EFFECT OF EGG REPLACERS ON STRUCTURAL PROPERTIES OF STARCHES AND GLUTENS IN EGGLESS CAKES

Abstract

Two groups of new recipes for eggless cakes were developed with pea and soybean protein isolate as the main replacers. The structural properties of starches and glutens in cakes were studied in this project. It turned out that the variations in the starches were not very obvious for cakes with different recipes but the presence of lecithin appeared to assist in forming new cross-linking architectures with ester bonds. In all, more similarities to the control group were observed in the eggless cakes with PPI+1%SL and PPI+0.1%XN+1%SL with respect to the structures of starches. On the other hand, the recipe of SPI+1%MDG was found to mimic most of the structural properties of the glutens in traditional cake, including the size distribution of gliadin aggregates (dominant at 100-200 nm), the secondary structures of glutenin and the networking of glutenin. The close relationship between the conformational attributes was also confirmed by PCA.