Protein network formation during pound cake baking: The role of egg yolk and its fractions
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- 作者：Lomme J. Deleua ; lomme.deleu@kuleuven.be" class="auth_mail" title="E-mail the corresponding author ; Sara Melisa ; sara.melis@kuleuven.be" class="auth_mail" title="E-mail the corresponding author ; Edith Wilderjansa ; 1 ; Ingrid Van Haesendonckb ; ivanhaesendonck@puratos.com" class="auth_mail" title="E-mail the corresponding author ; Kristof Brijsa ; kristof.brijs@kuleuven.be" class="auth_mail" title="E-mail the corresponding author ; Jan A. Delcoura ; jan.delcour@kuleuven.be" class="auth_mail" title="E-mail the corresponding author
- 关键词：Mixed protein network ; Egg yolk granule ; Egg yolk plasma ; Disintegration ; Batter liquor ; Pound cake
- 刊名：Food Hydrocolloids
- 出版年：2017
- 出版时间：February 2017
- 年：2017
- 卷：63
- 期：Complete
- 页码：226-232
- 全文大小：825 K
文摘
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Egg yolk granules disintegrate during pound cake mixing.
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Egg yolk plasma and granule proteins take part in the covalent protein network.
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All egg and most flour proteins (except glutenins) are found in the aqueous phase.
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Egg yolk proteins may form SH/SS exchange reactions with other ingredients.
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Phosvitin is not incorporated in the covalent protein network in pound cake.