Hydrophobically modified pea proteins: Synthesis, characterization and evaluation as emulsifiers in eggless cake

Abstract

Pea (Pisum sativum, L.) proteins (PP) were hydrophobically modified by N-substitutions with succinic anhydride (SA), n-octenyl succinic anhydride (OSA) and dodecenyl succinic anhydride (DDSA) to synthesize PP-SA, PP-OSA and PP-DDSA, respectively. The modification significantly changed the secondary structure, along with improvement in solubility, foaming capacity and stability, emulsion stability, and water holding capacity. The derivatives were hence evaluated as additives in eggless cake formulation. Among the derivatives studied, PP-SA gave best quality fresh cakes in terms of rise, cell count, bulk density, colour and texture, followed by PP-OSA. The additives led to better quality of cakes with respect to rise and firmness in the following order: PP-SÃ soy protein concentrate ∼ whey protein concentrate ∼ PP-soy lecithin blend > PP. PP-soy lecithin and PP-SA containing cakes were closest to egg containing cakes in this study. Thus PP derivatives can be utilized in substituting conventional proteins, emulsifiers and in developing simpler food formulations.