Protein network formation during pound cake baking: The role of egg yolk and its fractions

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Protein network formation during pound cake baking: The role of egg yolk and its fractions

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作者：Lomme J. Deleu^a ; ^{lomme.deleu@kuleuven.be" class="auth_mail" title="E-mail the corresponding author} ; Sara Melis^a ; ^{sara.melis@kuleuven.be" class="auth_mail" title="E-mail the corresponding author} ; Edith Wilderjans^a ; ¹ ; Ingrid Van Haesendonck^b ; ^{ivanhaesendonck@puratos.com" class="auth_mail" title="E-mail the corresponding author} ; Kristof Brijs^a ; ^{kristof.brijs@kuleuven.be" class="auth_mail" title="E-mail the corresponding author} ; Jan A. Delcour^a ; ^{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

•: Egg yolk granules disintegrate during pound cake mixing.
•: Egg yolk plasma and granule proteins take part in the covalent protein network.
•: All egg and most flour proteins (except glutenins) are found in the aqueous phase.
•: Egg yolk proteins may form SH/SS exchange reactions with other ingredients.
•: Phosvitin is not incorporated in the covalent protein network in pound cake.

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