TY - JOUR
T1 - Effect of moderate electric field on structural and thermo-physical properties of sunflower protein and sodium caseinate
AU - Subaşı, Büşra Gültekin
AU - Jahromi, Mastaneh
AU - Casanova, Federico
AU - Capanoglu, Esra
AU - Ajalloueian, Fatemeh
AU - Mohammadifar, Mohammad Amin
N1 - Publisher Copyright:
© 2020 Elsevier Ltd
PY - 2021/1
Y1 - 2021/1
N2 - Moderate electric field (MEF) were employed to sunflower protein isolate (SPI) and sodium caseinate (CAS) to change their structural and thermo-physical properties with a non-thermal approach. MEF treatment reduced significantly the average particle size with noticeable changes in the uniformity of SPI and CAS solutions. A maximum 10% reduction in the surface tension was observed for 0.2% w/w SPI sample by applying 150 V for 20 s. This effect was less pronounced for CAS samples and for the protein concentration of 2% w/w. FTIR spectra provided an increased α-helix content for SPI inducing a bulkier, loosened and more hydrophilic structure which is unlikely for CAS. Intrinsic Fluorescence Spectroscopy revealed that MEF treatments changed the tertiary structures of SPI and CAS. Denaturation temperatures and enthalpies of the SPI and CAS samples were decreased by MEF treatments.
AB - Moderate electric field (MEF) were employed to sunflower protein isolate (SPI) and sodium caseinate (CAS) to change their structural and thermo-physical properties with a non-thermal approach. MEF treatment reduced significantly the average particle size with noticeable changes in the uniformity of SPI and CAS solutions. A maximum 10% reduction in the surface tension was observed for 0.2% w/w SPI sample by applying 150 V for 20 s. This effect was less pronounced for CAS samples and for the protein concentration of 2% w/w. FTIR spectra provided an increased α-helix content for SPI inducing a bulkier, loosened and more hydrophilic structure which is unlikely for CAS. Intrinsic Fluorescence Spectroscopy revealed that MEF treatments changed the tertiary structures of SPI and CAS. Denaturation temperatures and enthalpies of the SPI and CAS samples were decreased by MEF treatments.
KW - Moderate electric field
KW - Protein structure
KW - Sodium caseinate
KW - Sunflower protein
UR - http://www.scopus.com/inward/record.url?scp=85097865207&partnerID=8YFLogxK
U2 - 10.1016/j.ifset.2020.102593
DO - 10.1016/j.ifset.2020.102593
M3 - Article
AN - SCOPUS:85097865207
SN - 1466-8564
VL - 67
JO - Innovative Food Science and Emerging Technologies
JF - Innovative Food Science and Emerging Technologies
M1 - 102593
ER -