Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, 3001 Heverlee, Belgium.
Puratos NV, Industrialaan 25, 1702 Groot-Bijgaarden, Belgium.
Food Res Int. 2021 Feb;140:110007. doi: 10.1016/j.foodres.2020.110007. Epub 2020 Dec 15.
The impact of free wheat flour lipids on air-liquid interface stability during sponge cake making was investigated. Therefore, the molecular population at the air-liquid interface in batters prepared with flour of which part of the lipids had been either relocated or removed prior to batter preparation was determined. Surface-active molecules were isolated from batter using a foam separation protocol. Diluted batter was whipped and the resulting foam was used as model system for the air-liquid interface in sponge cake batter. Relocating flour lipids prior to batter making enabled them to adsorb at the air-liquid interface in the foam. This limited the degree of protein adsorption at the air-liquid interface, but it did not impact the composition of the adsorbed protein population. Removing flour lipids prior to batter making resulted in foam containing relatively higher levels of lipids mainly originating from egg yolk. Prior removal of flour lipids impacted neither foam protein content nor foam protein composition. The resultant molecular population improved air-liquid interface stability in sponge cake batter. Thus, free wheat flour lipids and wheat flour lipids set free by solvent treatment decrease air-liquid interface stability in sponge cake batter mainly because they limit protein adsorption and, as such, interfere with the protein-dominated interface.
研究了游离小麦粉脂质对面糊在气-液界面形成过程中的稳定性的影响。因此，在制备面糊前将部分脂质重新定位或去除的面粉所制备的面糊中，测定气-液界面处的分子群体。采用泡沫分离法从面糊中分离出表面活性分子。将稀释后的面糊搅打成泡沫，将得到的泡沫用作海绵蛋糕面糊中气-液界面的模型系统。在制备面糊前重新定位面粉脂质，使其能够在泡沫中吸附在气-液界面上。这限制了蛋白质在气-液界面上的吸附程度，但不影响吸附蛋白质群体的组成。在制备面糊前去除面粉脂质，导致泡沫中含有相对较高水平的脂质，主要来源于蛋黄。在制备面糊前去除面粉脂质既不影响泡沫中的蛋白质含量，也不影响泡沫中的蛋白质组成。得到的分子群体改善了海绵蛋糕面糊的气-液界面稳定性。因此，游离小麦粉脂质和溶剂处理释放的小麦粉脂质降低了海绵蛋糕面糊的气-液界面稳定性，主要是因为它们限制了蛋白质的吸附，从而干扰了以蛋白质为主的界面。
