Conformational changes of polymers in model batter systems

Abstract

Cake batters – made of flour, egg, sugar and fat – are complex systems. Ingredients interactions and their impact on protein secondary structure and starch conformational structures were studied in model batter systems using Attenuated Total Reflectance Fourier Transform Infrared (ATR-FTIR) spectroscopy. The results showed the possibility of using the pregelatinized starch without affecting protein conformation. The estimation of protein secondary structure highlighted the prevalence of α-helical structures in the model batter system, while β-sheets are predominant in flour systems as known in dough systems. The protein conformation in batter system is related to fat–protein interactions and could explain fat functionality in the final product. Starch crystallinity increased when each ingredient – except for pregelatinized starches – was added to the flour. Changes in starch conformation could be related to the redistribution of water between the batter ingredients. The overall results highlighted the importance of ingredients on the structural conformation of the batter polymers – starch and proteins – which could be the key factor to understand the functional properties of the batter.