Enhancement mechanism of low-frequency magnetic field on the gelation and structures of potato protein emulsion gel.

The objective of this study was to investigate the enhancement mechanism of low-frequency magnetic field (LF-MF) on the gelation and structures of potato protein-linseed oil emulsion gel. Results indicated that the gel strength and water holding capacity of the gel induced by 6 mT LF-MF intensity were significantly increased from 0.33 N‧mm and 42.7 % to 0.61 N‧mm and 46.3 %, respectively. Nuclear magnetic resonance analysis demonstrated a significant reduction in relaxation time. The gel with LF-MF treatment exhibited denser and more homogeneous microstructures with better uniform distribution of oil phase in the tightly packed protein matrix, possessing significantly improved hydrogen bonding, disulfide bonding, hydrophobic interactions and β-structures. Those results demonstrated that LF-MF treatment could be an innovative and promising strategy for enhancing the performance of potato protein-linseed oil emulsion gel, highlighting great application potential for improving the quality of plant protein gels.