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Composition and Properties of Aquafaba: Water Recovered from Commercially Canned Chickpeas
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JoVE Journal Çevre
Composition and Properties of Aquafaba: Water Recovered from Commercially Canned Chickpeas

Composition and Properties of Aquafaba: Water Recovered from Commercially Canned Chickpeas

DOI:
10.3791/56305-v

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10:35 min

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February 10, 2018

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, , , ,
1Department of Plant Sciences,University of Saskatchewan, 2Prairie Tide Chemicals Inc., 3Guangdong Saskatchewan Oilseed Joint Laboratory (GUSTO), Department of Food Science and Engineering,Jinan University

'Bölümler'

  • 00:00'Başlık'
  • 01:10Procedure for Canning Chickpea and Aquafaba Preparation
  • 04:43Characterization of Aquafaba
  • 06:00NMR Spectroscopy
  • 07:58Peptide Mass Fingerprinting
  • 09:13Conclusion

Özet

'Otomatik Çeviri'

'Otomatik Çeviri'

Aquafaba is a viscous juice from canned chickpea that, when stirred vigorously, produces a relatively stable white froth or foam. The primary research goal is to identify the components of aquafaba that contribute viscosifying/thickening properties using nuclear magnetic resonance (NMR), ultrafiltration, electrophoresis, and peptide mass fingerprinting.

'Etiketler'

AquafabaChickpeasWaterMilk And Egg ReplacementFood FoamsEmulsionsNMRElectrophoresisCompositionDensityViscosityFoaming PropertiesCanning ProcessSoakingSteepingRinsingSeed SortingCanning Equipment

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