Volume: 5, 2026
5th International PhD Students’ Conference at the University of Life Sciences in Lublin, Poland:
ENVIRONMENT – PLANT – ANIMAL – PRODUCT
Abstract number: F013
DOI: https://doi.org/10.24326/ICDSUPL5.F013
Published online: 22 April 2026
Effect of processing conditions on the proteomic profile of aquafaba derived from selected legume seeds
Joanna Stasiak*1, Anna Stachniuk2, Ewa Jabłońska-Ryś3, Dariusz Stasiak1 and Emilia Fornal2
1 Department of Animal Origin Food Technology, University of Life Sciences in Lublin, 8 Skromna St., 20-704 Lublin, Poland
2 Department of Bioanalytics, Medical University of Lublin, 1 Racławickie Ave., 20-059 Lublin, Poland
3 Department of Plant Food Technology and Gastronomy, University of Life Sciences in Lublin, 8 Skromna St., 20-704 Lublin, Poland
* Corresponding author: joanna.stasiak@up.edu.pl
Aquafaba, the aqueous extract obtained during the cooking of legume seeds, has gained increasing attention as a plant-based functional ingredient; however, its proteomic composition remains insufficiently characterised, particularly in relation to processing parameters. The aim of this study was to evaluate the effect of selected technological factors, including seed soaking and cooking time, on the protein profile of aquafaba obtained from different legume species (Cicer arietinum, Vicia faba, Pisum sativum, Phaseolus vulgaris). Seeds were processed either without prior soaking or after 12 h of soaking, followed by cooking for 90 or 120 min. The resulting aquafaba samples were frozen, lyophilised and subjected to proteomic analysis. Protein profiles were assessed using electrophoretic techniques and mass spectrometry following enzymatic digestion of proteins. Identification of proteins and peptides was performed based on data analysis using relevant protein databases.
The results demonstrated significant differences in proteomic profiles depending on both the botanical origin of the raw material and the applied processing conditions. Prolonged cooking time and prior soaking resulted in increased protein signal intensity, indicating more efficient extraction and solubilisation of proteins into the aqueous phase. Observed changes in the presence and distribution of protein fractions suggest that thermal processing affects the degree of protein denaturation and hydrolysis. These findings contribute to a better understanding of the relationship between processing parameters and the protein composition of aquafaba, which is crucial for optimising its functional properties in food applications.
Keywords: aquafaba; legume seeds; processing conditions; proteomics; protein profile
How to cite
Stasiak J., Stachniuk A., Jabłońska-Ryś E., Stasiak D., Fornal E., 2026. Effect of processing conditions on the proteomic profile of aquafaba derived from selected legume seeds. In: 5th International PhD Students’ Conference at the University of Life Sciences in Lublin, Poland: Environment – Plant – Animal – Product. https://doi.org/10.24326/ICDSUPL5.F013