Pulsed electric field pretreatment of bovine α-lactalbumin: Effect of processing parameters on structure, hydrolysis and production of potential antihypertensive and antidiabetic peptides

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing Pub Date : 2025-04-14 DOI:10.1016/j.fbp.2025.04.004

Hélorie Clouzot , Jacinthe Thibodeau , Laurent Bazinet , Rénato Froidevaux , Sergey Mikhaylin

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Abstract

α-lactalbumin (α-lac), a key protein in the agro-food industry, is a promising source of bioactive peptides with antihypertensive and antidiabetic potential. However, its compact globular structure limits enzymatic hydrolysis efficiency. This study demonstrates the innovative use of pulsed electric fields (PEF) as a pretreatment to enhance hydrolysis compared to untreated and thermally pretreated samples. PEF conditions of 10 and 15 kV/cm (75 pulses) doubled the degree of hydrolysis (DH), while 20 kV/cm (37 pulses) achieved a 1.8-fold increase relative to native α-lac. Structural analyses revealed that PEF induced partial protein unfolding, increasing the accessibility of cleavage sites. Furthermore, PEF pretreatment facilitated the generation of bioactive peptides such as AHKAL and LAHK, which have not been previously reported for their antihypertensive and antidiabetic activities. These peptides showed an average abundance 2 times higher than in native α-lac and exceeded yields from thermal pretreatments. PEF also proved to be eco-efficient, with conditions comparable to thermal treatment at 75 °C and without excessive denaturation. This study establishes PEF as an innovative and sustainable technology capable of unlocking the functional potential of α-lac, paving the way for new opportunities in protein valorization within the agro-food industry.

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脉冲电场预处理牛α-乳清蛋白：工艺参数对结构、水解和生产潜在降压和降糖肽的影响

α-乳清蛋白（α-lac）是农业食品工业的关键蛋白，是具有抗高血压和糖尿病潜力的生物活性肽的重要来源。然而，其紧凑的球形结构限制了酶解效率。本研究展示了脉冲电场（PEF）作为预处理的创新应用，与未经处理和热预处理的样品相比，可以增强水解。10和15 kV/cm（75个脉冲）的PEF条件使水解度（DH）增加了一倍，而20 kV/cm（37个脉冲）的PEF条件使水解度（DH）相对于天然α-lac提高了1.8倍。结构分析表明，PEF诱导部分蛋白展开，增加了裂解位点的可及性。此外，PEF预处理促进了AHKAL和LAHK等生物活性肽的生成，这些生物活性肽在之前的降压和降糖活性研究中未被报道过。这些肽的平均丰度比天然α-lac高出2倍，并且超过了热预处理的产率。PEF也被证明具有生态效益，其条件可与75°C的热处理相媲美，而且不会过度变性。本研究确立了PEF作为一种创新和可持续的技术，能够释放α-lac的功能潜力，为农业食品工业中蛋白质增值的新机遇铺平道路。

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来源期刊

Food and Bioproducts Processing 工程技术-工程：化工

CiteScore

9.70

自引率

4.30%

发文量

115

审稿时长

24 days

期刊介绍： Official Journal of the European Federation of Chemical Engineering: Part C FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering. Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing. The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those: • Primarily concerned with food formulation • That use experimental design techniques to obtain response surfaces but gain little insight from them • That are empirical and ignore established mechanistic models, e.g., empirical drying curves • That are primarily concerned about sensory evaluation and colour • Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material, • Containing only chemical analyses of biological materials.