Impact of controlling the pH of an upcycled albumin solution on its meringue foaming and cookie properties.

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-06-15 DOI:10.1002/jsfa.14429

Hyun Woo Choi, Youngsang You, Jungwoo Hahn

{"title":"Impact of controlling the pH of an upcycled albumin solution on its meringue foaming and cookie properties.","authors":"Hyun Woo Choi, Youngsang You, Jungwoo Hahn","doi":"10.1002/jsfa.14429","DOIUrl":null,"url":null,"abstract":"Background: The present study investigated upcycled albumin (UA), a by-product generated during the extraction of globulin proteins from cowpeas. Although typically discarded, UA exhibits pH-sensitive behavior, particularly aggregating near its isoelectric point (~pH 5), which may influence its foaming capacity. This study aimed to characterize the physicochemical properties of UA across a pH range and to assess its functionality in a model meringue cookie system.Results: The pH of the upcycled albumin solution (UAS) was adjusted from its native value of ~5 to a range between 3 and 7 to evaluate its functional response. Among these, pH 7 exhibited the most favorable performance, with UAS achieving a foaming capacity of 125.63% and a zeta potential of -19.53 mV, indicating enhanced interfacial activity and colloidal stability. Meringue cookies prepared using UAS at pH 7, used here as a model system, showed a well-defined aerated structure and a hardness of 743.77 gf, comparable to that of egg-white-based controls. Visual and microstructural assessments further confirmed improvements in texture uniformity and internal air cell distribution at this optimal pH condition.Conclusion: The findings demonstrate that pH adjustment is an effective strategy to improve the functional performance of UA in aerated systems. By using meringue cookies as a model food matrix, the present study confirms the potential of UAS as a sustainable, pH-responsive foaming agent. These insights contribute to valorizing protein-rich by-products and developing functional plant-based ingredients. © 2025 Society of Chemical Industry.","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3000,"publicationDate":"2025-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of the Science of Food and Agriculture","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1002/jsfa.14429","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"AGRICULTURE, MULTIDISCIPLINARY","Score":null,"Total":0}

引用次数: 0

Abstract

Background: The present study investigated upcycled albumin (UA), a by-product generated during the extraction of globulin proteins from cowpeas. Although typically discarded, UA exhibits pH-sensitive behavior, particularly aggregating near its isoelectric point (~pH 5), which may influence its foaming capacity. This study aimed to characterize the physicochemical properties of UA across a pH range and to assess its functionality in a model meringue cookie system.

Results: The pH of the upcycled albumin solution (UAS) was adjusted from its native value of ~5 to a range between 3 and 7 to evaluate its functional response. Among these, pH 7 exhibited the most favorable performance, with UAS achieving a foaming capacity of 125.63% and a zeta potential of -19.53 mV, indicating enhanced interfacial activity and colloidal stability. Meringue cookies prepared using UAS at pH 7, used here as a model system, showed a well-defined aerated structure and a hardness of 743.77 gf, comparable to that of egg-white-based controls. Visual and microstructural assessments further confirmed improvements in texture uniformity and internal air cell distribution at this optimal pH condition.

Conclusion: The findings demonstrate that pH adjustment is an effective strategy to improve the functional performance of UA in aerated systems. By using meringue cookies as a model food matrix, the present study confirms the potential of UAS as a sustainable, pH-responsive foaming agent. These insights contribute to valorizing protein-rich by-products and developing functional plant-based ingredients. © 2025 Society of Chemical Industry.

查看原文本刊更多论文

控制一种升级版白蛋白溶液的pH值对其蛋白霜发泡和饼干性能的影响。

背景：本研究研究了从豇豆中提取球蛋白过程中产生的副产品——再循环白蛋白（UA）。虽然通常被丢弃，但UA表现出pH敏感行为，特别是在其等电点（~pH 5）附近聚集，这可能会影响其发泡能力。本研究旨在描述UA在pH范围内的物理化学性质，并评估其在蛋白酥饼模型系统中的功能。结果：将升级版白蛋白溶液（UAS）的pH值从原来的~5调整到3 ~ 7之间，以评价其功能反应。其中，pH为7的UAS泡沫容量为125.63%，zeta电位为-19.53 mV，表明界面活性和胶体稳定性增强。在pH值为7的条件下，使用UAS制备的蛋白酥饼（此处作为模型系统）显示出明确的充气结构，硬度为743.77 gf，与以蛋白为基础的对照相当。视觉和微观结构评估进一步证实了在最佳pH条件下纹理均匀性和内部空气细胞分布的改善。结论：研究结果表明，pH调节是改善曝气系统中UA功能性能的有效策略。通过使用蛋白酥饼作为模型食品基质，本研究证实了UAS作为可持续的ph响应发泡剂的潜力。这些见解有助于使富含蛋白质的副产品增值，并开发功能性植物性成分。©2025化学工业协会。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.