Unfolding and nanotube formation of ovalbumin induced by pulsed electric field

Wei, Jing-Ni; Zeng, Xin‐An; Tang, Ting; Jiang, Zhuo; Liu, Yanyan

doi:10.1016/j.ifset.2017.10.011

Cited by 47 publications

(15 citation statements)

References 35 publications

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“…Pulsed electric fields (PEF), regarded as an emerging non‐thermal treatment technology, has been used in inactivation of pathogenic microorganisms in food processing, which can also improve the colour, texture and flavour (Lee et al ., ; Fauster et al ., ; Tian et al ., ) of food compared with other thermal processing approaches (Gonzalez‐Casado et al ., ). Besides, PEF techniques have been employed to modify the structures of the polymer compounds such as starch (Hong et al ., , ) and ovalbumin nanotube (Wei et al ., ). Recently, the application of PEF in inactivating microorganisms has been extensively investigated and demonstrated (Wang et al ., ; Niu et al ., ).…”

Section: Introductionmentioning

confidence: 97%

Effects of pulsed electric fields pretreatment on the quality of jujube wine

Tang

Wen

et al. 2019

Int J of Food Sci Tech

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Pulsed electric fields (PEF) accounts for one of the novel non‐thermal processing and preservation technologies and is regarded as an emerging application with the advantage of minimising the loss of valued bioactive compounds in food processing. In this study, various PEF pulses were applied to jujube pulp before fermentation. The fermentation kinetics, compositions, volatile and sensory characteristics were investigated and compared. Results showed that the PEF pretreatment with ten exponential wave pulses at 1.5 kV cm−1, 1 Hz improved phenolic compounds extraction, especially for caffeic acid, morin and p‐hydroxybenzoic acid. Besides, fifty pulses pretreatment enhanced 10% of the wine dry extract. In addition, PEF pretreatment significantly enriched the floral and fruity volatile notes to jujube wine with a decrease in fusel oil. Consequently, PEF preprocessing is a promising method that can be adopted in winemaking industry to promote wine quality and sensory profile.

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Section: Introductionmentioning

confidence: 97%

Effects of pulsed electric fields pretreatment on the quality of jujube wine

Tang

Wen

et al. 2019

Int J of Food Sci Tech

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“…Pulsed electric fields is a non‐thermal technology, with potential applications in microorganisms sterilisation, polymer compounds modification and bioactive constituent extraction (Hong et al ., 2016; Wei et al ., 2018; Niu et al ., 2019). With the development of PEF in recent years, its application in yeast autolysis has attracted great attention.…”

Section: Introductionmentioning

confidence: 99%

The effect of moderate pulsed electric fields on autolysis of Saccharomyces cerevisiae and the amino acid content in autolysates

Yang

Wang

Gao

et al. 2020

Int J of Food Sci Tech

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The effect of moderate pulsed electric fields (MPEF) strength on autolysis of Saccharomyces cerevisiae was evaluated in this study. After exposure to MPEF with intensity of 7 kV cm À1 for 4 ms, the integrity of the cell wall was obviously destroyed and the inactivation of S. cerevisiae reached 99.43%. During the subsequent 42-h autolysis process, the release of free a-amino nitrogen of MPEF-treated cells, as well as extracellular protease activity, was significantly (P < 0.05) higher than that of untreated cells. Moreover, exposure to 7 kV cm À1 led to an increase of the total amino acid of 149.36%. In particular, the content of aspartic acid and glutamic acid which are important umami flavour precursors increased by 232.55% and 209.40%, respectively. These results indicate that MPEF will be an effective method to accelerate autolysis of S. cerevisiae for obtaining high-quality yeast extract as flavour enhancers and nutrition supplements.

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“…[45][46][47] In addition, there is evidence that Ca 2+ (as CaCl 2 ) accelerate proteins aggregation, in general, 48,49 and the OVA one, in particular. 50 Cheng et al 51 studied digestion of zein nanoparticles and when they were subjected to SGF, a precipitation phenomenon was observed. Authors explained that added ions increased both the amount of non-dispersed protein and the tendency of particles to self-assemble into larger structures.…”

Section: 2mentioning

confidence: 99%