Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do 10326, Republic of Korea.
Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do 10326, Republic of Korea.
Food Chem. 2024 Sep 1;451:139438. doi: 10.1016/j.foodchem.2024.139438. Epub 2024 Apr 24.
This study investigated the effect of ultrasound (20-60 min, 40 kHz, 280 W) on the structural, physicochemical, and emulsifying properties of aquafaba extracted from various legumes (chickpea [CH], yellow soybean [YSB], black soybean [BSB], small black bean [SBB]). The hydrophobic amino acids and protein secondary structures (α-helix, random coil) significantly increased with sonication time (p < 0.05). The particle size of aquafaba was reduced by ultrasound (p < 0.05). A total of 27 volatile compounds were identified. Most volatiles increased with sonication time, and beany flavor was lowest in CH and SBB. The EAI, ESI, adsorbed proteins, and zeta-potential increased, while emulsion droplet size decreased in all legumes by ultrasound. The overall emulsifying properties were the highest in SBB sonicated for 40 min. This study discusses the applicability of ultrasound to aquafaba and provides insights into the functional properties and potential of aquafaba as a plant-based natural emulsifier.
本研究探讨了超声（20-60 分钟，40 kHz，280 W）对从各种豆类（鹰嘴豆[CH]、黄大豆[YSB]、黑大豆[BSB]、小黑豆[SBB]）中提取的水豆豉的结构、物理化学和乳化特性的影响。疏水性氨基酸和蛋白质二级结构（α-螺旋、无规卷曲）随超声时间的增加而显著增加（p < 0.05）。水豆豉的粒径通过超声减小（p < 0.05）。共鉴定出 27 种挥发性化合物。大多数挥发性物质随超声时间的增加而增加，CH 和 SBB 的豆腥味最低。所有豆类的 EAI、ESI、吸附蛋白和zeta 电位均增加，而乳液液滴尺寸减小。超声处理 40 分钟的 SBB 的整体乳化性能最高。本研究讨论了超声在水豆豉中的适用性，并深入了解了水豆豉作为植物性天然乳化剂的功能特性和潜力。
