digestion characteristics.