TY - JOUR
T1 - Aquafaba from Korean Soybean II
T2 - Physicochemical properties and composition characterized by NMR analysis
AU - He, Yue
AU - Shim, Youn Young
AU - Shen, Jianheng
AU - Kim, Ji Hye
AU - Cho, Jae Youl
AU - Hong, Wan Soo
AU - Meda, Venkatesh
AU - Reaney, Martin J.T.
N1 - Publisher Copyright:
© 2021 by the authors. Licensee MDPI, Basel, Switzerland.
PY - 2021/11
Y1 - 2021/11
N2 - Aquafaba (AQ) emulsification properties are determined by genetics and seed processing conditions. The physicochemical properties and hydration rates of chickpea (CDC Leader) as a control with proven emulsifying properties were recently reported. Here, we identify correlations between soybean (Backtae, Seoritae, and Jwinunikong) physical, chemical, and hydration properties as well as AQ yield from seed and functional (emulsion and foaming) properties. In addition, a total of 20 compounds were identified by NMR including alcohols (isopropanol, ethanol, methanol), or-ganic acids (lactic acid, acetic acid, succinic acid, citric acid, and malic acid), sugars (glucose, galac-tose, arabinose, sucrose, raffinose, stachyose), essential nutrients (choline, phosphocholine), amino acids (alanine, glutamine), and polyphenols (resveratrol, glycitin). The process used in this study utilizes a soaking step to hydrate the seed of the selected Korean soybean cultivars. The product, AQ, is an oil emulsifier and foaming agent, which is suitable for use as an egg substitute with improved emulsion/foam formation properties when compared with a chickpea-based AQ.
AB - Aquafaba (AQ) emulsification properties are determined by genetics and seed processing conditions. The physicochemical properties and hydration rates of chickpea (CDC Leader) as a control with proven emulsifying properties were recently reported. Here, we identify correlations between soybean (Backtae, Seoritae, and Jwinunikong) physical, chemical, and hydration properties as well as AQ yield from seed and functional (emulsion and foaming) properties. In addition, a total of 20 compounds were identified by NMR including alcohols (isopropanol, ethanol, methanol), or-ganic acids (lactic acid, acetic acid, succinic acid, citric acid, and malic acid), sugars (glucose, galac-tose, arabinose, sucrose, raffinose, stachyose), essential nutrients (choline, phosphocholine), amino acids (alanine, glutamine), and polyphenols (resveratrol, glycitin). The process used in this study utilizes a soaking step to hydrate the seed of the selected Korean soybean cultivars. The product, AQ, is an oil emulsifier and foaming agent, which is suitable for use as an egg substitute with improved emulsion/foam formation properties when compared with a chickpea-based AQ.
KW - Aquafaba
KW - Chickpea
KW - Hydration kinetics
KW - NMR
KW - Physicochemical property
KW - Soybean
UR - https://www.scopus.com/pages/publications/85118124187
U2 - 10.3390/foods10112589
DO - 10.3390/foods10112589
M3 - Article
AN - SCOPUS:85118124187
SN - 2304-8158
VL - 10
JO - Foods
JF - Foods
IS - 11
M1 - 2589
ER -