title: Replacement of eggs with soybean protein isolates and polysaccharides to prepare yellow cakes suitable for vegetarians.
abstract: 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. 2.08cm3/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.
authors.affiliation: 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.
authors.forename: Muyang
authors.initials: M
authors.lastname: Lin
authors.affiliation: Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, Singapore 117543, Republic of Singapore.
authors.forename: Siang Hong
authors.initials: SH
authors.lastname: Tay
authors.affiliation: 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. Electronic address: chmynghs@nus.edu.sg.
authors.forename: Hongshun
authors.initials: H
authors.lastname: Yang
authors.affiliation: Key Laboratory of Plant Resources Conservation and Sustainable Utilization, Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, Guangdong 510650, PR China.
authors.forename: Bao
authors.initials: B
authors.lastname: Yang
authors.affiliation: Guangzhou Welbon Biological Technology Co., Ltd, Guangzhou, Guangdong 510663, PR China.
authors.forename: Hongliang
authors.initials: H
authors.lastname: Li
mesh_terms: D004531:Eggs / Q000032:analysis*; D018625:Microscopy, Atomic Force / Q000379:methods*; D011134:Polysaccharides / Q000737:chemistry*; D030262:Soybean Proteins / Q000737:chemistry*; D017550:Spectroscopy, Fourier Transform Infrared / Q000379:methods*; D013213:Starch; D000066988:Vegetarians
chemical_list: D011134:Polysaccharides; D030262:Soybean Proteins; D013213:Starch
keywords: Atomic force microscopy (AFM); Batter; Eggless cake; Emulsifier; Fourier transform infrared spectroscopy (FTIR); Ingredient substitution; Soybean protein isolate; Starch