Abstract：The water holding capacity, oil binding capacity and gel properties of pea protein (PP) were investigated and compared with those of soybean protein isolate (SPI) with an emphasis on the effect of PP addition on the quality of emulsified sausage. It was demonstrated that the processing properties of PP were inferior to those of SPI, but had favorable effects on the quality of emulsified sausage when added at a concentration less than 4;. From the viewpoint of nutrition and product features, PP can used in meat products.
白一凡；王辉；杨震；贡慧. 豌豆蛋白加工特性及在乳化香肠中的应用[J]. 肉类研究, 2014, 28(12): 14-16.
BAI Yifan;WANG Hui;YANG Zhen;GONG Hui. Processing Characteristics of Pea Protein and Its Application in Emulsified Sausage. Meat Research, 2014, 28(12): 14-16.
2014, Vol. 28 
