In order to improve the quality of chicken gel, gluten protein was used as auxiliary materials, the gel color, cooking loss, water holding capacity, texture, dynamic rheology, microstructure, and chemical forces were investigated. Subsequently, the effects of gluten protein on properties of chicken gel were evaluated. Results indicated that, with increasing of gluten protein level, both L* and a* value of the gel decreased, while b* value increased. The cooking loss decreased continuously and reached the value of 8.44% when 8% gluten protein was added. Water holding capacity, hardness and chewiness increased generally, and the water holding capacity was 94.27% when 8% gluten protein was added, which was not significantly different from that of 12% (P>0.05). Both springiness and resilience increased first and then decreased, and reached to the highest when 8% gluten protein was added, which increased by 4.97% and 12.84%, respectively, compared with the control. The addition of gluten protein enhanced the hydrogen bond and hydrophobic interaction of the gel, and the hydrophobic interaction was the strongest when 8% gluten protein was added. The value of G′ increased with the elevated gluten protein, and was higher than that of the control (P<0.05). When 8% gluten protein was added, the gel was obtained with the best spatial network structure, which was dense and uniform, highly ordered. In general, gluten protein addition with the level of 8% could significantly improve the quality of chicken gel.
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