title: Using modified soy protein to enhance foaming of egg white protein.
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.
  
  
  CONCLUSIONS
  Basic soy protein can be made and used to improve egg white foaming properties and cake performance.
authors.affiliation: Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011-1061, USA.
authors.forename: Guang
authors.initials: G
authors.lastname: Wang
authors.forename: Molly
authors.initials: M
authors.lastname: Troendle
authors.forename: Cheryll A
authors.initials: CA
authors.lastname: Reitmeier
authors.forename: Tong
authors.initials: T
authors.lastname: Wang
mesh_terms: D004044:Dietary Proteins; D004527:Egg Proteins / Q000737:chemistry*; D004529:Egg White / Q000737:chemistry*; D004530:Egg Yolk / Q000737:chemistry*; D004951:Esterification; D005504:Food Analysis; D005511:Food Handling; D005524:Food Technology; D006801:Humans; D007526:Isoelectric Point; D013010:Sonication; D030262:Soybean Proteins / Q000737:chemistry*
chemical_list: D004044:Dietary Proteins; D004527:Egg Proteins; D030262:Soybean Proteins