Effect of Konjac Gum on the Gel Structure and Rheological Properties of Myofibrillar Protein-Soy Protein Isolate Composite

To develop low-salt meat products and achieve the reduction in costs of meat production, the effect of konjac gum on the gel properties of soy protein isolate (SPI)-myofibrillar protein (MP) composite at various salt concentrations was investigated in this study. For the purpose of evaluating the ef...

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Bibliographic Details

Published in:	Shipin gongye ke-ji
Main Authors:	Shaohua MENG, Jiansheng ZHAO, Pengpeng LI, Peng DENG, Jie CHEN, Maomao ZENG
Format:	Article
Language:	Chinese
Published:	The editorial department of Science and Technology of Food Industry 2024-08-01
Subjects:	konjac gum soy protein isolate myofibrillar protein gel properties salt concentration
Online Access:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023100237