Development of plant-based chiffon cakes using soy protein isolate and maltodextrin conjugates: effects of wet heat treatment

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2025-02-25 DOI:10.1007/s10068-025-01839-6

Sophorlkun Yim, Hyun Woo Choi, Jungwoo Hahn

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Abstract

The potential of soy protein isolate (SPI) and maltodextrin (MD) conjugates for the development of plant-based chiffon cakes with desirable properties was investigated by optimizing the SPI-MD conjugation process through wet heat treatment. The SPI:MD ratio was fixed at 2:1, and the heating time was varied (0, 60, and 180 min). Key functional properties (degree of grafting, zeta potential, protein solubility, and foaming properties) were analyzed. Heating for 60 min with a 2:1 SPI:MD ratio (C60) provided the most favorable outcomes, including higher protein solubility, optimal zeta potential, and improved foaming capacity, leading to better cake texture and stability. The C60 sample is a potentially viable egg substitute for plant-based chiffon cakes, offering a promising approach for developing vegetarian bakery products of similar quality as their animal-based counterparts. Further research is required to refine this conjugation method and explore its broader applications in plant-based food development.

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用大豆分离蛋白和麦芽糊精偶联物制备植物性雪纺蛋糕：湿热处理的效果

通过对大豆分离蛋白（SPI）和麦芽糖糊精（MD）偶联物的湿热处理工艺优化，研究了它们在开发具有理想性能的植物雪纺蛋糕中的潜力。SPI:MD比例固定为2:1，加热时间（0,60,180 min）不同。分析了关键功能性能（接枝度、zeta电位、蛋白质溶解度和发泡性能）。以2:1的SPI:MD比（C60）加热60分钟获得了最有利的结果，包括更高的蛋白质溶解度，最佳的zeta电位，改善的发泡能力，从而获得更好的蛋糕质地和稳定性。C60样品是一种潜在可行的鸡蛋替代品，可以替代植物基雪纺蛋糕，为开发与动物基蛋糕质量相似的素食烘焙产品提供了一种有前途的方法。需要进一步的研究来完善这种缀合方法，并探索其在植物性食品开发中的更广泛应用。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.