Effect of Plastein Reaction on Physical and Chemical Characteristics of Corn Glutelin Peptides and Quality of Chiffon Cake

Corn glutelin hydrolysate (CGH) was prepared by alkaline protease hydrolysis of corn glutelin and further modified by histidine (His) and tryptophan (Trp) through the Plastein reaction, obtaining His-fortified CGH (His-CGH) and Trp-fortified CGH (Trp-CGH). The functional properties (solubility, foaming capacity, and emulsifying activity) of the modified peptides were analyzed. The corresponding modifiers were added to baked products to evaluate potential application in the baking field. The effects of the modifiers on batter density, specific volume, and textural properties of chiffon cake were investigated. This study aimed to enhance the functional characteristics of corn glutelin and provide a theoretical basis for the development of functional products or green food additives. Corn glutelin hydrolysate supplemented with His-CGH and Trp-CGH exhibited improved solubility, foaming stability, and emulsifying capacity. Compared with CGH, the foamability (FC) of Trp-CGH increased by 9%, the foaming stability (FS10) at 10 min elevated by 8.41%, the foaming stability (FS20) at 20 min improved by 14.79%, and the foaming stability at 30 min (FS30) raised by 14.14%. The emulsifying activity of Trp-CGH improved by 10.65 m²/g, and the emulsifying stability increased by 10.57 min. Furthermore, the batter density of the cake sample with Trp-CGH decreased by 0.028 g/cm³, the specific volume increased by 0.29 cm³/g, the baking loss rate lowered by 0.99%, and the hardness reduced by 0.36 N. The improvement of these quality indexes remarkably enhanced the sensory acceptance and texture of the cake sample. Overall, it also reveals that the addition of the Plastein reaction modifiers before baking also highlights their potential as green food additives in baking products.