Quality Characteristics of Reduced-Fat Emulsified Sausages Made with Yeast Mannoprotein Enzymatically Prepared with a β-1,6-glucanase

Mannoproteins, as yeast polysaccharides, have been utilized in food the industry as dietary fibers, emulsifying agents or fat replacers. Mannoprotein MP112, produced from yeast by enzymatic hydrolysis of myxobacterial β-1,6-glucanase GluM, exhibits excellent emulsifying properties in emulsion prepar...

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Detalles Bibliográficos
Autores principales: Zhong, Lingli, Guo, Xiangrui, Xue, Huizhen, Qiao, Yan, Mao, Dongmei, Ye, Xianfeng, Cui, Zhongli, Li, Zhoukun, Hu, Gang, Huang, Yan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10341360/
https://www.ncbi.nlm.nih.gov/pubmed/37444224
http://dx.doi.org/10.3390/foods12132486

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10341360/
https://www.ncbi.nlm.nih.gov/pubmed/37444224
http://dx.doi.org/10.3390/foods12132486

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