Lin Muyang, Tay Siang Hong, Yang Hongshun, Yang Bao, Li Hongliang
Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, Singapore 117543, Republic of Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China.
Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, Singapore 117543, Republic of Singapore.
Food Chem. 2017 Aug 15;229:663-673. doi: 10.1016/j.foodchem.2017.02.132. Epub 2017 Feb 28.
To evaluate the feasibility of substituting eggs in yellow cake by a mixture of soybean proteins, plant polysaccharides, and emulsifiers, the batter properties, including specific gravity and viscosity; cake properties, including specific volume, texture, colour, moisture, microstructures, and structural properties of starch and glutens of the replaced cake and traditional cake containing egg, were evaluated. Replacing eggs with a soy protein isolate and 1% mono-, di-glycerides yielded a similar specific volume, specific gravity, firmness and moisture content (1.92 vs. 2.08cm/g, 0.95 vs. 1.03, 319.8 vs. 376.1g, and 28.03% vs. 29.01%, respectively) compared with the traditional cakes baked with eggs. Structurally, this formulation comprised dominant gliadin aggregates in the size range of 100-200nm and glutenin networking structures containing fewer but larger porosities. The results suggest that a mixture of soybean proteins and emulsifier is a promising substitute for eggs in cakes.
为评估用大豆蛋白、植物多糖和乳化剂混合物替代黄蛋糕中鸡蛋的可行性，对面糊特性（包括比重和粘度）以及蛋糕特性（包括比容、质地、颜色、水分、微观结构以及被替代蛋糕和传统含鸡蛋蛋糕中淀粉和谷蛋白的结构特性）进行了评估。用大豆分离蛋白和1%的单，双甘油酯替代鸡蛋后，与用鸡蛋烘焙的传统蛋糕相比，其比容、比重、硬度和水分含量相似（分别为1.92对2.08cm/g、0.95对1.03、319.8对376.1g和28.03%对29.01%）。在结构上，这种配方包含大小在100 - 200nm范围内占主导的麦醇溶蛋白聚集体和含有较少但较大孔隙的麦谷蛋白网络结构。结果表明，大豆蛋白和乳化剂的混合物有望替代蛋糕中的鸡蛋。
