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<p>This study explored the synergistic effect of pulse electric field (PEF) pretreatment with microwave glycation to enhance the degree of conjugation of soy protein- kappa carrageenan (κ-carrageenan) conjugates. A Central Composite Rotational Design was employed as an optimization tool to examine the degree of conjugation, intermediate product formation, extent of browning, and gel hardness. The optimized operating conditions derived from the desirability analysis included a PEF strength (10&#xa0;kV/cm), pulse width (10 us), pulse off time (23 ms), and number of cycles (162). Following pulse electric field pretreatment, the suspension underwent microwave glycation at 320&#xa0;W/g. The optimization results showed R<sup>2</sup> values ranging from 0.79 to 0.89. The results indicated greater influence of pulse width and amplitude on various response parameters. The desirability of an optimized conjugate sample was 0.96. Further hybrid PEF-microwave glycated sample was compared with microwave glycation alone. The attributes significantly improved for PEF combined microwave glycation. After the optimized hybrid treatment, values of responses were higher viz., DC (1.6 times), IP (1.75 times), and hardness (1.94 times), whereas BI was reduced by 89.28%. This study paves the way for the use of non-thermal technologies (pulse electric field), as pretreatment to improve the quality and functionality of conjugates. This study highlights the potential to manufacture commercial-grade additives, such as gelling agents, from soy protein and κ-carrageenan.</p>

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Optimization of PEF combined microwave glycation and comparison with conventional microwave treatment for soy protein and kappa carrageenan conjugation

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年4月22日

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  • Neha Pandey,
  • Ashutosh Upadhyay,
  • Nishant Kumar,
  • Shivangi Mishra,
  • Saumya Sonam Sinha

摘要

This study explored the synergistic effect of pulse electric field (PEF) pretreatment with microwave glycation to enhance the degree of conjugation of soy protein- kappa carrageenan (κ-carrageenan) conjugates. A Central Composite Rotational Design was employed as an optimization tool to examine the degree of conjugation, intermediate product formation, extent of browning, and gel hardness. The optimized operating conditions derived from the desirability analysis included a PEF strength (10 kV/cm), pulse width (10 us), pulse off time (23 ms), and number of cycles (162). Following pulse electric field pretreatment, the suspension underwent microwave glycation at 320 W/g. The optimization results showed R2 values ranging from 0.79 to 0.89. The results indicated greater influence of pulse width and amplitude on various response parameters. The desirability of an optimized conjugate sample was 0.96. Further hybrid PEF-microwave glycated sample was compared with microwave glycation alone. The attributes significantly improved for PEF combined microwave glycation. After the optimized hybrid treatment, values of responses were higher viz., DC (1.6 times), IP (1.75 times), and hardness (1.94 times), whereas BI was reduced by 89.28%. This study paves the way for the use of non-thermal technologies (pulse electric field), as pretreatment to improve the quality and functionality of conjugates. This study highlights the potential to manufacture commercial-grade additives, such as gelling agents, from soy protein and κ-carrageenan.