Pulsed Electric Field: Fundamentals and Effects on the Structural and Techno-Functional Properties of Dairy and Plant Proteins

被引：99

作者：

Taha, Ahmed ^{[1
,2
]}

Casanova, Federico ^{[3
]}

Simonis, Povilas ^{[1
]}

Stankevic, Voitech ^{[1
]}

Gomaa, Mohamed A. E. ^{[2
]}

Stirke, Arunas ^{[1
,4
]}

机构：

[1] Ctr Phys Sci & Technol, Dept Funct Mat & Elect, Sauletekio Al 3, LT-10257 Vilnius, Lithuania

[2] Alexandria Univ, Fac Agr Saba Basha, Dept Food Sci, Alexandria 21531, Egypt

[3] Tech Univ Denmark, Natl Food Inst, Food Prod Engn, DK-2800 Lyngby, Denmark

[4] Univ Latvia, Inst Solid State Phys, Micro & Nanodevices Lab, Kengaraga Str 8, LV-1063 Riga, Latvia

来源：

FOODS | 2022年 / 11卷 / 11期

基金：

欧盟地平线“2020”;

关键词：

pulsed electric field; pulse generation; milk proteins; plant proteins; functional properties; protein structure; HIGH-PRESSURE HOMOGENIZATION; HIGH-INTENSITY ULTRASOUND; EMERGING TECHNOLOGIES; PHYSICAL-PROPERTIES; THERMAL-PROPERTIES; AGGREGATION; SOLUBILITY; MICROORGANISMS; INACTIVATION; ENHANCEMENT;

D O I：

10.3390/foods11111556

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Dairy and plant-based proteins are widely utilized in various food applications. Several techniques have been employed to improve the techno-functional properties of these proteins. Among them, pulsed electric field (PEF) technology has recently attracted considerable attention as a green technology to enhance the functional properties of food proteins. In this review, we briefly explain the fundamentals of PEF devices, their components, and pulse generation and discuss the impacts of PEF treatment on the structure of dairy and plant proteins. In addition, we cover the PEF-induced changes in the techno-functional properties of proteins (including solubility, gelling, emulsifying, and foaming properties). In this work, we also discuss the main challenges and the possible future trends of PEF applications in the food proteins industry. PEF treatments at high strengths could change the structure of proteins. The PEF treatment conditions markedly affect the treatment results with respect to proteins' structure and techno-functional properties. Moreover, increasing the electric field strength could enhance the emulsifying properties of proteins and protein-polysaccharide complexes. However, more research and academia-industry collaboration are recommended to build highly effective PEF devices with controlled processing conditions.

引用

页数：20

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