用改性大豆蛋白增强蛋清蛋白的起泡性。

Using modified soy protein to enhance foaming of egg white protein.

机构信息

Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011-1061, USA.

出版信息

J Sci Food Agric. 2012 Aug 15;92(10):2091-7. doi: 10.1002/jsfa.5588. Epub 2012 Jan 23.

DOI:10.1002/jsfa.5588

PMID:22271648

Abstract

BACKGROUND

It is well known that the foaming properties of egg white protein are significantly reduced when a small amount of yolk is mixed in the white. To improve foaming properties of yolk-contaminated egg white protein, soy protein isolate (SPI) and egg proteins were modified to make basic proteins, and effects of these modified proteins on egg white foaming were evaluated in a model and an angel cake system.

RESULTS

SPI and egg yolk proteins were modified to have an isoelectric point of 10, and sonication was used to increase protein dispersibility after the ethyl esterification reaction. However, only the addition of sonicated and modified SPI (SMSPI) showed improvement of foaming in the 5% egg protein model system with 0.4% yolk addition. SMSPI was then used in making angel food cake to examine whether the cake performance reduction due to yolk contamination of the white would be restored by such alkaline protein. Cake performance was improved when cream of tartar was used together with SMSPI.

CONCLUSION

Basic soy protein can be made and used to improve egg white foaming properties and cake performance.

摘要

背景

众所周知，当少量蛋黄混入蛋白中时，蛋白的发泡性能会显著降低。为了提高蛋黄污染蛋白的发泡性能，对大豆分离蛋白（SPI）和蛋清蛋白进行改性，制成碱性蛋白，并在模型和天使蛋糕体系中评价这些改性蛋白对蛋清发泡的影响。

结果

SPI 和蛋黄蛋白被改性为等电点为 10，并且在酯化反应后使用超声处理来增加蛋白质的分散性。然而，只有添加超声处理和改性的 SPI（SMSPI）才能改善添加 0.4%蛋黄的 5%蛋清蛋白模型体系中的发泡。然后将 SMSPI 用于制作天使蛋糕，以检验碱性蛋白是否可以恢复因蛋黄污染蛋白白而导致的蛋糕性能下降。当与 SMSPI 一起使用酒石酸钾时，蛋糕性能得到了改善。