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- Brijs, Kristof, et al. Show all 5 Authors
- Cereal chemistry 2017 v.94 no.3 pp. 485-490
- baking; batters; cakemaking; disulfide bonds; egg albumen; egg yolk; eggs; hydrophobic bonding; leucine; mixing; nitrogen; pound cakes; stable isotopes; sulfhydryl groups; texture; wheat; wheat flour; wheat protein
- ... Proteins from wheat and egg are important for pound cake texture, but their exact role is insufficiently understood. A clear, analytical distinction between proteins from wheat flour, egg white, or egg yolk has been a main challenge. However, this can be addressed by using egg proteins carrying ¹⁵N. Therefore, egg white and yolk protein were enriched in ¹⁵N by mixing ¹⁵N-labeled leucine into hen f ...