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<p>The potential of soy protein isolate (SPI) and maltodextrin (MD) conjugates for the development of plant-based chiffon cakes with desirable properties was investigated by optimizing the SPI-MD conjugation process through wet heat treatment. The SPI:MD ratio was fixed at 2:1, and the heating time was varied (0, 60, and 180&#xa0;min). Key functional properties (degree of grafting, zeta potential, protein solubility, and foaming properties) were analyzed. Heating for 60&#xa0;min with a 2:1 SPI:MD ratio (C60) provided the most favorable outcomes, including higher protein solubility, optimal zeta potential, and improved foaming capacity, leading to better cake texture and stability. The C60 sample is a potentially viable egg substitute for plant-based chiffon cakes, offering a promising approach for developing vegetarian bakery products of similar quality as their animal-based counterparts. Further research is required to refine this conjugation method and explore its broader applications in plant-based food development.</p>

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Development of plant-based chiffon cakes using soy protein isolate and maltodextrin conjugates: effects of wet heat treatment

  • 期刊论文

  • 发表日期：

    2025年2月25日

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  • Sophorlkun Yim,
  • Hyun Woo Choi,
  • Jungwoo Hahn

摘要

The potential of soy protein isolate (SPI) and maltodextrin (MD) conjugates for the development of plant-based chiffon cakes with desirable properties was investigated by optimizing the SPI-MD conjugation process through wet heat treatment. The SPI:MD ratio was fixed at 2:1, and the heating time was varied (0, 60, and 180 min). Key functional properties (degree of grafting, zeta potential, protein solubility, and foaming properties) were analyzed. Heating for 60 min with a 2:1 SPI:MD ratio (C60) provided the most favorable outcomes, including higher protein solubility, optimal zeta potential, and improved foaming capacity, leading to better cake texture and stability. The C60 sample is a potentially viable egg substitute for plant-based chiffon cakes, offering a promising approach for developing vegetarian bakery products of similar quality as their animal-based counterparts. Further research is required to refine this conjugation method and explore its broader applications in plant-based food development.