Substitution of sucrose by erythritol in angel cake: Effect on protein foaming, baking performance and digestion properties

作者：Zhaohui Yan, Jingbo Liu, Sijia Cao, Zhi Wei Wang, Chenman Li, Jianqi Ren, Renzhao Zhang, Min Zhang, Xuanting Liu · 发表于：International Journal of Biological Macromolecules · 年份：2023 · DOI：10.1016/j.ijbiomac.2023.126759 · 被引用次数：26 · 研究领域：Proteins in Food Systems、Food composition and properties、Microencapsulation and Drying Processes

Sugars played an important role in the processing of products such as cakes, however, their high-calorie character often posed a health risk to consumers. Therefore, this paper aimed to better investigate the effect of sugar substitutes on the improvement of egg white foaming properties and angle cake digestibility characteristics. It was demonstrated that the addition of erythritol improved the surface properties of egg whites, thus enhancing their foaming properties. Particularly, when the erythritol substitution was 50 %, the sugar-egg white complex structure unfolded and had the best foaming capacity. On this basis, the baking performance of angel cakes with sucrose replaced by erythritol was analyzed. When the erythritol substitution was lower than 50 %, the specific volume and the baking loss rate of the cakes were basically unchanged, and the texture and sensory taste of the cakes were all excellent. Finally, the gastrointestinal digestive kinetic analysis suggested that erythritol substitution for sucrose was beneficial for reducing blood glucose levels in vivo . Furthermore, for the MgCl 2 -based samples, both the degree of protein destruction after digestion was weakened and the glucose-lowering effect was better exerted. Overall, this study provided a new theoretical basis for the low-calorie sugar-substituted health food products development in the future.