Alsalman Fatemah B, Al-Ruwaih Noor, Al-Attar Hasan, Mulla Mehrajfatema Z
Food and Nutrition Program, Environment & Life Sciences Research Center, Kuwait Institute for Scientific Research, P.O. Box 24885, 13109 Safat, Kuwait.
Food Sci Biotechnol. 2022 Jun 9;31(9):1157-1167. doi: 10.1007/s10068-022-01111-1. eCollection 2022 Aug.
Aquafaba is chickpea cooking water. It has great functional properties since it consists of starch and protein. High pressure processing (HPP) is proven to modify the functionality of starch by keeping its integrity. The objective of this study was to check if HPP can improve structural and functional properties of canned aquafaba. HPP treatments were given at pressure levels: 200, 259, 400, 542, and 600 MPa with holding time between 5 and 30 min. After HPP, part of the samples was freeze dried for crystallinity and particle size analysis and the fresh part used for rheological, functional properties, and colour. HPP enhanced functional properties, mostly foaming stability which increased from 50.5 to 67 min. Rheological properties were enhanced mainly for consistency coefficient from 0.6 to 1.4 Pa.s. Crystallinity dropped slightly compared to control sample, while the colour got brighter, from 27.5 to 49.6. Processing time and pressure intensity did not contribute in increasing particle size. The combination of high intensity and long pressurization time resulted the smallest particle size (90 µm).
鹰嘴豆煮水就是aquafaba。由于它含有淀粉和蛋白质，因此具有出色的功能特性。事实证明，高压处理（HPP）通过保持淀粉的完整性来改变其功能。本研究的目的是检验高压处理是否能改善罐装aquafaba的结构和功能特性。高压处理的压力水平为200、259、400、542和600兆帕，保持时间在5至30分钟之间。高压处理后，部分样品进行冷冻干燥以进行结晶度和粒度分析，新鲜部分用于流变学、功能特性和颜色分析。高压处理增强了功能特性，主要是泡沫稳定性从50.5分钟增加到了67分钟。流变特性主要是稠度系数从0.6帕·秒提高到了1.4帕·秒。与对照样品相比，结晶度略有下降，而颜色变亮，从27.5变为49.6。处理时间和压力强度对增加粒度没有作用。高强度和长时间加压的组合产生了最小的粒度（90微米）。
