食品工业科技2025，Vol.46Issue(15)：95-102,8.DOI:10.13386/j.issn1002-0306.2024070316
酪蛋白酸钠-β-环糊精-羟丙基甲基纤维素三元复合物作为鸡蛋替代品在蛋糕中的应用
Application of Sodium Caseinate-β-Cyclodextrin-HPMC Ternary Complex as Egg Replacers in Cakes
王莹 1林丽军 1雍晓雅 1满涛 2熊晓辉 1姚丽丽1
作者信息
- 1. 南京工业大学食品与轻工学院,江苏南京 211816
- 2. 南京工业大学食品与轻工学院,江苏南京 211816||蒙牛上海迈胜健康技术有限公司,上海 201208
- 折叠
摘要
Abstract
The study aimed to address the lack of foam stability in sodium caseinate(SCN)and explore the feasibility of using SCN-based complexes as natural,healthy,and cost-effective egg-alternative ingredients to meet consumers'growing demand for healthier food options.In this study,the foaming property test method was used to evaluate the foam capacity and foam stability of SCN-based complexes and SCN-based complexes were applied to angel cake to investigate their effects on cake batter(density,viscosity,and microstructure)and cake(specific volume,TPA parameters,appearance morphology,and sensory attributes).The results showed that the optimal ratio of SCN-based complexes was 2％ sodium caseinate,0.2％β-cyclodextrin,0.1％ hydroxypropyl methylcellulose in the pH6～8 range,which resulted in 639.87％ foam capacity and 98.74％ foam stability,and the SCN-based complexes could replace 95％ of the egg white proteins in the angel food cake formulation and had a significant effect on the density,viscosity and microstructure of the cake batter.The cakes showed good performance in terms of specific volume,TPA parameters,appearance morphology and sensory attributes.The present study significantly improved the foam capacity and foam stability of sodium caseinate,which provided a scientific basis for new strategies for egg replacers in baked goods.关键词
酪蛋白酸钠/β-环糊精/鸡蛋替代品/发泡性能/天使蛋糕Key words
sodium caseinate/β-cyclodextrin/egg replacers/foaming performance/angel cake分类
轻工纺织引用本文复制引用
王莹,林丽军,雍晓雅,满涛,熊晓辉,姚丽丽..酪蛋白酸钠-β-环糊精-羟丙基甲基纤维素三元复合物作为鸡蛋替代品在蛋糕中的应用[J].食品工业科技,2025,46(15):95-102,8.
