Development of plant-based egg-white replacer: Improvement of foaming and thermal properties of plant-based proteins

Optimization of protein mixtures and hydrocolloids was carried out for the preparation of sponge cake using egg-white replacer. First, the protein mixtures ranged fixed as followed; soy protein isolate (SPI, 2–8%), wheat protein isolate (WPI, 2–8%), and potato protein isolate (PPI, 2–4%) based on preliminary experiments. The foaming properties of protein mixture was investigated and evaluated using reactive surface methodology (RSM). Then, the effects of guar gum (GG) and sodium alginate (SA) in protein mixture were investigated. According to the results of foam properties, optimized formula of mixture is strongly influenced by the PPI, WPI, and SA concentration. Based on the results of this research, the optimal proportions of egg-white replacers are (2% SPI; 4.6% WPI; 3.4% PPI; 0.24% GG; 0.15% SA). The overall quality characteristics of sponge cakes made with egg white replacer were similar compared to the egg white.