摘要：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.
