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

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 degrees 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.

Automated summary

The study aimed to use barley beta-glucan to modify wheat protein as a partial fat replacer in microwave cakes, resulting in an increase in emulsifying activity and stability. Glycosylated wheat protein showed potential as a fat replacer, able to replace 50% of added oil in microwave cakes without significant effects on volume and texture.