Effect of sunflower protein meal and electrostatic complexes of sunflower meal-pectin on the cake crumb structure and color.

Sunflower protein meal could be an alternative and sustainable plant-based protein source, with the potential to add value and replace egg (E) in cakes due to its surface-active properties, however, contains chlorogenic acid and its oxidation leads to greening. Additionally, the electrostatic complexes prepared from the mixture of proteins and polysaccharides can be an important tool to improve the technological properties compared to them are used individually. The aim of this study was the replacement of E in cakes by sunflower protein meal dispersion (SPMD) or electrostatic complexes of sunflower protein meal-pectin (ECSPM-P), evaluating their effects on the cake batter and fresh and aged baked product.

Effect of pH and interaction between egg white protein and hydroxypropymethylcellulose in bulk aqueous medium on foaming properties.

Egg white protein (EW) is used as surface-active ingredient in aerated food and hydroxypropylmethylcellulose (HPMC) is a polysaccharide that behaves as a surfactant. This study aimed at investigating the effects of process parameters biopolymer concentration (2.0-5.

Influence of protein-pectin electrostatic interaction on the foam stability mechanism.

This study aimed at evaluating the effect of three independent variables: biopolymer concentration (egg white proteins and pectin) (2.0-4.0%, w/w); protein:pectin ratio (15:1-55:1); and temperature (70-80 °C), at pH 3.