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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發表在:	Foods
Main Authors:	Lingli Zhong, Xiangrui Guo, Huizhen Xue, Yan Qiao, Dongmei Mao, Xianfeng Ye, Zhongli Cui, Zhoukun Li, Gang Hu, Yan Huang
格式:	Article
語言:	英语
出版:	MDPI AG 2023-06-01
主題:	emulsified sausage emulsion mannoprotein MP112 nutritional composition
在線閱讀:	https://www.mdpi.com/2304-8158/12/13/2486