Glycosylated Hazelnut Protein as Egg White Alternatives in Nougat Foams: Rheology, Texture, and Microstructure

ATALAR İ., KURT A., Demirci S., Elmaci C., Marasli S., KONAR N.

Food Science and Nutrition, cilt.14, sa.6, 2026 (SCI-Expanded, Scopus)

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 14 Sayı: 6
  • Basım Tarihi: 2026
  • Doi Numarası: 10.1002/fsn3.71955
  • Dergi Adı: Food Science and Nutrition
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Food Science & Technology Abstracts, Greenfile, Academic Search Ultimate (EBSCO), Natural Science Collection (ProQuest), Health Research Premium Collection (ProQuest)
  • Anahtar Kelimeler: egg white replacer, glycosylation, hazelnut protein, nougat foam, rheology
  • Ankara Üniversitesi Adresli: Evet

Özet

This study examined Maillard-type glycosylated hazelnut protein conjugates as plant-based alternatives to egg white powder for producing aerated nougat foams. Hazelnut protein isolate (HPI) was conjugated with gum arabic (HPI–GA) or sodium alginate (HPI–SA) under optimized wet-heating conditions and used to replace egg white powder at 25, 50, 75, and 100% of the control level. Foam performance was assessed by macroscopic appearance and apparent density, steady-shear flow behavior (power-law modeling), frequency-dependent viscoelasticity (G′/G″), texture (spreadability and back extrusion), optical microstructure, and ATR–FTIR. Replacing egg white with native HPI weakened foam structure, yielding higher density, lower viscosity/consistency, and reduced mechanical resistance. In contrast, both conjugates improved foam structuring and deformation resistance, with HPI–SA providing the most pronounced reinforcement, particularly at 25%–50% replacement, where foam properties approached those of the egg white control while maintaining stable bubble dispersion. FTIR features supported the contribution of polysaccharide moieties and stronger hydration-related interactions in conjugate systems. The findings indicate that glycosylated hazelnut proteins, especially HPI–SA, are promising functional substitutes for egg white in nougat foam formation.