Abstract:This study prepared composite gels by incorporating sorghum protein （SP） modified via ultrasonication，transglutaminase （TG） modification，and ultrasonication-enhanced enzyme complex modification into porcine myofibrillar protein （MP）. Pure MP served as the blank control，with MP containing unmodified SP serving as the positive control. The effects of different SP modification methods on improving MP gel quality were systematically evaluated by measuring indicators such as protein solubility，surface hydrophobicity，gel strength，water retention capacity，gel color，and secondary structure. Results indicated that the addition of unmodified SP reduced the solubility，surface hydrophobicity and gel strength of MP，while the modified SP significantly improved the above-mentioned qualities （P<0.05），with ultrasonic-enhanced TG modification yielding the most pronounced effects. This treatment increased MP solubility to 68.4%，surface hydrophobicity to 66.2 μg，and gel strength to 56.1 g·mm，while also improving gel water retention and secondary structural order （increased β-sheet content and reduced random coil content）. In conclusion，the results show that ultrasonic-enhanced enzymatic modification effectively improves the compatibility between SP and MP，promoting the formation of a dense and stable gel network. The findings of this study provide a theoretical basis and data support for the high-value application of sorghum protein in meat products.