Influence of non-thermal microwave radiation on emulsifying properties of sunflower protein

Busra Gultekin Subasi; Seda Yildirim-Elikoğlu; İpek Altay; Ali Jafarpour; Federico Casanova; Mohammad Amin Mohammadifar; Esra Capanoglu

doi:10.1016/j.foodchem.2021.131275

Influence of non-thermal microwave radiation on emulsifying properties of sunflower protein

Busra Gultekin Subasi, Seda Yildirim-Elikoğlu, İpek Altay, Ali Jafarpour, Federico Casanova, Mohammad Amin Mohammadifar, Esra Capanoglu^*

^*Corresponding author for this work

Department of Food Engineering

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

15 Citations (Scopus)

Abstract

Sunflower protein isolate obtained from industrially de-oiled press cake was treated with non-thermal microwave, aiming to investigate how structure and emulsifying properties were affected. Our results indicated that the content of polar amino acids was decreased and solubility and surface hydrophobicity were altered upon exposure to non-thermal microwave. Higher solubility and surface hydrophobicity of the samples treated with defrost mode and also 350 W were accompanied by a smaller size and lower uniformity of the oil droplets compared to the control and other samples. Non-thermal microwave treatment improved the emulsion stability by 1.43 times and defrost mode treated sample had the lowest stability index after 120 min. Interfacial dilatational rheology measurements revealed that 70 and 350 W treated samples created higher elastic, less stretchable solid-like layer at the O/W interface in comparison with defrost mode treated and control samples. Consequently, non-thermal microwave treatment could be considered as a promising simple, fast, and “green” protein modification technique.

Original language	English
Article number	131275
Journal	Food Chemistry
Volume	372
DOIs	https://doi.org/10.1016/j.foodchem.2021.131275
Publication status	Published - 15 Mar 2022

Bibliographical note

Publisher Copyright:
© 2021 Elsevier Ltd

Funding

Authors would like to thank Ozan Altın and Dr. Ferruh Erdoğdu from Department of Food Engineering, Ankara University, Turkey for non-thermal microwave treatment of SPI samples; Dr. Betül Yeşiltaş from Bioactives-Analysis and Application Research Group of National Food Institute, Technical University of Denmark for her technical and logistic support and the Olin Edirne Oil Company (Edirne, Turkey) for providing industrially de-oiled sunflower cake. This research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors.

Funders	Funder number
Olin Edirne Oil Company
Ankara Universitesi

Keywords

Dilatational rheology
Emulsifying properties
Interfacial tension
Non-thermal microwave
Sunflower protein

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10.1016/j.foodchem.2021.131275

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title = "Influence of non-thermal microwave radiation on emulsifying properties of sunflower protein",

abstract = "Sunflower protein isolate obtained from industrially de-oiled press cake was treated with non-thermal microwave, aiming to investigate how structure and emulsifying properties were affected. Our results indicated that the content of polar amino acids was decreased and solubility and surface hydrophobicity were altered upon exposure to non-thermal microwave. Higher solubility and surface hydrophobicity of the samples treated with defrost mode and also 350 W were accompanied by a smaller size and lower uniformity of the oil droplets compared to the control and other samples. Non-thermal microwave treatment improved the emulsion stability by 1.43 times and defrost mode treated sample had the lowest stability index after 120 min. Interfacial dilatational rheology measurements revealed that 70 and 350 W treated samples created higher elastic, less stretchable solid-like layer at the O/W interface in comparison with defrost mode treated and control samples. Consequently, non-thermal microwave treatment could be considered as a promising simple, fast, and “green” protein modification technique.",

keywords = "Dilatational rheology, Emulsifying properties, Interfacial tension, Non-thermal microwave, Sunflower protein",

author = "{Gultekin Subasi}, Busra and Seda Yildirim-Elikoğlu and İpek Altay and Ali Jafarpour and Federico Casanova and Mohammadifar, {Mohammad Amin} and Esra Capanoglu",

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AU - Gultekin Subasi, Busra

AU - Yildirim-Elikoğlu, Seda

AU - Altay, İpek

AU - Jafarpour, Ali

AU - Casanova, Federico

AU - Mohammadifar, Mohammad Amin

AU - Capanoglu, Esra

PY - 2022/3/15

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N2 - Sunflower protein isolate obtained from industrially de-oiled press cake was treated with non-thermal microwave, aiming to investigate how structure and emulsifying properties were affected. Our results indicated that the content of polar amino acids was decreased and solubility and surface hydrophobicity were altered upon exposure to non-thermal microwave. Higher solubility and surface hydrophobicity of the samples treated with defrost mode and also 350 W were accompanied by a smaller size and lower uniformity of the oil droplets compared to the control and other samples. Non-thermal microwave treatment improved the emulsion stability by 1.43 times and defrost mode treated sample had the lowest stability index after 120 min. Interfacial dilatational rheology measurements revealed that 70 and 350 W treated samples created higher elastic, less stretchable solid-like layer at the O/W interface in comparison with defrost mode treated and control samples. Consequently, non-thermal microwave treatment could be considered as a promising simple, fast, and “green” protein modification technique.

AB - Sunflower protein isolate obtained from industrially de-oiled press cake was treated with non-thermal microwave, aiming to investigate how structure and emulsifying properties were affected. Our results indicated that the content of polar amino acids was decreased and solubility and surface hydrophobicity were altered upon exposure to non-thermal microwave. Higher solubility and surface hydrophobicity of the samples treated with defrost mode and also 350 W were accompanied by a smaller size and lower uniformity of the oil droplets compared to the control and other samples. Non-thermal microwave treatment improved the emulsion stability by 1.43 times and defrost mode treated sample had the lowest stability index after 120 min. Interfacial dilatational rheology measurements revealed that 70 and 350 W treated samples created higher elastic, less stretchable solid-like layer at the O/W interface in comparison with defrost mode treated and control samples. Consequently, non-thermal microwave treatment could be considered as a promising simple, fast, and “green” protein modification technique.

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Influence of non-thermal microwave radiation on emulsifying properties of sunflower protein

Abstract

Bibliographical note

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Keywords

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