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

GÜLTEKİN SUBAŞI B., Jahromi M., Casanova F., Çapanoğlu Güven E., Ajalloueian F., Mohammadifar M. A.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, vol.67, 2021 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 67
  • Publication Date: 2021
  • Doi Number: 10.1016/j.ifset.2020.102593
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Biotechnology Research Abstracts, CAB Abstracts, Compendex, Food Science & Technology Abstracts, Veterinary Science Database
  • Istanbul Technical University Affiliated: Yes


Moderate electric field (MEF) was 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 significantly reduced the average particle size with noticeable changes in the uniformity of SPI and CAS solutions. A maximum of 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 ?-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.