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Journals / Gıda / 2026 / Cilt: 50 Sayı: 2

UTILIZATION OF ULTRASOUND-MODIFIED AQUAFABA PROTEIN CONCENTRATE IN VEGAN MAYONNAISE PRODUCTION

ULTRASES İLE MODİFİYE EDİLEN AQUAFABA PROTEİN KONSANTRATININ VEGAN MAYONEZ ÜRETİMİNDE KULLANIMI

Yaren Didem Esendemir(SAKARYA ÜNİVERSİTESİ)0009-0001-8357-4960
Semanur Yıldız(Sakarya Üniversitesi)0000-0002-1845-7813
Hatice Sıçramaz(SAKARYA ÜNİVERSİTESİ)0000-0002-5943-9566
Journal
Gıda
Pages
147–164
Publication Date
2025-04-14
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

This study highlights the potential of modified aquafaba proteins in developing reduced-fat vegan food products.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:This study investigates the use of aquafaba proteins as emulsifiers in vegan mayonnaise production by improving their functional properties by ultrasound (US) technology.
📊
Key Findings & Data:The natural form of aquafaba protein concentrate (AQ) was sonicated at 80% amplitude for 5, 15, and 25 minutes, with the highest emulsion stability (9.28%) achieved after 5 minutes (AQUS-5).
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Conclusion & Impact:This study highlights the potential of modified aquafaba proteins in developing reduced-fat vegan food products.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:ultrases · aquafaba · bitkisel protein

Abstract

This study investigates the use of aquafaba proteins as emulsifiers in vegan mayonnaise production by improving their functional properties by ultrasound (US) technology. The natural form of aquafaba protein concentrate (AQ) was sonicated at 80% amplitude for 5, 15, and 25 minutes, with the highest emulsion stability (9.28%) achieved after 5 minutes (AQUS-5). FTIR and SEM analyses revealed structural and physical changes. Mayonnaise formulations containing 70% oil and 10% emulsifier (AQ/AQUS-5 and chickpea flour) were prepared, while the control (M) used 80% oil and 10% egg yolk. Initially, M mayonnaise exhibited higher hardness (91 g) and emulsion stability (5.19%) than M-AQ (78.3 g and 3.87%) and M-AQUS-5 (74.5 g and 4.44%). However, at the end of storage, M-AQ (6.31%) and M-AQUS-5 (5.53%) showed greater emulsion stability than M (3.70%). This study highlights the potential of modified aquafaba proteins in developing reduced-fat vegan food products.

Özet

Bu çalışma, aquafaba proteinlerinin ultrases (US) teknolojisiyle fonksiyonel özelliklerinin geliştirilerek vegan mayonez üretiminde emülgatör olarak kullanımını incelemektedir. Doğal formdaki aquafaba protein konsantratına (AQ) %80 genlikte 5, 15 ve 25 dakika US uygulanmış ve en yüksek emülsiyon stabilitesi (%9.28) 5 dakikalık sonikasyonla elde edilmiştir (AQUS-5). FTIR ve SEM analizleri, yapısal ve fiziksel değişiklikleri ortaya koymuştur. %70 yağ ve %10 emülgatör (AQ/AQUS-5 ve nohut unu) içeren formülasyonla M-AQ (doğal aquafaba içerikli) ve M-AQUS-5 (modifiye aquafaba içerikli) mayonezler üretilmiş olup kontrol grubu mayonezinde (M) %80 yağ ve %10 yumurta sarısı kullanılmıştır. Depolamanın başlangıcında M mayonezinin sertlik (91 g) ve emülsiyon stabilitesi (5.19%) değerleri M-AQ (78.3 g ve 3.87%) ve M-AQUS-5 (74.5 g ve 4.44%) örneklerinden daha yüksek olduğu belirlenmiştir. Depolama sonunda ise, emülsiyon stabilitesi açısından M-AQ (6.31%) ve M-AQUS-5 (5.53%) örnekleri M mayonezine (3.70%) göre daha istikrarlı bulunmuştur. Bu çalışmada, modifiye aquafaba proteinlerinin yağ oranı azaltılmış vegan gıda ürünü geliştirme potansiyeli ortaya konulmuştur.

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Cite This Article

Esendemir, Y. D., Yıldız, S., Sıçramaz, H. (2025). UTILIZATION OF ULTRASOUND-MODIFIED AQUAFABA PROTEIN CONCENTRATE IN VEGAN MAYONNAISE PRODUCTION. Gıda, Cilt: 50 Sayı: 2, 147–164. https://doi.org/10.15237/gida.GD24114

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