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Recently, modification of macromolecules in food products has gained special interest to increase their utilization during food processing. In this respect, the aim of this study was to modify chickpea aquafaba by using a pre-fermentation process with Lactobacillus plantarum MA2 for 3, 6 and 9 h and physicochemical and techno-functional of the modified aquafaba samples were investigated. The results showed that fermentation significantly improved foaming expansion, solubility and stability, with shorter fermentation times resulting in lower stability. Emulsifying properties were also improved by fermentation, with the 3-h fermentation sample having significantly higher emulsion stability. The protein profiles of chickpea during fermentation were analyzed using SDS-PAGE, and changes in the secondary structure of proteins were examined using FTIR spectroscopy. The major bands of low-molecular weight proteins …