Aquafaba from Korean Soybean II: Physicochemical Properties and Composition Characterized by NMR Analysis

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 (Backt...

Full description

Saved in:
Bibliographic Details
Published in:Foods 2021-10, Vol.10 (11), p.2589
Main Authors: He, Yue, Shim, Youn Young, Shen, Jianheng, Kim, Ji Hye, Cho, Jae Youl, Hong, Wan Soo, Meda, Venkatesh, Reaney, Martin J T
Format: Article
Language:English
Subjects:
Acetic acid
Alanine
Alcohols
Amino acids
aquafaba
Arabinose
chickpea
Chickpeas
Choline
Citric acid
Cultivars
Emulsification
Emulsions
Essential nutrients
Estrogens
Ethanol
Foaming
Foaming agents
Food science
Galactose
Genetics
Glutamine
Hydration
hydration kinetics
Ingredients
Kinetics
Lactic acid
Malic acid
NMR
Nuclear magnetic resonance
Nutrients
Organic acids
Peptides
Phosphocholine
Physicochemical properties
physicochemical property
Polyphenols
Raffinose
Resveratrol
Seeds
soybean
Soybeans
Spectrum analysis
Stachyose
Succinic acid
Sucrose
Sugar
Veganism
Vegetarianism
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary: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), organic acids (lactic acid, acetic acid, succinic acid, citric acid, and malic acid), sugars (glucose, galactose, 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.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods10112589