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

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% <i>w</i>/<...

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Bibliographic Details
Main Authors: Pascal Moll, Hanna Salminen, Lucie Stadtmueller, Christophe Schmitt, Jochen Weiss
Format: Article
Language:English
Published: MDPI AG 2022-12-01
Series:Foods
Subjects:
biopolymer blend
pea protein
sugar beet pectin
laccase
methylcellulose
binder
Online Access:https://www.mdpi.com/2304-8158/12/1/85

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