Foams Prepared from Whey Protein Isolate and Egg White Protein: 2. Changes Associated with Angel Food Cake Functionality

• Published in: Journal of food science 2009-06, Vol.74 (5), p.E269-E277
• Main Authors: Berry, Tristan K, Yang, Xin, Foegeding, E. Allen
• Format: Article
• Language: English
• Subjects: angel food cake; Baked goods; baking; baking quality; Biological and medical sciences; cakes; Chemistry, Physical - methods; Effects; egg; egg albumen; Egg and egg product industries; egg proteins; Egg Proteins - chemistry; Egg Proteins, Dietary; Elasticity - physiology; foam; foams; Food industries; Food science; functional properties; Fundamental and applied biological sciences. Psychology; Hot Temperature; microstructure; Milk and cheese industries. Ice creams; Milk Proteins - chemistry; physical properties; Protein Binding - physiology; protein functionality; protein isolates; Rheology - methods; sucrose; Sucrose - pharmacology; Surface Tension; Temperature; Viscosity; whey protein; whey protein isolate; Whey Proteins
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1750-3841.2009.01178.x

The effects of sucrose on the physical properties and thermal stability of foams prepared from 10% (w/v) protein solutions of whey protein isolate (WPI), egg white protein (EWP), and their combinations (WPI/EWP) were investigated in wet foams and angel food cakes. Incorporation of 12.8 (w/v) sucrose increased EWP foam stability (drainage 1/2 life) but had little effect on the stability of WPI and WPI/EWP foams. Increased stability was not due to viscosity alone. Sucrose increased interfacial elasticity (E ') of EWP and decreased E' of WPI and WPI/EWP combinations, suggesting that altered interfacial properties increased stability in EWP foams. Although 25% WPI/75% EWP cakes had similar volumes as EWP cakes, cakes containing WPI had larger air cells. Changes during heating showed that EWP foams had network formation starting at 45 °C, which was not observed in WPI and WPI/EWP foams. Moreover, in batters, which are foams with additional sugar and flour, a stable foam network was observed from 25 to 85 °C for batters made from EWP foams. Batters containing WPI or WPI/EWP mixtures showed signs of destabilization starting at 25 °C. These results show that sucrose greatly improved the stability of wet EWP foams and that EWP foams form network structures that remain stable during heating. In contrast, sucrose had minimal effects on stability of WPI and WPI/EWP wet foams, and batters containing these foams showed destabilization prior to heating. Therefore, destabilization processes occurring in the wet foams and during baking account for differences in angel food cake quality.