Abstract
This study examined the influence of quinoa protein modified by high-pressure homogenization (HQP) on the gelation behavior, water mobility, rheological attributes, and microstructure of chicken breast batters. Cooking yield and gel strength of batter gels increased progressively from 88.93% and 859.56 g to 95.35% and 1467.34 g, respectively, with elevated HQP supplements. Concurrently, L ⁎ and a ⁎ values dropped gradually, whereas the b ⁎ value elevated evidently (P < 0.05). Textural indicators all displayed an ascending-descending trend, reaching optimal values at 12% HQP incorporation. Rheological assessment demonstrated that HQP markedly enhanced the G' value throughout thermal and frequency scan analyses. Low-field nuclear magnetic resonance (LF-NMR) data indicated that HQP significantly elevated the immobilized water fraction while concomitantly reduced the free water proportion. Fourier transform infrared (FTIR) spectroscopy indicated a marked decline in α-helix fraction paired with elevated β-sheet formation. SEM imaging confirmed that HQP supplementation facilitated the formation of a smoother and more compact gel architecture. Collectively, HQP demonstrates strong potential as a functional ingredient for enhancing emulsified chicken systems.