Journal article
Influence of non-thermal microwave radiation on emulsifying properties of sunflower protein
Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark1
National Food Institute, Technical University of Denmark2
Hacettepe University3
Research Group for Bioactives – Analysis and Application, National Food Institute, Technical University of Denmark4
Istanbul Technical University5
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.
Language: | English |
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Year: | 2022 |
Pages: | 131275 |
ISSN: | 18737072 and 03088146 |
Types: | Journal article |
DOI: | 10.1016/j.foodchem.2021.131275 |
ORCIDs: | Altay, İpek , Jafarpour, Ali , Casanova, Federico and Mohammadifar, Mohammad Amin |