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^*

^*Bu çalışma için yazışmadan sorumlu yazar

Gıda Mühendisliği Bölümü

Cumhuriyet University
Technical University of Denmark
Istanbul Technical University
Hacettepe University

Araştırma sonucu: Dergiye katkı › Makale › bilirkişi

37 Atıf (Scopus)

Özet

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.

Orijinal dil	İngilizce
Makale numarası	131275
Dergi	Food Chemistry
Hacim	372
DOI'lar	https://doi.org/10.1016/j.foodchem.2021.131275
Yayın durumu	Yayınlandı - 15 Mar 2022

Bibliyografik not

Publisher Copyright:
© 2021 Elsevier Ltd

Finansman

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.

Finansörler
Olin Edirne Oil Company
Ankara Universitesi

Belgeye Erişim

10.1016/j.foodchem.2021.131275

Diğer Dosyalar ve Linkler

Link to publication in Scopus

Alıntı Yap

@article{f759e57031424261966fefbe043e52ae,

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",

note = "Publisher Copyright: {\textcopyright} 2021 Elsevier Ltd",

year = "2022",

month = mar,

day = "15",

doi = "10.1016/j.foodchem.2021.131275",

language = "English",

volume = "372",

journal = "Food Chemistry",

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TY - JOUR

T1 - Influence of non-thermal microwave radiation on emulsifying properties of sunflower protein

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

Y1 - 2022/3/15

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.

KW - Dilatational rheology

KW - Emulsifying properties

KW - Interfacial tension

KW - Non-thermal microwave

KW - Sunflower protein

UR - https://www.scopus.com/pages/publications/85116932223

U2 - 10.1016/j.foodchem.2021.131275

DO - 10.1016/j.foodchem.2021.131275

M3 - Article

C2 - 34638058

AN - SCOPUS:85116932223

SN - 0308-8146

VL - 372

JO - Food Chemistry

JF - Food Chemistry

M1 - 131275

ER -

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

Özet

Bibliyografik not

Finansman

Belgeye Erişim

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