Effect of pH and ionic strength on functional, structural, and interfacial rheological properties of aquafaba

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dc.contributor.authorParlak, Mahmut Ekrem
dc.contributor.authorOzmen, Duygu
dc.contributor.authorToker, Omer Said
dc.contributor.authorInan, Mehmet
dc.contributor.authorSarıcaoğlu, Furkan Turker
dc.date.accessioned2026-02-08T15:11:10Z
dc.date.available2026-02-08T15:11:10Z
dc.date.issued2025
dc.departmentBursa Teknik Üniversitesi
dc.description.abstractThis study explored the nuanced influence of pH and ionic strength on aquafaba and investigated its viability as a plant-based alternative in food formulation. Functional assessments, including foaming capacity (FC), foam stability (FS), emulsifying activity index (EAI), and emulsifying stability index (ESI), underscore the critical role of pH. FC and FS peaked at pH 4, whereas EAI was highest at pH 5, highlighting the significant impact of protein net charge on aquafaba functionality. However, although increasing the ionic strength decreased the absolute zeta potential, the foaming and emulsifying properties differed. Rheological analysis confirmed non-Newtonian shear-thinning behavior, which shifted toward Newtonian-like behavior near the isoelectric point. The increasing ionic strength significantly increased the ?-helix content by decreasing the ?-structure content, which increased the adsorption rate of aquafaba at the air/water (A/W) interface. The pH-dependent adsorption rates highlight the importance of the net surface charge of the adsorbed molecules. The interfacial shear rheology results showed that while the foaming properties of aquafaba are dominated by the adsorption rate, the emulsifying properties are mainly dominated by the interactions between adsorbed molecules rather than the adsorption rate at the oil/water (O/W) interface. In summary, this study provides comprehensive insights into the intricate interplay between pH and ionic strength in aquafaba, which is crucial for the formulation of sustainable plant-based alternatives in the food industry. © 2025 Elsevier B.V.
dc.description.sponsorshipYildiz Teknik Üniversitesi
dc.identifier.doi10.1016/j.molliq.2025.127984
dc.identifier.issn0167-7322
dc.identifier.scopus2-s2.0-105008664132
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.molliq.2025.127984
dc.identifier.urihttps://hdl.handle.net/20.500.12885/5276
dc.identifier.volume434
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier B.V.
dc.relation.ispartofJournal of Molecular Liquids
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzScopus_KA_20260207
dc.subjectAquafaba
dc.subjectFunctional properties
dc.subjectInterfacial rheology
dc.subjectIonic strength
dc.subjectpH effect
dc.titleEffect of pH and ionic strength on functional, structural, and interfacial rheological properties of aquafaba
dc.typeArticle

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