He Yue, Shim Youn Young, Shen Jianheng, Kim Ji Hye, Cho Jae Youl, Hong Wan Soo, Meda Venkatesh, Reaney Martin J T
Department of Chemical and Biological Engineering, University of Saskatchewan, Saskatoon, SK S7N 5A9, Canada.
Department of Plant Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada.
Foods. 2021 Oct 26;10(11):2589. doi: 10.3390/foods10112589.
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.
鹰嘴豆水胶体（AQ）的乳化特性由遗传因素和种子加工条件决定。最近有报道称，具有已证实乳化特性的对照鹰嘴豆（CDC Leader）的物理化学性质和水合速率。在此，我们确定了大豆（Backtae、Seoritae和Jwinunikong）的物理、化学和水合性质之间的相关性，以及种子中AQ的产量与功能（乳化和起泡）性质之间的相关性。此外，通过核磁共振鉴定出总共20种化合物，包括醇类（异丙醇、乙醇、甲醇）、有机酸（乳酸、乙酸、琥珀酸、柠檬酸和苹果酸）、糖类（葡萄糖、半乳糖、阿拉伯糖、蔗糖、棉子糖、水苏糖）、必需营养素（胆碱、磷酸胆碱）、氨基酸（丙氨酸、谷氨酰胺）和多酚（白藜芦醇、大豆黄素）。本研究中使用的工艺利用浸泡步骤使所选韩国大豆品种的种子水合。产品AQ是一种油乳化剂和发泡剂，与基于鹰嘴豆的AQ相比，它具有改善的乳化/泡沫形成特性，适合用作鸡蛋替代品。
