Influence of moderate electric field on sodium caseinate structure and its techno-functionality

Jahromi M., Niakousari M., Golmakani M. T., Subasi B. G., Mohammadifar M. A.

FOOD STRUCTURE-NETHERLANDS, vol.32, 2022 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 32
  • Publication Date: 2022
  • Doi Number: 10.1016/j.foostr.2022.100259
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Food Science & Technology Abstracts, INSPEC
  • Keywords: Moderate electric field, Structure, Edible biodegradable film, Emulsion, Sodium caseinate, Modification, SECONDARY STRUCTURE, FILMS, CHITOSAN, GELATIN, STABILITY
  • Istanbul Technical University Affiliated: No


This study aimed to evaluate the effect of moderate electric field (MEF) treatment, as a non-thermal technology, on the structure and techno-functionality of sodium caseinate. Colloidal dispersions of caseinate were subjected to different MEF processing conditions (2.56 V cm(-1) for 1 and 2 h, 38.46 V cm(-1) for 5 and 20 s) and their structural, physical, emulsifying and film-forming characteristics were assessed. The Fourier transform infrared (FTIR) analysis of the caseinate showed higher beta-structures and a reduction in random coil conformation after MEF. The MEF-treated dispersions exhibited smaller particle size and developed emulsions with higher physical stability. The process increased the tensile strength (by 6.52-27.37%) and stretchability (by 12.17-54.30%) of caseinate film. A higher glass transition temperature in MEF-processed caseinate films was confirmed by modulated differential scanning calorimetry (MDSC) profiles. The scanning electron microscope (SEM) images showed a more uniform microstructure in treated caseinate films. The results suggest that MEF may be efficiently applied for mild modification of the structure of caseinate resulting in its property improvement.