| 摘要 |
A process for producing a novel physical form of gluten that can be utilized as a self-binder for meat-like products, thereby excluding the need of, for example, egg albumen. The novel physical form contains an inert material bound within its matrix and is characterized by its net-like fibrous structure, which fibres preferably have a diameter of less than 2 mm and a viscosity of at least 50.000 cps. …<??>The novel physical form of gluten is obtained by agitating vital wheat gluten with a reducing agent at a temperature below 70 DEG C and incorporating during said agitation the solid inert material having a particle size below 5 cm diameter. A preferred type of said inert material is textured vegetable protein. …<??>The product obtained according to the invention can be successfully utilized in meat industry, enhancing the binding properties of the meat and improving its texture as an extender. |
