Akademik Veri Yönetim Sistemi
Innovative Food Science and Emerging Technologies, cilt.109, 2026 (SCI-Expanded, Scopus)
Pulsed electric field (PEF) processing is an emerging non-thermal technology capable of modifying plant protein functionality through controlled structural rearrangements. This study systematically investigated the effects of electric field strength (3, 5, and 7 kV/cm) and pulse number (80, 100, and 120) on the structural, techno-functional, thermal, and rheological properties of quinoa protein concentrate (QPC). The results demonstrated that pulse number was the primary factor governing protein functionality, exerting a stronger influence than electric field strength. Compared with the control sample, moderate PEF treatment (5 kV/cm-80 pulses) significantly increased protein solubility (43.75 %), foaming capacity (36 %), and emulsion stability during centrifugation (14 %), while reducing surface tension and improving viscoelastic behavior. Structural analyses revealed a marked increase in free sulfhydryl groups (up to 27.6 μmol/g), a decrease in α-helix content accompanied by a corresponding increase in β-sheet structures, and reduced crystallinity, indicating partial protein unfolding without alteration of the primary structure, as confirmed by SDS-PAGE. Thermal analysis showed a substantial increase in denaturation enthalpy (9.24 J/g), reflecting enhanced structural ordering. In contrast, higher pulse numbers (120 pulses) promoted protein aggregation, leading to reduced solubility, foaming stability, and water-holding capacity. Microscopy revealed a smoother surface with cracks and sheet-like features in PEF-treated proteins compared to the control. These findings demonstrate that moderate PEF treatment improves QPC functionality by balancing molecular unfolding and aggregation, providing mechanistic insight into PEF-induced protein modification and highlighting its potential as a sustainable green technology for the development of high-performance plant-based food ingredients.