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2017年05月02日

【期刊论文】采用豌豆蛋白研发一种适合蛋奶素食主义者使用的无蛋蛋糕

杨宏顺, Muyang Lin , Siang Hong Tay , Hongshun Yang, *, Bao Yang , Hongliang Li

Food Hydrocolloids,2017,69(-):440-449

2017年10月03日

摘要

Cakes are important confectionery and are enjoyed socially within groups. Eggs are important components of cakes, providing emulsification, flavour, colour, and many other properties. However, because of various health concerns and religious beliefs, some consumers cannot enjoy traditional cakes made with eggs. In the current study, isolated pea protein (PPI), xanthan gum (XN), and emulsifier mixtures were investigated to prepare eggless cakes and their roles were determined. The physicochemical properties of the batter and final cake products, the microstructure of the final cakes, and structural properties of starches and glutens at the meso-scale were characterised. The eggless cake recipe containing PPI, 0.1% XN and 1% soy lecithin (SL) was found to be close to the control traditional cakes in terms of specific gravity (1.01 vs. 1.03), crumb colour (a* at 0.09 vs. 0.04), and crumb pore properties (average pore area both 0.20 mm2). Cakes with formulation R4 were most similar to the control cakes with respect to the 1047/1022 relative intensity of the IR spectra of starches (both 0.55) and the nanostructures of glutenins. Therefore, formulation PPIþ0.1% XNþ 1% SL was considered as a potential candidate recipe for substituting eggs in cakes.

关键词: 蛋糕, 豌豆蛋白, 黄原胶, 乳化剂, 傅里叶变换红外光谱, 原子力显微镜;Cake, Pea protein, Xanthan gum, Emulsifier, Fourier transform infrared spectroscopy (FTIR) Atomic force microscopy (AFM)

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2017年05月02日

【期刊论文】大豆分离蛋白和多糖替代鸡蛋,制作适合素食主义者的金黄蛋糕

杨宏顺, Lin M, Tay SH, Yang H*, Yang B, Li H.

Food Chemistry,2017,229(-):663-673

2017年09月27日

摘要

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. 2.08 cm3/g, 0.95 vs. 1.03, 319.8 vs. 376.1 g, 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 100–200 nm 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.

关键词: 无蛋蛋糕, 大豆分离蛋白;乳化剂;面糊;傅里叶变换红外光谱;原子力显微镜;原料替换;淀粉;eggless cakes; soybean protein isolate; emulsifier; batter; Fourier transform infrared spectroscopy (FTIR); atomic force microscopy (AFM); Ingredient substitution; starch

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