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

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dc.authoridGolmakani, Mohammad-Taghi/0000-0001-5173-1178
dc.authoridNiakousari, Mehrdad/0000-0002-4557-9031
dc.authoridMohammadifar, Mohammad Amin/0000-0001-8804-4873
dc.contributor.authorJahromi, Mastaneh
dc.contributor.authorNiakousari, Mehrdad
dc.contributor.authorGolmakani, Mohammad Taghi
dc.contributor.authorSubasi, Busra Gultekin
dc.contributor.authorMohammadifar, Mohammad Amin
dc.date.accessioned2024-10-26T18:10:51Z
dc.date.available2024-10-26T18:10:51Z
dc.date.issued2022
dc.departmentSivas Cumhuriyet Üniversitesi
dc.description.abstractThis 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.
dc.description.sponsorshipResearch Affairs Office at Shiraz University, Iran [93GCU1M1981]
dc.description.sponsorshipThe authors gratefully acknowledge the financial support of the Research Affairs Office at Shiraz University, Iran (Grant #93GCU1M1981) , and provision of equipment and facilities at Research Group for Food Production Engineering, National Food Institute, Tech-nical University of Denmark (DTU) .
dc.identifier.doi10.1016/j.foostr.2022.100259
dc.identifier.issn2213-3291
dc.identifier.scopus2-s2.0-85124240324
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.foostr.2022.100259
dc.identifier.urihttps://hdl.handle.net/20.500.12418/30409
dc.identifier.volume32
dc.identifier.wosWOS:000760460100003
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofFood Structure-Netherlands
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectModerate electric field
dc.subjectStructure
dc.subjectEdible biodegradable film
dc.subjectEmulsion
dc.subjectSodium caseinate
dc.subjectModification
dc.titleInfluence of moderate electric field on sodium caseinate structure and its techno-functionality
dc.typeArticle

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