Replacement of eggs with soybean protein isolates and polysaccharides to prepare yellow cakes suitable for vegetarians

- The potentiality of using soy protein as egg replacers for cakes was evaluated.
- Baking additives improved the physical quality of batter and eggless cakes.
- Porous nanostructures in glutenin were important to the final quality of cakes.
- Soy protein is a promising egg replacer with the aid of 1% mono, diglycerides.

To evaluate the feasibility of substituting eggs in yellow cake by a mixture of soybean proteins, plant polysaccharides, and emulsifiers, the batter properties, including specific gravity and viscosity; cake properties, including specific volume, texture, colour, moisture, microstructures, and structural properties of starch and glutens of the replaced cake and traditional cake containing egg, were evaluated. Replacing eggs with a soy protein isolate and 1% mono-, di-glycerides yielded a similar specific volume, specific gravity, firmness and moisture content (1.92 vs. 2.08 cm3/g, 0.95 vs. 1.03, 319.8 vs. 376.1 g, and 28.03% vs. 29.01%, respectively) compared with the traditional cakes baked with eggs. Structurally, this formulation comprised dominant gliadin aggregates in the size range of 100-200 nm and glutenin networking structures containing fewer but larger porosities. The results suggest that a mixture of soybean proteins and emulsifier is a promising substitute for eggs in cakes.