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Enzymatic deamidation soy protein isolate stabilized high internal phase emulsion as a new fat substitute in meat patties.

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第一作者： Ziyuan,Li

第一单位： Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, The College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China.

作者： Ziyuan,Li ^[1] ; Kangning,Wang ^[1] ; Mengyao,Li ^[1] ; Yiyang,Jia ^[1] ; Jiayi,Hou ^[1] ; Fuping,Lu ^[2] ; Yihan,Liu ^[3]

作者单位： Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, The College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China. ^[1] Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, The College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China. Electronic address: lfp@tust.edu.cn. ^[2] Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, The College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China. Electronic address: lyh@tust.edu.cn. ^[3]

关键词 Fat substitute High internal phase emulsions Protein-glutaminase Soy protein isolate