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<p>In this study, induced electric fields (IEF) of different intensities were generated by adjusting the voltage of the equipment (100, 300, and 500&#xa0;V). We treated whey protein isolates (WPI) by the induced electric field device. The effects of IEF treatment on the structural and techno-functional properties of WPI and the enhancement of protein stability were investigated. It is noteworthy that IEF treatment at 300&#xa0;V resulted in the most substantial enhancements. The findings suggested that the processing of WPI by IEF led to alterations in its secondary structure. Moreover, the particle size of WPI was reduced to 278.4&#xa0;nm under a voltage of 300&#xa0;V, and protein crystallinity increased by 25.83%, resulting in a more stable structure compared to untreated WPI. The treated WPI also demonstrated enhanced antioxidant activity, with foaming capacity increasing by 170.48% at 300&#xa0;V. Additionally, functional properties such as emulsification capacity, emulsion stability, and oil-holding capacity were improved, contributing to the overall stability of the protein solution. Overall, the most effective voltage for IEF treatment and protein modification was found to be 300&#xa0;V. The present study provides theoretical support for the acquisition of proteins that exhibit more stable and stronger functional properties.</p> Graphical abstract <p></p>

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Effect of induced electric field on the structural and functional properties of whey protein isolates

  • 期刊论文

  • 发表日期：

    2025年5月29日

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  • Xinyu You,
  • Hua Jiang,
  • Min Guo,
  • Fei Yu,
  • Hao Zhang,
  • Ning Wang,
  • Xiaoning Zhang,
  • Cunfang Wang

摘要

In this study, induced electric fields (IEF) of different intensities were generated by adjusting the voltage of the equipment (100, 300, and 500 V). We treated whey protein isolates (WPI) by the induced electric field device. The effects of IEF treatment on the structural and techno-functional properties of WPI and the enhancement of protein stability were investigated. It is noteworthy that IEF treatment at 300 V resulted in the most substantial enhancements. The findings suggested that the processing of WPI by IEF led to alterations in its secondary structure. Moreover, the particle size of WPI was reduced to 278.4 nm under a voltage of 300 V, and protein crystallinity increased by 25.83%, resulting in a more stable structure compared to untreated WPI. The treated WPI also demonstrated enhanced antioxidant activity, with foaming capacity increasing by 170.48% at 300 V. Additionally, functional properties such as emulsification capacity, emulsion stability, and oil-holding capacity were improved, contributing to the overall stability of the protein solution. Overall, the most effective voltage for IEF treatment and protein modification was found to be 300 V. The present study provides theoretical support for the acquisition of proteins that exhibit more stable and stronger functional properties.

Graphical abstract