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

Jahromi M., Niakousari M., Golmakani M. T., Subaşı B., Mohammadifar M. A.

Food Structure, cilt.32, 2022 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 32
  • Basım Tarihi: 2022
  • Doi Numarası: 10.1016/j.foostr.2022.100259
  • Dergi Adı: Food Structure
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Food Science & Technology Abstracts, INSPEC
  • Anahtar Kelimeler: Moderate electric field, Structure, Edible biodegradable film, Emulsion, Sodium caseinate, Modification, SECONDARY STRUCTURE, FILMS, CHITOSAN, GELATIN, STABILITY
  • Sivas Cumhuriyet Üniversitesi Adresli: Evet

Özet

© 2022 Elsevier LtdThis 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 β-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.