Pulsed Electric Fields Effects on Proteins: Extraction, Structural Modification, and Enhancing Enzymatic Activity.

IF 1.6 Q4 BIOCHEMISTRY & MOLECULAR BIOLOGY
Bioelectricity Pub Date : 2024-09-16 eCollection Date: 2024-09-01 DOI:10.1089/bioe.2024.0023
J Marín-Sánchez, A Berzosa, I Álvarez, C Sánchez-Gimeno, J Raso
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引用次数: 0

Abstract

Pulsed electric field (PEF) is an innovative physical method for food processing characterized by low energy consumption and short processing time. This technology represents a sustainable procedure to extend food shelf-life, enhance mass transfer, or modify food structure. The main mechanism of action of PEF for food processing is the increment of the permeability of the cell membranes by electroporation. However, it has also been shown that PEF may modify the technological and functional properties of proteins. Generating a high-intensity electric field necessitates the flow of an electric current that may have side effects such as electrochemical reactions and temperature increments due to the Joule effect that may affect food components such as proteins. This article presents a critical review of the knowledge on the extraction of proteins assisted by PEF and the impact of these treatments on protein composition, structure, and functionality. The required research for understanding what happens to a protein when it is under the action of a high-intensity electric field and to know if the mechanism of action of PEF on proteins is different from thermal or electrochemical effects is underlying.

脉冲电场对蛋白质的影响:提取、结构修饰和增强酶活性。
脉冲电场(PEF)是一种创新的食品加工物理方法,其特点是能耗低、加工时间短。该技术是延长食品保质期、增强传质或改变食品结构的一种可持续程序。PEF 在食品加工中的主要作用机制是通过电穿孔增加细胞膜的渗透性。不过,也有研究表明,PEF 可以改变蛋白质的技术和功能特性。产生高强度电场需要电流,而电流可能会产生副作用,如电化学反应和焦耳效应导致的温度升高,从而影响蛋白质等食品成分。本文对利用 PEF 辅助提取蛋白质的知识,以及这些处理方法对蛋白质成分、结构和功能的影响进行了深入评述。为了解蛋白质在高强度电场作用下会发生什么变化,以及知道 PEF 对蛋白质的作用机制是否不同于热效应或电化学效应,需要进行深入研究。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Bioelectricity
Bioelectricity Multiple-
CiteScore
3.40
自引率
4.30%
发文量
33
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