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Using modified soy protein to enhance foaming of egg white protein
Guang Wang1, Molly Troendle, Cheryll A Reitmeier
1Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011-1061, USA.
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.
Conclusion:
Basic soy protein can be made and used to improve egg white foaming properties and cake performance.
