Effects of pulsed electric field and metal ions on the electrochemical properties of ovalbumin solution

Authors

HU Fei, College of Food Science, South China Agricultrual University, Guangzhou, Guangdong 510642, China
TANG Ting, College of Food Science, South China Agricultrual University, Guangzhou, Guangdong 510642, China
ZHANG Jia, College of Food Science, South China Agricultrual University, Guangzhou, Guangdong 510642, China
LIU Yanyan, College of Food Science, South China Agricultrual University, Guangzhou, Guangdong 510642, China
JIANG Aimin, College of Food Science, South China Agricultrual University, Guangzhou, Guangdong 510642, China
JIANG Zhuo, College of Food Science, South China Agricultrual University, Guangzhou, Guangdong 510642, China

Abstract

Zeta potential analyzer, conductivity meter and electrochemical workstation were used to analyze the variation of zeta potential, electrical conductivity and redox potential, with addition of different divalent metal ions (Ca²⁺, Ba²⁺, Mn²⁺ and Cu²⁺) to ovalbumin solution before and after pulsed electric field treatment. The results showed that: ① the zeta potential of ovalbumin solution with Ba²⁺ and Cu²⁺ decreased with the addition of pulsed electric field energy and samples with Ca²⁺ and Mn²⁺ increased first and then decreased; ② With the increase of pulse electric field treatment time, the conductivity of protein solution with metal ions increased first and then decreased, among which Ca²⁺ had the greatest effect on the conductivity of protein solution; ③ the electrical activity and quantity of conductive materials decreased with the addition of four metal ions. Besides, the values of redox potential reduced gradually with increasing the treatment times.

Publication Date

5-28-2018

First Page

6

Last Page

10,117

DOI

10.13652/j.issn.1003-5788.2018.05.002

Recommended Citation

Fei, HU; Ting, TANG; Jia, ZHANG; Yanyan, LIU; Aimin, JIANG; and Zhuo, JIANG (2018) "Effects of pulsed electric field and metal ions on the electrochemical properties of ovalbumin solution," Food and Machinery: Vol. 34: Iss. 5, Article 2.
DOI: 10.13652/j.issn.1003-5788.2018.05.002
Available at: https://www.ifoodmm.cn/journal/vol34/iss5/2

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