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.
|Number of pages||9|
|Publication status||Published - 15 Mar 2022|
Bibliographical noteFunding Information:
Authors would like to thank Ozan Alt?n and Dr. Ferruh Erdo?du from Department of Food Engineering, Ankara University, Turkey for non-thermal microwave treatment of SPI samples; Dr. Bet?l Ye?ilta? from Bioactives-Analysis and Application Research Group of National Food Institute, Technical University of Denmark for her technical and logistic support and the Olin Edirne Oil Company (Edirne, Turkey) for providing industrially de-oiled sunflower cake. This research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors.
© 2021 Elsevier Ltd
- Dilatational rheology
- Emulsifying properties
- Interfacial tension
- Non-thermal microwave
- Sunflower protein