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December 2025 (published: 12.12.2025)
Number 4(66)
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Methods of modifying the foaming properties of chickpea extracts
Klimenko Andrey A., Barsukova N.V.
Keywords: food biotechnology; enzymatic hydrolysis; chickpea; foaming properties; enzymes; modification of technological properties; ultrasonic treatment; vegetable protein
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
Methods of modifying the foaming properties of chickpea extracts
The aim of this study was to analyze the effectiveness of the methods for modifying the functional properties of chickpea extracts to develop a technology for producing a plant-based analogue of chicken egg white with enhanced foaming properties. Kuban chickpeas of premium grade with a protein content of 22.55 ± 0.77%, were ground to a particle size of ≤1 mm to obtain the extracts. Chickpea broth and industrially produced aquafaba (Gala-Gala, Faba-Faba) were selected as comparison samples. The experiment utilized physical and biotechnological modification methods: the effects of heat treatment, ultrasonication, protease and xylanase hydrolysis, and combined processing on the foaming properties and protein yield of chickpea extracts were studied. The protein content of the solutions was determined using the Lowry method, and the foaming properties of the extracts were determined by foam volume and stability. High foam values were recorded for the extract after a combined treatment: ultrasound treatment at 200 W for 30 min followed by protease hydrolysis at 55°C, enzyme content of 1%, duration of 1 h, pH 8.0–8.5. This extract sample contains 4.25 ± 0.07 mg/ml of protein substances, and has a foam expansion and stability of 5.87 ± 0.12% and 83 ± 2%, respectively. This chickpea extract with its high foaming capacity can be used as a substitute for chicken egg whites in the formulation of specialized confectionery products.
Keywords: food biotechnology; enzymatic hydrolysis; chickpea; foaming properties; enzymes; modification of technological properties; ultrasonic treatment; vegetable protein
DOI 10.17586/2310-1164-2025-18-4-26-35
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License