# The Potential of Aquafaba as a Structure-Shaping Additive in Plant-Derived Food Technology
## 4 Chemical Composition of Aquafaba  
The composition of aquafaba is formed by the diffusion of chemical molecules from seeds into water during cooking. In the process of soaking and cooking the seeds of legumes, the shell is weakened, so that the components contained in the cotyledons transfer into the water [37]. Soaking and cooking cause hydration and denaturation of proteins, gelatinization of starch, as well as progressive solubilization, depolymerization and loss of pectin polysaccharides [39]. Temperature, water-to-seed ratio, seed size and seed variety determine the diffusion rate of the various components and thus affect the composition of the aquafaba [40]. The chemical composition of aquafaba varies (Table 2). It depends on the seed species, variety and genotype; environmental conditions during seed growth (e.g., climate, soil type, fertilization); the time and proportions of soaking the seeds; the time, proportions and method of cooking the seeds; and other factors [41]. The researchers demonstrated differences between chickpea genotypes in seed weight, cover thickness and chemical composition, justifying differences in aquafaba composition of samples prepared under the same conditions [42]. Chickpea aquafaba was also examined in terms of preparation steps to obtain aquafaba with the best possible parameters. The chemical composition of aquafaba formed because of cooking the remaining legumes is not yet precisely known. Already during the soaking of seeds, the diffusion of components from seeds into water \begin{table}
\begin{tabular}{c c c c c c c c} \hline \multirow{2}{*}{**Legume Seeds**} & \multicolumn{2}{c}{**Soaking**} & \multicolumn{2}{c}{**Cooking**} & \multirow{2}{*}{**Reference**} \\ \cline{2-2} \cline{4-7}  & **Time, h** & & & **Temp.\({}^{\circ}\)C** & & **S:W Ratio** & **Method** & **Time, min** & **S:W Ratio** \\ \hline chickpeas, lentils, & & & ND & 1:5 & traditional & 30 & 1:5 & [22] \\ \hline chickpeas & 16 & ND & 1:3.3 & traditional & 90 & 1:1.75 & [23] \\ \hline haricot beans, & & & & & & & \\ chickpeas, whole & & & & & & & \\ green lentils, split & & & & & & & \\ yellow peas & & & & & & & \\ \hline yellow soybeans & 16 & r. t. & 1:3.3 & traditional & 90 & 1:1.75 & [25] \\ \hline haricot beans, & & & & & & & \\ chickense, whole & & & & & & & \\ green lentils, split & & & & & & & \\ yellow peas & & & & & & & \\ \hline chickpeas & 24 & bd & 1:3 & traditional & 190 & 1:1.5; 13.25; 15 & [27] \\ \hline chickpeas & 16 & 40 & 1:4 & pressure & 30 & 1:1 & [28] \\ \hline chickpeas & ND & ND & ND & traditional & 30 & 1:5 & [29] \\ \hline chickpeas & 2 & 40 & ND & pressure & 15, 30, 45 & 1:4, 1:2, 2:3 & [30] \\ \hline chickpeas & 16 & ND & 1:3.3 & pressure & 20 & 1:3 & [31] \\ \hline lima beans & 12 & r. t. & 1:4 & pressure & bd & 1:4 & [32] \\ \hline soybeans & - & - & - & pressure & 90 & 1:1.5 & [33] \\ \hline chickpeas & 8–10 & ND & ND & traditional & 45 & 1:3, 1:4, 1:5 & [34] \\ \hline chickpeas & 16 & 5 & 1:3 & pressure & 30 & 1:2 & [35] \\ \hline chickpeas & ND & ND & ND & pressure & 30 & 1:3 & [36] \\ \hline \end{tabular}
\end{table} 
Table 1: _Cont._begins. The dry matter of water for soaking chickpeas contains 0.25 g/100 g of insoluble carbohydrates, 0.19 g/100 g of water-soluble carbohydrates, 0.13 g/100 g of ash and 0.08 g/100 g of protein [22]. [PERSON] et al. [42] performed tests on aquafaba from 10 different cans of chickpeas and showed that aquafaba is characterized by a high-water content and is a fat-free product. The total carbohydrate content in the dry matter of aquafaba is 55-74% (70% for chickpeas) [45]. Carbohydrates insoluble in chickpea aquafaba constitute approx. 47% [46]. Aquafaba does not contain starch, which is probably due to the fact that large granules are created with intertwined chains that are resistant to high temperature [46].