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Response Surface Methodology for Analysis of Protein Interactions in Angel Food Cakes
Author(s) -
JOHNSON TEIKO M.,
ZABIK MARY E.
Publication year - 1981
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1981.tb03028.x
Subject(s) - food science , chemistry , food protein , response surface methodology , chromatography
The effects of variation in levels of various albumen proteins on foaming properties of protein solutions and angel food cake parameters were analyzed by response surface methodology (RSM). A mixture experimental design was used to determine the protein treatment level combinations. Foaming index was positively affected by ovomucin, and interaction of ovomucin with globulins. Interactions of ovomucin with ovalbumin, lysozyme, ovomucoid, and conalbumin had a negative effect on foaminess. Positive effects on cake volume were observed fur ovomucin, lysozyme, and ovalbumin. Interactions of ovomucin with ovalbumin, globulins, and ovomucoid, as well as lysozyme with globulins, ovomucoid, conalbumin, and ovalbumin reduced cake volume. An angel food cake optimized for foaming and volume can be prepared with ovomucin, lysozyme, and globulin levels ranging from 0.2–1.0%, 0.0–1.8%, and 12.2–14.8%, respectively.