Influence of non-thermal microwave radiation on emulsifying properties of sunflower protein

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dc.authoridJafarpour, Ali/0000-0002-4520-0087
dc.authoridAltay, Ipek/0000-0003-4447-7479
dc.authoridYildirim-Elikoglu, Seda/0000-0002-5067-0139
dc.authoridCasanova, Federico/0000-0001-7418-3223
dc.authoridGultekin Subasi, Busra/0000-0002-5304-3157
dc.authoridMohammadifar, Mohammad Amin/0000-0001-8804-4873
dc.contributor.authorSubasi, Busra Gultekin
dc.contributor.authorYildirim-Elikoglu, Seda
dc.contributor.authorAltay, Ipek
dc.contributor.authorJafarpour, Ali
dc.contributor.authorCasanova, Federico
dc.contributor.authorMohammadifar, Mohammad Amin
dc.contributor.authorCapanoglu, Esra
dc.date.accessioned2024-10-26T18:11:04Z
dc.date.available2024-10-26T18:11:04Z
dc.date.issued2022
dc.departmentSivas Cumhuriyet Üniversitesi
dc.description.abstractSunflower 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.
dc.identifier.doi10.1016/j.foodchem.2021.131275
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid34638058
dc.identifier.scopus2-s2.0-85116932223
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2021.131275
dc.identifier.urihttps://hdl.handle.net/20.500.12418/30490
dc.identifier.volume372
dc.identifier.wosWOS:000710224100001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofFood Chemistry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectNon-thermal microwave
dc.subjectSunflower protein
dc.subjectEmulsifying properties
dc.subjectInterfacial tension
dc.subjectDilatational rheology
dc.titleInfluence of non-thermal microwave radiation on emulsifying properties of sunflower protein
dc.typeArticle

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