Abstract: In this paper,the effect of transglutaminase content on water holding capacity,texture and protein secondary structure was studied by using Raman spectroscopy. The results showed that emulsion stability and cooking yield were significantly( p < 0.05) improved with transglutaminase content increased.But when the contents were 0.67% and 1.0%,the emulsion stability and cooking yield had no significant difference( p > 0.05). The hardness,springiness,cohesiveness and chewiness also were significantly( p < 0.05) improved with transglutaminase content increased.The result of Raman spectroscopy found that the wave peak of amide I shifted from 1659 cm- 1to 1661 cm- 1,1662 cm- 1and 1662 cm- 1when added various amounts of transglutaminase,β- sheet and β- turn content was significantly( p < 0.05) increased with α- helix content decreased,and random coil was no significant difference( p > 0.05).A conclusion was drawn that adding 0.33% ~ 1.0% transglutaminase could change the protein secondary structure,and improved the texture and water holding capacity of low salt chicken batters.When adding 0.67%,the batter had the best texture and water holding capacity.