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 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 32
  • Publication Date: 2022
  • Doi Number: 10.1016/j.foostr.2022.100259
  • Title of Journal : FOOD STRUCTURE-NETHERLANDS
  • Keywords: Moderate electric field, Structure, Edible biodegradable film, Emulsion, Sodium caseinate, Modification, SECONDARY STRUCTURE, FILMS, CHITOSAN, GELATIN, STABILITY

Abstract

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.