Response Surface Methodology for Analysis of Protein Interactions in Angel Food Cakes

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Abstract
The effects of variation in levels of various albumen proteins on foaming properties of protein solutions and angel food cake parameters were analyzed by response surface methodology (RSM). A mixture experimental design was used to determine the protein treatment level combinations. Foaming index was positively affected by ovomucin, and interaction of ovomucin with globulins. Interactions of ovomucin with ovalbumin, lysozyme, ovomucoid, and conalbumin had a negative effect on foaminess. Positive effects on cake volume were observed fur ovomucin, lysozyme, and ovalbumin. Interactions of ovomucin with ovalbumin, globulins, and ovomucoid, as well as lysozyme with globulins, ovomucoid, conalbumin, and ovalbumin reduced cake volume. An angel food cake optimized for foaming and volume can be prepared with ovomucin, lysozyme, and globulin levels ranging from 0.2–1.0%, 0.0–1.8%, and 12.2–14.8%, respectively.

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