Kargar Zahra, Hematian Sourki Abdollah
Department of Food Science and Technology, Faculty of Agriculture, Jahrom University, PO Box: 74135-111, Jahrom, Iran.
Food Chem X. 2025 Jan 13;25:102176. doi: 10.1016/j.fochx.2025.102176. eCollection 2025 Jan.
This study aimed to compare microwave-assisted extraction (MAE) with conventional extraction methods regarding the physicochemical, techno-functional, molecular, and thermal properties of chickpea aquafaba. The potential of microwave-extracted aquafaba (MAEA) as an egg white replacer in vegan meringue production was also evaluated. The results indicated that while MAE reduced extraction yield and foam stability, it enhanced protein content, density, dry matter, and foaming ability compared to conventionally extracted aquafaba (CEA). X-ray diffraction revealed a reduction in protein crystal size, and FT-IR analysis confirmed the absence of harmful compounds in MAEA. Thermogravimetric analysis (TGA) identified key thermal degradation points. Substituting egg whites with aquafaba affected batter properties and meringue characteristics, but sensory evaluation showed no significant differences. Meringue with 50 % aquafaba substitution had the highest quality score, suggesting that this replacement offers economic and environmental benefits while meeting consumer preferences.
本研究旨在比较微波辅助提取（MAE）与传统提取方法在鹰嘴豆水相蛋白的物理化学、技术功能、分子和热性质方面的差异。还评估了微波提取的水相蛋白（MAEA）作为纯素蛋白酥皮生产中蛋清替代品的潜力。结果表明，与传统提取的水相蛋白（CEA）相比，虽然MAE降低了提取率和泡沫稳定性，但提高了蛋白质含量、密度、干物质和发泡能力。X射线衍射显示蛋白质晶体尺寸减小，傅里叶变换红外光谱（FT-IR）分析证实MAEA中不存在有害化合物。热重分析（TGA）确定了关键的热降解点。用水相蛋白替代蛋清会影响面糊性质和蛋白酥皮特性，但感官评价显示无显著差异。用50%水相蛋白替代的蛋白酥皮质量得分最高，表明这种替代在满足消费者偏好的同时具有经济和环境效益。
