Effect of pulsed electric field on the secondary structure and thermal properties of soy protein isolate

Liu, Yan Yan; Zeng, Xin; Deng, Zhiping; Yu, Shu Juan; Yamasaki, Shinji

doi:10.1007/s00217-011-1580-z

Cited by 87 publications

(38 citation statements)

References 31 publications

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“…Besides microbial inactivation, PEF is also applied for alternative purposes such as enzyme inactivation (Onwude et al, 2017), and to increase extraction yield (Puértolas & Martínez De Marañón, 2015;Yan, He, & Xi, 2017). In relation to proteins, PEF has been noted to alter the structural features of proteins; for example, a PEF treatment of 35 KV/cm for 40 μs induces vibrational changes on the bonded side of amino acid chains, altering β-sheets and β-turns suggesting the denaturation of the protein (Liu, Zeng, Deng, Yu, & Yamasaki, 2011). Another recent study reports that the PEF treatment at 25 KV has altered the ovalbumin protein structure by reducing its α-helix content by 66.02% and increasing its βsheet content by 41.30% and therefore disruption of the native conformation (Qian, Ma, Wang, & Jiang, 2016).…”

Section: Novel Processing Techniquesmentioning

confidence: 99%

Peanut Allergy: Characteristics and Approaches for Mitigation

Shah

Shi

Ashley

et al. 2019

Comp Rev Food Sci Food Safe

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Peanut allergy has garnered significant attention because of the high sensitization rate, increase in allergy, and severity of the reaction. Sufficiently reliable therapies and efficient mitigating techniques to combat peanut allergy are still lacking. Current management relies on avoiding peanuts and nuts and seeds with homologous proteins, although adverse events mostly occur with accidental ingestion. There is a need for hypoallergenic peanut products to protect sensitized individuals and perhaps serve as immunotherapeutic products. Alongside traditional practices of thermal and chemical treatment, novel processing approaches such as high‐pressure processing, pulsed ultraviolet light, high‐intensity ultrasound, irradiation, and pulsed electric field have been performed toward reducing the immunoreactivity of peanut. Covalent and noncovalent chemical modifications to proteins also have the tendency to alter peanut allergenicity. Enzymatic hydrolysis seems to be the most advantageous technique in diminishing the allergenic potential of peanut. Furthermore, the combined processing approach (hurdle technologies) such as enzymatic hydrolysis followed by, or in conjunction with, roasting, high pressure and heat, ultrasound with enzymatic treatment, or germination have shown a significant reduction of peanut immunoreactivity and may emerge as useful techniques in reducing the allergenicity of peanut and other foods. This study represents our current knowledge about the alterations in allergenic properties of peanut via different processing mechanisms as well as evaluating its future potential, geographical based data on increasing sensitization, clinical relevance, eliciting dose, and current management of peanut allergy. Furthermore, the molecular characteristics and clinical relevance of peanut allergens have been discussed.

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Section: Novel Processing Techniquesmentioning

confidence: 99%

Peanut Allergy: Characteristics and Approaches for Mitigation

Shah

Shi

Ashley

et al. 2019

Comp Rev Food Sci Food Safe

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“…Prior study in soybean solution evaluated the impact of PEF treatment with 35 kV/cm, pulse width 40 µs and frequency of 1 kHz on the protein profiling and arrangement (Liu, Zeng, Deng, Yu, & Yamasaki, ). Conformational changes resulted from exposure to PEF included intermediate vibrational changes of bonded side‐chain amino acids, β‐turns, and β‐sheets structures and suggested denaturation of proteins.…”

Section: Nutritional Propertiesmentioning

confidence: 99%

Pulsed electric fields as an alternative to thermal processing for preservation of nutritive and physicochemical properties of beverages: A review

Gabrić

Barba²,

Roohinejad

et al. 2017

J Food Process Engineering

135

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Fruit juices and other beverages constitute an important source of bioactive compounds, but thermal processing may reduce their contents thus decreasing natural nutritive value of foods. This has been recently led to the use of non‐thermal technologies, especially pulsed electric fields (PEF) as an interesting alternative to thermal pasteurization of beverages. Reported results show that PEF is a useful for pasteurization of fruit juices that can minimize changes in physicochemical and nutritional properties with retention of higher amounts of health‐related phytochemicals. This study presents an overview of the effect of PEF on the physicochemical (e.g., Brix, pH, viscosity, acidity, color, aroma, and flavor, etc.) and nutritional (e.g., fatty acids and free amino acids, bioactive compounds, antioxidant capacity, etc.) properties of beverages. Practical applications Pulsed electric fields is suitable technological option for pasteurization, able to preserve valued bioactive compounds in beverages. Over the last decade, PEF has attracted a significant interest from various food industries and found numerous applications. However, chemical profile of food matrices has great influence on PEF, hence success of the treatment has to be evaluated and reported for each particular food. Accordingly, this review made systematic overview of the effects of PEF processing on the physicochemistry and nutrition with focus on beverages manufactured from various raw materials. Provided data can be applied for steering future uses of the PEF in processing, as well as directions of the future research with this useful technology.

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“…Liu et al . () reported that the 35 kV cm −1 PEF could polarised soya protein isolate (SPI) solution of dipole moments of some bonds of some molecular groups, such as C=O, C–O and C–O–C, thereby changes of structure and thermal stability of SPI. Also, Liu et al .…”

Section: Resultsmentioning

confidence: 99%

Effects of pulsed electric field on selected properties of L‐tryptophan

Qian

Zeng

Han

et al. 2015

Int J of Food Sci Tech

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Summary The effects of pulsed electric fields (PEF) treatment on the solubility, surface tension and fluorescence spectra of L‐tryptophan were systematically investigated using a range of PEF intensities (0–50 kV cm−1) and a number of pulses (0–216). PEF frequency and pulse width used in this experiment were 1000 Hz and 40 μs, respectively. Under these conditions, the solubility, pH value and maximum relative fluorescence value (RFV) of L‐tryptophan were generally increased and then decreased with both increasing the PEF intensity and pulse number. Conductivity of the solution was insensitive to changes but still increased slightly with increasing the PEF intensity. In addition, surface tension was decreased at higher PEF intensity and pulse number. Results from the mass spectrum analysis confirmed that after the PEF treatment, the basic structure of L‐tryptophan remained unchanged. These results suggested that PEF treatment induced some function alteration to the isolated L‐tryptophan without changing the basic structure.

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Effect of pulsed electric field on the secondary structure and thermal properties of soy protein isolate

Cited by 87 publications

References 31 publications

Peanut Allergy: Characteristics and Approaches for Mitigation

Peanut Allergy: Characteristics and Approaches for Mitigation

Pulsed electric fields as an alternative to thermal processing for preservation of nutritive and physicochemical properties of beverages: A review

Effects of pulsed electric field on selected properties of L‐tryptophan

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