2009•Meat IndustryRequires access
Functional properties of soy proteins and application in meat products
Chen Ta
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Abstract
Functional properties such as solubility,water sorption,water-holding capacity,emulsification,gelation and viscosity of soy proteins used in meat production were briefly analyzed,and application of soy flour and soy grits,soy protein concentrates(SPC),isolated soy protein(ISP) and textured soy protein(TSP) in meat processing was expounded respectively.