スポンジケーキの調製における卵泡沫構成タンパク質におよぼすバター添加温度の影響

概要

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The effect of the temperature of butter on the characteristics of proteins derived from egg foam were studied by using SDS-polyacrylamide gel electrophoresis(SDS-PAGE).Three kinds of foam of egg yolk(40 g of egg yolk and 52.8 g of distilled water), of egg white(60 g of egg white and 20.4 g of distilled water), and of egg-yolk and -white mixtures(40 g of egg yolk and 60 g of egg white)were prepared.Each sample contained 15 g of butter, the temperature of the added butter being 40 or 98℃.After each foam had been centrifuged, the coagulum was obtained from the upper or lower layer.SDS-PAGE results showed that each coagulum contained high-molecular-weight proteins linked by disulfied bridges.When butter was added at 98℃, the foam from the yolk and egg mixture contained large amounts of low-density lipoprotein(LDL)and high-density lipoprotein(HDL)from the egg yolk with a very good emulsifying property, and also contained conalbumin and ovalbumin from the egg white with a very good foaming property in the coagulum from the lower layer.Air cells in this foam may have subsequently been strengthened to make the foam stable, and swelling of the sponge cake would consequently be accelerated.
2000-06-15