Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, 3001 Heverlee, Belgium.
Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, 3001 Heverlee, Belgium.
Food Res Int. 2020 Nov;137:109551. doi: 10.1016/j.foodres.2020.109551. Epub 2020 Jul 17.
While it is well established that using exogenous lipids (ELs) such as monoacylglycerols and polyglycerolesters of fatty acids improves gas cell incorporation and stability in sponge cake batter (SCB) and allows producing sponge cakes (SCs) with very high volume, fine grained crumb and soft texture, their impact on starch gelatinization and protein polymerization remained unknown. Here, differential scanning calorimetry and size-exclusion high performance liquid chromatography were performed on SC(B) samples prepared with or without ELs. Starch gelatinization and protein denaturation and polymerization started at temperatures exceeding 67 °C and mostly occurred up to a temperature of 96 °C. During further isothermal treatment at 96 °C the rigidity of the cake matrix (for which temperature-controlled time domain H NMR T relaxation times are a predictor) further increased mainly because of protein polymerization. While the temperature range of starch crystal melting was not affected by the use of ELs, protein polymerized more intensively in an 88 to 94 °C temperature range when SCB contained ELs. The more intense protein polymerization and the high water binding capacity of ELs presumably made the cake matrix more rigid at that point in time. The present results allow concluding that ELs not only impact air-liquid interface stability but also cake structure setting. Hence, both aspects most likely contribute to the superior quality of SCs containing ELs.
虽然已经确定使用外源性脂质（ELs），如单脂和脂肪酸的聚甘油酯，可提高海绵蛋糕面糊（SCB）中气室的包埋和稳定性，并允许生产具有非常高体积、细腻质地和柔软质地的海绵蛋糕（SCs），但它们对淀粉糊化和蛋白质聚合的影响尚不清楚。在这里，对添加或不添加 ELs 的 SC(B)样品进行了差示扫描量热法和尺寸排阻高效液相色谱分析。淀粉糊化和蛋白质变性以及聚合在超过 67°C 的温度下开始，主要发生在 96°C 的温度下。在 96°C 的进一步等温处理过程中，蛋糕基质的刚性（温度控制时域 H NMR T 弛豫时间是其预测指标）主要由于蛋白质聚合而进一步增加。虽然使用 ELs 不影响淀粉晶体熔化的温度范围，但当 SCB 含有 ELs 时，蛋白质在 88 至 94°C 的温度范围内更强烈地聚合。更强烈的蛋白质聚合和 ELs 的高保水能力可能使蛋糕基质在那个时间点更坚硬。目前的结果表明，ELs 不仅影响气液界面稳定性，而且影响蛋糕结构的形成。因此，这两个方面都可能有助于提高含有 ELs 的 SCs 的质量。
