Effect of moderate electric field on structural and thermo-physical properties of sunflower protein and sodium caseinate

Büşra Gültekin Subaşı; Mastaneh Jahromi; Federico Casanova; Esra Capanoglu; Fatemeh Ajalloueian; Mohammad Amin Mohammadifar

doi:10.1016/j.ifset.2020.102593

Effect of moderate electric field on structural and thermo-physical properties of sunflower protein and sodium caseinate

Büşra Gültekin Subaşı, Mastaneh Jahromi, Federico Casanova, Esra Capanoglu^*, Fatemeh Ajalloueian, Mohammad Amin Mohammadifar

^*Corresponding author for this work

Department of Food Engineering

Research output: Contribution to journal › Article › peer-review

71 Citations (Scopus)

Abstract

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.

Original language	English
Article number	102593
Journal	Innovative Food Science and Emerging Technologies
Volume	67
DOIs	https://doi.org/10.1016/j.ifset.2020.102593
Publication status	Published - Jan 2021

Bibliographical note

Publisher Copyright:
© 2020 Elsevier Ltd

Funding

Authors would like to thank Dr. Hilal Yılmaz from Bartın University, Turkey for their technical support during intrinsic fluorescence spectroscopy analysis, Dr. Esben Thormann from DTU Chemistry, Denmark for surface tension measurements and Olin Edirne Oil Company (Edirne, Turkey), for providing the de-oiled sunflower cake. This research was founded by The Scientific and Technological Research Council of Turkey with 2214-A International Research Fellowship for PhD Students. Authors would like to thank Dr. Hilal Yılmaz from Bartın University, Turkey for their technical support during intrinsic fluorescence spectroscopy analysis, Dr. Esben Thormann from DTU Chemistry, Denmark for surface tension measurements and Olin Edirne Oil Company (Edirne, Turkey), for providing the de-oiled sunflower cake. This research was founded by The Scientific and Technological Research Council of Turkey with 2214-A International Research Fellowship for PhD Students.

Funders	Funder number
Bartın University
Olin Edirne Oil Company
Scientific and Technological Research Council
Delhi Technological University

Keywords

Moderate electric field
Protein structure
Sodium caseinate
Sunflower protein

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10.1016/j.ifset.2020.102593

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title = "Effect of moderate electric field on structural and thermo-physical properties of sunflower protein and sodium caseinate",

abstract = "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.",

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doi = "10.1016/j.ifset.2020.102593",

language = "English",

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AU - Subaşı, Büşra Gültekin

AU - Jahromi, Mastaneh

AU - Casanova, Federico

AU - Capanoglu, Esra

AU - Ajalloueian, Fatemeh

AU - Mohammadifar, Mohammad Amin

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

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DO - 10.1016/j.ifset.2020.102593

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SN - 1466-8564

VL - 67

JO - Innovative Food Science and Emerging Technologies

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ER -

Effect of moderate electric field on structural and thermo-physical properties of sunflower protein and sodium caseinate

Abstract

Bibliographical note

Funding

Keywords

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