Effect of moderate electric field on structural and thermo-physical properties of sunflower protein and sodium caseinate

Moderate electric field (MEF) was employed to sunflower protein isolate (SPI) and sodium caseinate (CAS) change their structural thermo-physical properties with a non-thermal approach. MEF treatment significantly reduced the average particle size noticeable changes in uniformity of SPI CAS solutions. A maximum 10% reduction surface tension observed for 0.2% w/w sample by applying 150 V 20 s. This effect less pronounced samples concentration 2% w/w. FTIR spectra provided an increased ?-helix content inducing bulkier, loosened more hydrophilic structure which is unlikely CAS. Intrinsic Fluorescence Spectroscopy revealed that treatments changed tertiary structures Denaturation temperatures enthalpies were decreased treatments.