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