Storage induced conversion of ovalbumin into S-ovalbumin in eggs impacts the properties of pound cake and its batter

Deleu, Lomme J.; Wilderjans, Edith; Haesendonck, Ingrid Van; Courtin, Christophe M.; Brijs, Kristof; Delcour, Jan A.

doi:10.1016/j.foodhyd.2015.03.014

Cited by 34 publications

(36 citation statements)

References 30 publications

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“…After baking, little protein was extractable in media A, B, and C (5, 4, and 7% respectively; Fig. These results are in line with earlier observations (Deleu et al 2015) that hardly any protein is extractable from pound cake under nonreducing conditions. About 80% of the protein in cake could be extracted after reduction of the SS bonds with medium D (Fig.…”

Section: Resultssupporting

confidence: 90%

“…1). The thermal denaturation was shown to play an important role in these changes (Deleu et al 2015). 1).…”

Section: Resultsmentioning

confidence: 99%

“…This way, the conversion of ovalbumin to S-ovalbumin, which influences the protein network formation in pound cake (Deleu et al 2015), was restricted. Eggs were collected from Isa Brown hens within 4 h after being laid (see the 15 N-Enrichment of the Egg Proteins section) and were used for batter preparation on the same day.…”

Section: Methodsmentioning

confidence: 99%

“…Earlier research from our group showed that the formed protein network is crucial for texture and volume of pound cake (Wilderjans et al 2008(Wilderjans et al , 2010b(Wilderjans et al , 2010cDeleu et al 2015). The timing of denaturation and incorporation of ovalbumin determines the incorporation of other proteins, which impacts cake springiness and cohesiveness (Deleu et al 2015). The timing of denaturation and incorporation of ovalbumin determines the incorporation of other proteins, which impacts cake springiness and cohesiveness (Deleu et al 2015).…”

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confidence: 99%

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¹⁵N‐Labeling of Egg Proteins for Studying Protein Network Formation During Pound Cake Making

et al. 2017

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Cereal Chem. 94(3):485-490Proteins from wheat and egg are important for pound cake texture, but their exact role is insufficiently understood. A clear, analytical distinction between proteins from wheat flour, egg white, or egg yolk has been a main challenge. However, this can be addressed by using egg proteins carrying 15 N. Therefore, egg white and yolk protein were enriched in 15 N by mixing 15 N-labeled leucine into hen feed. Incorporation of egg and flour proteins in the protein network was monitored based on changes in their extractability during cake making. The relative contribution of different noncovalent and covalent bonds could be determined by using different extraction media. We for the first time distinguished between the contribution of egg white, egg yolk, and wheat protein in network formation during pound cake making. Our results show that during batter mixing hardly any intermolecular disulfide bonds are formed and that baking induces tremendous changes in protein extractability. A protein network based on both disulfide bonds and hydrophobic interactions is formed during baking. This covalent network includes almost all egg white protein and most of the yolk and wheat flour protein. The remaining protein fraction most probably lacks sulfhydryl groups and/or intramolecular disulfide bonds. † Corresponding

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Section: Resultssupporting

confidence: 90%

“…1). The thermal denaturation was shown to play an important role in these changes (Deleu et al 2015). 1).…”

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

mentioning

confidence: 99%

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¹⁵N‐Labeling of Egg Proteins for Studying Protein Network Formation During Pound Cake Making

et al. 2017

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“…The protein network in batter‐type cakes contributes to the springiness and cohesiveness of the crumb and the volume of pound cake (Deleu et al., ; Wilderjans, Pareyt, Goesaert, Brijs, & Delcour, ). However, in addition to gluten proteins, egg white and egg yolk proteins also participate in this mixed network (Lambrecht, Deleu, Rombouts, & Delcour, ).…”

Section: Technological Properties Of Gluten Proteinsmentioning

confidence: 99%

Wheat Seed Proteins: Factors Influencing Their Content, Composition, and Technological Properties, and Strategies to Reduce Adverse Reactions

Rustgi

Shewry

Brouns

et al. 2019

Comp Rev Food Sci Food Safe

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Wheat is the primary source of nutrition for many, especially those living in developing countries, and wheat proteins are among the most widely consumed dietary proteins in the world. However, concerns about disorders related to the consumption of wheat and/or wheat gluten proteins have increased sharply in the last 20 years. This review focuses on wheat gluten proteins and amylase trypsin inhibitors, which are considered to be responsible for eliciting most of the intestinal and extraintestinal symptoms experienced by susceptible individuals. Although several approaches have been proposed to reduce the exposure to gluten or immunogenic peptides resulting from its digestion, none have proven sufficiently effective for general use in coeliac‐safe diets. Potential approaches to manipulate the content, composition, and technological properties of wheat proteins are therefore discussed, as well as the effects of using gluten isolates in various food systems. Finally, some aspects of the use of gluten‐free commodities are discussed.

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Duck egg albumen: physicochemical and functional properties as affected by storage and processing

Quan

Benjakul

2019

J Food Sci Technol

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The demand for duck meat and eggs in Asian countries increases every year. Duck egg albumen has become an important ingredient in the food industry alongside its hen counterpart, because of its excellent nutritive and functional properties. The major proteins in duck albumen are ovalbumin, ovomucoid, ovomucin, conalbumin, and lysozyme. Comparing with hen albumen, lower contents of ovalbumin, conalbumin, lysozyme and ovoflavoprotein are found in duck albumen. Nevertheless, duck albumen shows better gelling and foaming properties than hen albumen. During storage, duck albumen gel properties are enhanced, while foam volume and foam stability are decreased. Moreover, the changes in quality indices of duck egg including the thinning of the albumen, an increase in albumen pH, loss of water and carbon dioxide occur as storage time is increased. Some processes such as alkaline treatment also cause the loss in nutritive value of egg albumen. In this review, the composition and functional properties of duck albumen and how they are affected by processing conditions are also addressed, in comparison with hen albumen. A better understanding of duck egg albumen would be beneficial so that the food processing industry can exploit the potential of this avian protein.

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Storage induced conversion of ovalbumin into S-ovalbumin in eggs impacts the properties of pound cake and its batter

Cited by 34 publications

References 30 publications

¹⁵N‐Labeling of Egg Proteins for Studying Protein Network Formation During Pound Cake Making

¹⁵N‐Labeling of Egg Proteins for Studying Protein Network Formation During Pound Cake Making

Wheat Seed Proteins: Factors Influencing Their Content, Composition, and Technological Properties, and Strategies to Reduce Adverse Reactions

Duck egg albumen: physicochemical and functional properties as affected by storage and processing

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Storage induced conversion of ovalbumin into S-ovalbumin in eggs impacts the properties of pound cake and its batter

Cited by 34 publications

References 30 publications

15N‐Labeling of Egg Proteins for Studying Protein Network Formation During Pound Cake Making

15N‐Labeling of Egg Proteins for Studying Protein Network Formation During Pound Cake Making

Wheat Seed Proteins: Factors Influencing Their Content, Composition, and Technological Properties, and Strategies to Reduce Adverse Reactions

Duck egg albumen: physicochemical and functional properties as affected by storage and processing

Contact Info

Product

Resources

About

¹⁵N‐Labeling of Egg Proteins for Studying Protein Network Formation During Pound Cake Making

¹⁵N‐Labeling of Egg Proteins for Studying Protein Network Formation During Pound Cake Making