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...

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Autores principales:	Yue He, Youn Young Shim, Jianheng Shen, Ji Hye Kim, Jae Youl Cho, Wan Soo Hong, Venkatesh Meda, Martin J. T. Reaney
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	aquafaba soybean chickpea physicochemical property hydration kinetics NMR Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/975acc84f9e048259852716bb44c19bf
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spelling	oai:doaj.org-article:975acc84f9e048259852716bb44c19bf2021-11-25T17:33:03ZAquafaba from Korean Soybean II: Physicochemical Properties and Composition Characterized by NMR Analysis10.3390/foods101125892304-8158https://doaj.org/article/975acc84f9e048259852716bb44c19bf2021-10-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2589https://doaj.org/toc/2304-8158Aquafaba (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.Yue HeYoun Young ShimJianheng ShenJi Hye KimJae Youl ChoWan Soo HongVenkatesh MedaMartin J. T. ReaneyMDPI AGarticleaquafabasoybeanchickpeaphysicochemical propertyhydration kineticsNMRChemical technologyTP1-1185ENFoods, Vol 10, Iss 2589, p 2589 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	aquafaba soybean chickpea physicochemical property hydration kinetics NMR Chemical technology TP1-1185
spellingShingle	aquafaba soybean chickpea physicochemical property hydration kinetics NMR Chemical technology TP1-1185 Yue He Youn Young Shim Jianheng Shen Ji Hye Kim Jae Youl Cho Wan Soo Hong Venkatesh Meda Martin J. T. Reaney Aquafaba from Korean Soybean II: Physicochemical Properties and Composition Characterized by NMR Analysis
description	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.
format	article
author	Yue He Youn Young Shim Jianheng Shen Ji Hye Kim Jae Youl Cho Wan Soo Hong Venkatesh Meda Martin J. T. Reaney
author_facet	Yue He Youn Young Shim Jianheng Shen Ji Hye Kim Jae Youl Cho Wan Soo Hong Venkatesh Meda Martin J. T. Reaney
author_sort	Yue He
title	Aquafaba from Korean Soybean II: Physicochemical Properties and Composition Characterized by NMR Analysis
title_short	Aquafaba from Korean Soybean II: Physicochemical Properties and Composition Characterized by NMR Analysis
title_full	Aquafaba from Korean Soybean II: Physicochemical Properties and Composition Characterized by NMR Analysis
title_fullStr	Aquafaba from Korean Soybean II: Physicochemical Properties and Composition Characterized by NMR Analysis
title_full_unstemmed	Aquafaba from Korean Soybean II: Physicochemical Properties and Composition Characterized by NMR Analysis
title_sort	aquafaba from korean soybean ii: physicochemical properties and composition characterized by nmr analysis
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/975acc84f9e048259852716bb44c19bf
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Aquafaba from Korean Soybean II: Physicochemical Properties and Composition Characterized by NMR Analysis

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