Egg Albumen Proteins Interactions in an Angel Food Cake System

Abstract

ABSTRACT The foaming properties of six albumen proteins were tested singly and in combinations in an angel food cake system. Physicochemical characteristics and foamability of the protein solutions and volume of cakes were determined. Solutions containing only globulins had good foaming properties and produced a large cake with excellent texture. Solutions of ovalbumin incorporated air after a long whip time and produced a large, coarse textured cake. Ovomucin, lysozyme, ovomucoid, and conalbumin had little or no foaming capacity. Association of ovomucin with globulins favored foam formation; however, cake volume was drastically reduced. Lysozyme, by complexing with ovomucin, depressed foaminess of the protein solutions but considerably larger cakes were produced. Lack of heat coagulative properties of the protein film was primarily responsible for low cake volumes.