Abstract
Abstract The objective of this study was to investigate the effect of the ultrasound on the functionality of green pea aquafaba (GPA). Ultrasound (20 kHz) (US) was applied at different levels and durations (50%, 200 W; 75%, 310 W and 100%, 430 W for 10, 20 and 30 mins). Foaming capacity (FC), foaming stability (FS), emulsifying activity index (EAI), SDS-PAGE and the rheological properties of whipped cream were determined on the ultrasound applied products. Central composite response surface design was applied and mathematical model was derived to explain the change in the samples. It was found that foaming capacity of green pea aquafaba increased from 575 to 725 % by increasing ultrasound level from control to 100% for 20 min. In addition, foaming stability increased except at 100% US level for 30 mins. A negative effect was observed in the emulsion activity index. No significant change (P>0.05) was obtained from the electrophoresis profiles from the control sample at 100% US for 10 min. It was also determined that ultrasound broke up protein structure at 100% US level for 15.46, 20 and 30 mins. According to the rheological results, the consistency coefficient (K’) and flow behavior index values (n’) of egg white, optimum and control whipped cream samples were determined as 17.8, 8.1 and 4.6 Pa.sn and 0.38, 0.46 and 0.51, respectively. In addition, the frequency results of whipped cream samples, the K’ and n’ values egg white, optimum and control whipped cream samples 617, 217 and 184 Pa.sn and 0.11, 0.23 and 0.21, respectively (R2=0.980).