Valorization of Edamame by Protein Extraction and Fortification of Edamame Milk: Effects on Physicochemical and Functional Quality

Edamame ( Glycine max L. Merr. ), an immature green soybean, is recognized for its exceptional nutritional profile and abundant bioactive compounds. This study developed a valorization approach through protein extraction and fortification of edamame milk, aiming to enhance its physicochemical, structural, and nutritional functionality. Edamame protein was extracted, dried, and reconstituted into milk formulations containing 0%, 1%, 3%, and 5% added protein. Samples were evaluated for pH, color, composition, colloidal stability, rheology, amino acid profile, FTIR spectra, and glycemic index. The extracted protein demonstrated excellent emulsifying and water-binding capacities, facilitating its reconstitution into a structurally stable and homogeneous beverage matrix. Increasing protein levels improved nutritional density, reduced particle size, and enhanced emulsion uniformity. Microscopic and FTIR analyses confirmed reinforced protein networks and intensified amide bond interactions. All formulations showed shear-thinning flow behavior, with viscosity and stability positively correlated with protein concentration. Amino acid profiling indicated balanced enrichment of hydrophilic and hydrophobic residues, while digestion assays confirmed a low glycemic index. These findings demonstrate the technological feasibility of edamame protein valorization for producing stable, functional, and economically viable plant-based milk alternatives. • Edamame protein enrichment reduced droplet size and enhanced surface charge repulsion. • FTIR confirmed stronger amide bonds and protein network formation in edamame milk. • 5% Edamame protein increased phenolic content and lowered glucose release rate. • Edamame protein acts as a natural emulsifier improving colloidal stability • Edamame protein fortification enhanced viscosity, nutrient and mineral contents, as well as shelf stability.