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

^*Bu çalışma için yazışmadan sorumlu yazar

Gıda Mühendisliği Bölümü

Cumhuriyet University
Technical University of Denmark
Istanbul Technical University
Shiraz University

Araştırma sonucu: Dergiye katkı › Makale › bilirkişi

77 Atıf (Scopus)

Özet

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.

Orijinal dil	İngilizce
Makale numarası	102593
Dergi	Innovative Food Science and Emerging Technologies
Hacim	67
DOI'lar	https://doi.org/10.1016/j.ifset.2020.102593
Yayın durumu	Yayınlandı - Oca 2021

Bibliyografik not

Publisher Copyright:
© 2020 Elsevier Ltd

Finansman

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.

Finansörler
Bartın University
Olin Edirne Oil Company
Scientific and Technological Research Council
Delhi Technological University

Belgeye Erişim

10.1016/j.ifset.2020.102593

Diğer Dosyalar ve Linkler

Link to publication in Scopus

Alıntı Yap

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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.",

keywords = "Moderate electric field, Protein structure, Sodium caseinate, Sunflower protein",

author = "Suba{\c s}ı, \{B{\"u}{\c s}ra G{\"u}ltekin\} and Mastaneh Jahromi and Federico Casanova and Esra Capanoglu and Fatemeh Ajalloueian and Mohammadifar, \{Mohammad Amin\}",

note = "Publisher Copyright: {\textcopyright} 2020 Elsevier Ltd",

year = "2021",

month = jan,

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

language = "English",

volume = "67",

journal = "Innovative Food Science and Emerging Technologies",

issn = "1466-8564",

publisher = "Elsevier B.V.",

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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

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 - https://www.scopus.com/pages/publications/85097865207

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 -

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

Özet

Bibliyografik not

Finansman

Belgeye Erişim

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