FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (4): 74-79.doi: 10.7506/spkx1002-6630-20181229-359

• Food Chemistry • Previous Articles     Next Articles

Effect of Pea Protein on Quality Properties and Microstructure of Heat-Induced Gel of Chicken Batter

JI Hongfang, LI Shasha, ZHANG Lingwen, WANG Xuefei, KANG Zhuangli, CHEN Fusheng, MA Hanjun   

  1. (1. School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China; 2. Food Science and Engineering Post-doctoral Research Station, Henan University of Technology, Zhengzhou 450001, China)
  • Online:2020-02-25 Published:2020-03-02

Abstract: In order to improve the gel properties of chicken batter, we investigated the effect of pea protein on the gel color, cooking yield, water-holding capacity, texture, dynamic rheology, microstructure, and water distribution and migration. Results indicated that with increasing the amount of pea protein addition, both L* and a* value decreased, while b* value rose. The cooking yield increased continuously except for no difference between those at addition levels of 8% and 12% (P > 0.05). The addition of pea protein significantly enhanced the relative proportion of immobilized water and reduced the T21 relaxation time (P < 0.05); it increased water-holding capacity, resulted in a continuous increase in hardness and chewiness as well as an initial increase followed by a decrease in springiness and resilience. Initial and final values of storage modulus (G’) increased with the addition of pea protein (P < 0.05). The optimum addition level of pea protein that provided maximum water-holding capacity (96.63%), springiness (0.892) and resilience (0.288) was determined to be 8%. At this addition level, the gel quality was achieved as indicated by the homogenous, compact and ordered gel network structure formed.

Key words: chicken batter, pea protein, gel properties, microstructure

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