Use of glycosylated wheat protein in emulsions and its application as a fat replacer in microwave cakes

Abstract

This study aimed to modify wheat protein (WP) with barley beta-glucan (BBG) as a partial fat replacer for microwave cakes. BBG was used for glycosylation modification of WP at 70 °C, and the modified product, glycosylated wheat protein (GWP), was analyzed. Result showed that glycosylation reduced the surface hydrophobicity of WP from 3787.8 to 2179.4 at pH 7.4, which led to a 24.05% increase in emulsifying activity and a 51.66% increase in emulsifying stability. The result of LSCM indicated that GWP acted on the water-oil interface. Furthermore, its increase in emulsification and hydrophobicity makes it a potential fat replacer in microwave cakes. When the level of replacement reached 50%, GWP incorporation had no significant influence on the specific volume, the baking loss and the texture test results; however, it changed cake color. The present study's findings indicate that GWP could replace 50% of the added oil in microwave cakes.