Abstract
Induction electric field (IEF) technology is a new green treatment technology based on electric field, and its application has not been widely reported, especially in the direction of soybean protein isolate (SPI) modification. Therefore, IEF and several commonly used physical modification methods were used to investigate the effect on the structure and interfacial properties of SPI. The IEF treatment was found to be superior to the other groups in terms of emulsification performance, solubility and flexibility, which were enhanced by 44.61 %, 16.33 % and 30.55 %, as compared to untreated SPI. DSC shows more prominent thermal stabilisation of proteins after treatment. Secondary structure measurements revealed a decrease in α-helix content and an increase in random coil content, as well as an increase in surface hydrophobicity and free sulfhydryl groups, demonstrating a shift towards a loosely packed and disordered protein structure. At the same time, the IEF treatment particle size reaches a minimum and is uniformly distributed under the microscope, showing specific advantages in stabilising emulsions. In short, IEF provides a new way of thinking about protein modification, which is conducive to expanding the range of applications in the food industry.
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