Amino acids, polyols and soluble fibres as sugar replacers in bakery applications: Egg white proteins denaturation controlled by hydrogen bond density of solutions

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Abstract

In this paper we demonstrate that the denaturation behavior, i.e. Tden, of egg white proteins in sugar and sugar replacer solutions is explained by the volumetric density of hydrogen bonds in the solutions, i.e. nOH,eff. The validity of the presented approach is demonstrated using 18 solutions comprising single compounds as well as 7 ternary/quaternary mixtures. Different classes of plasticizers are used at various concentrations and at various ratio with proteins. Sweet amino acids such as L-proline and glycine are included as novel alternatives to polyols. The experimental data are modelled with the Flory-Huggins (FH) theory for biopolymer melting. For such purpose, solutions are treated as a single solvent, which is described by the effective volume fraction of the solvent Φw,eff (⁓nOH,eff). Overall, the FH model can well describe the denaturation behavior of egg white proteins in sugar and sugar replacer solutions up to 30% concentration. Deviations from the model become particularly evident at high sugar concentrations (i.e. 50%), which relate to conditions of phase separation in a protein-rich and sugar-rich domain. In such conditions, Φw,eff does not reflect the composition of the solvent around the proteins. An elevation in Tden is observed due to a reduction in hydrogen bond density in the protein-rich domain. The results indicate that phase separation is driven by both the concentration and the molar volume density of effective hydroxyl groups NOH,s/vs of the plasticizers or plasticizer mixtures. Finally, the proposed approach can predict key phase-transitions which result in protein network formation in pound cake baking.

Original languageEnglish
Article number106034
JournalFood Hydrocolloids
Volume108
DOIs
Publication statusPublished - Nov 2020

Keywords

  • Cake
  • Denaturation
  • Egg white
  • Hydrogen bonding
  • Sugars

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