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Aquafaba の組成と性質: 市販缶詰のヒヨコ豆から水が回復しました。
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JoVE Journal Environment
Composition and Properties of Aquafaba: Water Recovered from Commercially Canned Chickpeas
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Aquafaba の組成と性質: 市販缶詰のヒヨコ豆から水が回復しました。

日本語

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32,515 Views

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10:35 min

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February 10, 2018

DOI:

10.3791/56305-v

DOI:
10.3791/56305-v

•

10:35 min
February 10, 2018

•

32 Views
, , , ,
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

Summary

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Aquafaba は缶詰のひよこ豆から粘性のジュース、精力的にかくはん、比較的安定した白い泡または泡を生成します。主な研究目標は核磁気共鳴 (NMR)、限外濾過法、電気泳動、ペプチドを使用して viscosifying/増粘特性を貢献する aquafaba のコンポーネントの識別、ペプチドマスフィンガープリンティング。

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Cite this Article

Shim, Y. Y., Mustafa, R., Shen, J., Ratanapariyanuch, K., Reaney, M. J. T. Composition and Properties of Aquafaba: Water Recovered from Commercially Canned Chickpeas. J. Vis. Exp. (132), e56305, doi:10.3791/56305 (2018).

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