1.Addition of WPI in the high-fat emulsion-type sausage increased gumminess significantly than in the low-fat emulsion-type sausage (P05).
在高脂肠中添加乳清分离蛋白比在低脂肠中添加时胶粘性增加明显（P0.05）。
2.The gross rubber has a high plasticity and fluidity and gumminess of composition is increased.
其具有较高的塑性及流动性并使胶料粘性增加。