Abstract
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.
Highlights
In our previous study [18], we reported the emulsification and foaming capacity and stability of AQ extracted from different soybean cultivars as well as soybean seed proximate composition
The results indicated that soybean physical properties and hydration kinetics were significantly different between the two soybean cultivars G. max (L.) Merr. (Backtae and Seoritae) and R. nulubilis (Jwinunikong)
nuclear magnetic resonance (NMR) profiles revealed the presence of organic substances in chickpea and soybean AQ and compounds that might have accumulated during soaking due to the action of bacteria
Summary
Plant-based proteins, including soybean and white lupin proteins, are potentially useful as replacements for egg-based ingredients in mayonnaise emulsion systems [1,2]. Osteoporosis can be a symptom of lowered estrogen in postmenopausal women and consumption of soy isoflavones can mitigate the effects of lower estrogen levels [4]. Another component of soy, tocopherol, has antioxidant activity [5] and soy peptides impart anti-inflammatory effects [6]. The development, production, and distribution of new products that extend the use of soy ingredients could lead to greater consumption of this healthy ingredient
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