A complex of proteins and polysaccharide for meat product technologies has been elaborated. It comprises ?Maysol? soy protein isolate and ?Vitaeel? wheat cellulose of ?J. Rettenraaier & Sochne? GmbH. The characteristics of properties of ?Maysol? are connected with the substance of admixtures of polysaccharide nature as well as amino-acid make-up and protein denaturation level. We have examined properties of products of ?Vitacel? line -the source of cellulose as a potential ingredient in a make-up of protein and polysaccharide complex. Functional and technological properties, solubility, swelling ability of products of ?Vitacel? wheat cellulose and soy proteins have been generalized and researched. It was experimentally proved that the complex of proteins and cellulose sorbs spices aroma that are used in meat products recipes.
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