Comparison of Binding Properties of a Laccase-Treated Pea Protein–Sugar Beet Pectin Mixture with Methylcellulose in a Bacon-Type Meat Analogue

A bacon-type meat analogue consists of different structural layers, such as textured protein and a fat mimetic. To obtain a coherent and appealing product, a suitable binder must glue those elements together. A mixture based on pea protein and sugar beet pectin (r = 2:1, 25% w/w solids, pH 6) with a...

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Detalles Bibliográficos
Autores principales: Moll, Pascal, Salminen, Hanna, Stadtmueller, Lucie, Schmitt, Christophe, Weiss, Jochen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818594/
https://www.ncbi.nlm.nih.gov/pubmed/36613300
http://dx.doi.org/10.3390/foods12010085

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818594/
https://www.ncbi.nlm.nih.gov/pubmed/36613300
http://dx.doi.org/10.3390/foods12010085

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