Kookmin University Department of Food and Nutrition Publishes Paper in Prestigious Food Science and Technology Journal

Research Findings Published in a Leading International Journal

A research paper co-authored by Jun Lee, a master's student in the Department of Food and Nutrition at Kookmin University Graduate School (supervised by Professor Hee Yang), and Jinhee Kang, a master's graduate (supervised by Professor Ji-Young Lim), has been published in Food Hydrocolloids (Impact Factor: 12.4, JCR Top 1.9%), a globally renowned journal in the field of food science and technology. The paper is titled "Insights into the foaming properties of adzuki bean protein isolate as an alternative to egg white protein: Physicochemical and interfacial behaviors in foam decay mechanisms."

Jun Lee (left), a master's student in the Department of Food and Nutrition at Kookmin University Graduate School, and alumna Jinhee Kang. Kookmin University

This study is noteworthy as it is the first to scientifically demonstrate the potential of adzuki bean protein isolate (API) as an alternative to egg white, which is widely used in the baking and confectionery industry. Egg white has several industrial limitations, including allergenicity, risk of Salmonella contamination, price volatility, and dependence on animal-derived ingredients. The research provides a scientific basis for overcoming these challenges.

The research team compared and analyzed the foaming and stabilization processes of API with those of egg white under various temperature conditions. In particular, they comprehensively investigated the protein arrangement and structural changes at the interface, as well as the physicochemical properties following heat treatment. The results confirmed that API exhibits foam stability comparable to that of egg white during foam formation and decay mechanisms. This demonstrates that API is a functional ingredient suitable for practical application in baking and confectionery processes.

This achievement goes beyond simple functional mimicry, offering significant academic and industrial value by interpreting the interfacial behavior of plant-based proteins at the molecular level and presenting the principles of foam stabilization in connection with various physicochemical indicators. Furthermore, by reducing the use of animal-derived ingredients and promoting the utilization of sustainable proteins, the study has important implications for alleviating environmental burdens and providing healthy and ethical alternatives.

Jun Lee, who led the research, stated, "I hope to continue contributing to the development of healthy and sustainable alternative materials derived from natural sources." Jinhee Kang added, "I hope research on plant-based ingredients will further expand, leading to the discovery of a wider variety of functional food materials."

This content was produced with the assistance of AI translation services.