Pulsed electric field-assisted glycation of bovine serum albumin/starch conjugates improved their emulsifying properties

Taha, Ahmed; Casanova, Federico; Šimonis, Povilas; Jonikaitė-Švėgždienė, Jūratė; Jurkūnas, Marijus; Gomaa, Mohamed; Stirkė, Arūnas

doi:10.1016/j.ifset.2022.103190

Cited by 18 publications

(9 citation statements)

References 60 publications

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“…A similar trend was also found in PEF-assisted BSA/starch conjugates. The decrease in the grafting degree may be a result of the degradation of the conjugates at high electric field strengths ( Taha et al, 2022 ). Therefore, the electric field was chosen as 13.3 kV/cm in the following steps.…”

Section: Resultsmentioning

confidence: 99%

Combination with litchi procyanidins under PEF treatment alters the physicochemical and processing properties of inulin

et al. 2023

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Section: Resultsmentioning

confidence: 99%

Combination with litchi procyanidins under PEF treatment alters the physicochemical and processing properties of inulin

et al. 2023

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“…It was recently confirmed that a MEF (8–10 V/cm) formed larger aggregates of soy protein isolate [ 32 ]. This could occur due to the partial unfolding or aggregation of protein molecules [ 27 , 33 ]. Interestingly, increasing the EFS (higher than 10 kV/cm) resulted in smaller particle sizes compared to native protein and CSMs treated at 10 kV/cm.…”

Section: Resultsmentioning

confidence: 99%

“…Protein solubility is an essential factor affecting functional characteristics, including gelling, emulsifying, and foaming abilities [ 35 ]. Several factors can influence protein solubility, including amino acid profile, molecular weight, hydrogen bond content, as well as the hydrophobic and hydrophilic groups’ contents on the surface [ 27 , 36 ]. The solubility improved from 84.9 to 87.1, 86.4, and 86.6% following PEF at 10, 20, and 30 kV/cm, respectively ( Table 1 ).…”

Section: Resultsmentioning

confidence: 99%

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Effects of Pulsed Electric Field on the Physicochemical and Structural Properties of Micellar Casein

et al. 2023

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Pulsed electric field (PEF) as a green processing technology is drawing greater attention due to its eco-friendliness and potential to promote sustainable development goals. In this study, the effects of different electric field strengths (EFS, 0–30 kV/cm) on the structure and physicochemical features of casein micelles (CSMs) were investigated. It was found that the particle sizes of CSMs increased at low EFS (10 kV/cm) but decreased at high EFS (30 kV/cm). The absolute ζ-potential at 30 kV/cm increased from −26.6 (native CSMs) to −29.5 mV. Moreover, it was noticed that PEF treatment leads to changes in the surface hydrophobicity; it slightly increased at low EFS (10 kV/cm) but decreased at EFS > 10 kV/cm. PEF enhanced the protein solubility from 84.9 (native CSMs) to 87.1% (at 10 kV/cm). PEF at low EFS (10 kV/cm) intensified the emission fluorescence spectrum of CSMs, while higher EFS reduced the fluorescence intensity compared to native CSMs. Moreover, the analysis of the Amide Ι region showed that PEF-treated CSMs reduced the α-helix and increased the β-sheet content. Raman spectra confirmed that PEF treatment > 10 kV/cm buried tyrosine (Tyr) residues in a hydrophobic environment. It was also found that PEF treatment mainly induced changes in the disulfide linkages. In conclusion, PEF technology can be employed as an eco-friendly technology to change the structure and physiochemical properties of CSMs; this could improve their techno-functional properties.

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“… The emulsions stabilized by the conjugates showed better stability at pH = 4.6 and against different ionic strengths (150–300 mM NaCl). ( Taha et al, 2022 ) …”

Section: Protein-polysaccharide Conjugatesmentioning

confidence: 99%

Behavior of protein-polysaccharide conjugate-stabilized food emulsions under various destabilization conditions

et al. 2023

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Pulsed electric field-assisted glycation of bovine serum albumin/starch conjugates improved their emulsifying properties

Cited by 18 publications

References 60 publications

Combination with litchi procyanidins under PEF treatment alters the physicochemical and processing properties of inulin

Combination with litchi procyanidins under PEF treatment alters the physicochemical and processing properties of inulin

Effects of Pulsed Electric Field on the Physicochemical and Structural Properties of Micellar Casein

Behavior of protein-polysaccharide conjugate-stabilized food emulsions under various destabilization conditions

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