Protein Gels Influence of Moderate Electric Field on Its Structure, Aggregation, and Gelation Properties─A Recent Update

Abstract

Protein gels are gaining much interest due to their wide range of functional properties like bioactive compound encapsulation (nutraceuticals), packaging film formation, and recently plant protein gels have also been researched for their differential functionalities to be used as an alternative for dairy and dairy-based products. The functionality of the gels is limited due to different factors such as the source of extraction and various physical conditions in which gels are prepared. Novel nonthermal technologies like moderate electric field (MEF) will help to improve the structure, aggregation, and gelation properties and provide gels with distinctive behavior suitable for specific applications in food processing and packaging sectors. This review discusses the basics of MEF and its effect on different animal and plant protein gels. In addition, the applications of the MEF-treated gels are included in this review. Furthermore, this review gives insights into conventional and novel gel sources and the gel formation process. Though there is various research conducted on the MEF effect on protein gels, the exact effect of MEF is not yet understood clearly. Further research needs to be conducted to understand the specific effects.