Kookmin University (President Jeong Seung Ryul) Graduate School Department of Food and Nutrition Master's candidate Lee Jun (Advisor: Professor Yang Hee) and graduate Kang Jin Hee (Advisor: Professor Lmm Jee Young) co-authored the paper "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" was published in Food Hydrocolloids (IF: 12.4, JCR top 1.9%), a globally authoritative journal in food science and technology.

This study is noteworthy as the first scientific demonstration of the potential of adzuki bean protein isolate (API) as an alternative to egg white protein, which is widely used in the confectionery and baking industries. It addresses the industrial limitations of egg white, such as its allergenicity, risk of Salmonella food poisoning contamination, price volatility, and dependence on animal-derived raw materials.

The research team compared and analyzed the foam formation and stabilization processes of API versus egg white under various temperature conditions. They comprehensively elucidated the protein arrangement and structural changes at the interface, along with the physicochemical properties resulting from heat treatment. This confirmed that API exhibits foam stability comparable to egg white within the mechanisms of foam formation and collapse. This demonstrates that API is a functional material applicable to actual confectionery and baking processes.

This achievement holds significant academic and industrial value, as it goes beyond simple functional mimicry. It interprets the interfacial behavior of plant-based proteins from a molecular perspective and proposes principles of foam stabilization by linking them to various physicochemical indicators. Furthermore, it holds important implications for alleviating environmental burdens and providing healthy, ethical alternatives by reducing the use of animal-derived ingredients and promoting the sustainable utilization of proteins.

Lee Jun, the master's student who led the research, stated, “I hope to continue contributing to the development of healthy and sustainable alternative materials derived from natural sources.” Kang Jin Hee, a graduate student, added, “I hope research on plant-based materials expands further, leading to the discovery of diverse functional food ingredients.”