Pulsed Electric Field-Induced Modification of Proteins: A Comprehensive Review

Shams, Rafeeya; Manzoor, Sobiya; Shabir, Irtiqa; Dar, Aamir Hussain; Dash, Kshirod Kumar; Srivastava, Shivangi; Pandey, Vinay Kumar; Bashir, Iqra; Khan, Shafat Ahmad

doi:10.1007/s11947-023-03117-x

Cited by 6 publications

(3 citation statements)

References 207 publications

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“…3h), most likely caused by a localized high-energy discharge of the electric eld. PEF treatment induces unfolding of protein molecules, affecting their secondary and tertiary con guration, which can subsequently lead to interactions and aggregation (Shams et al, 2024). In this study, these changes after the PEF treatment of oat our were much more discrete and were manifested in the sporadic appearance of shallow pits on the surface of the protein fragments (Fig.…”

Section: Morphological Properties Of Pef-treated Oat and Barley Ourmentioning

confidence: 58%

Pulsed electric field treatment of oat and barley flour: Influence on enzymes, non-starch polysaccharides, dough rheological properties and application in flat bread

Grgić,

Bleha,

Smrčková

et al. 2024

Preprint

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This study examined the effects of pulsed electric field (PEF) treatment on enzymes, non-starch polysaccharides, and bread making potential of oat and barley flour. Enzymes activity, microstructure, β-glucans extractability, molecular weight (Mw) and structure of non-starch polysaccharides, dough rheology and flat bread properties were determined. An exponential decay model explained better the residual activity of oat β-glucanase across electric field intensity than barley β-glucanase. PEF treatment of flour at 12 kV/cm for 162 ms significantly reduced β-glucanase activity (40.2–76.5%) while increased the concentration of total β-glucans (33.5%) and water-extractable arabinoxylans (36–41%). Mw of linear β-d-glucans decreased (9%) while Mw of branched arabinoxylans increased (6–33%). Scanning electron microscopy showed changes in microstructure of barley proteins. Blending wheat flour (70%) with oat or barley flour (30% weight) after PEF treatment enhanced gluten aggregation energy (29–19%) and breakdown viscosity (18–43%) of dough, as well as increased β-glucans content (21–32%) but reduced specific volume (11–24%). The findings of this study provide a comprehensive insight into the PEF's potential for retarding enzymatic reactions and preserving integrity of cereal non-starch polysaccharides.

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Section: Morphological Properties Of Pef-treated Oat and Barley Ourmentioning

confidence: 58%

Pulsed electric field treatment of oat and barley flour: Influence on enzymes, non-starch polysaccharides, dough rheological properties and application in flat bread

Grgić,

Bleha,

Smrčková

et al. 2024

Preprint

View full text Add to dashboard Cite

show abstract

“…2h), most likely caused by a localized high-energy discharge of the electric field. PEF treatment induces unfolding of protein molecules, affecting their secondary and tertiary configuration, which can subsequently lead to interactions and aggregation (Shams et al, 2024). In this study, these changes after the PEF treatment of oat flour were much more discrete and were manifested in the sporadic appearance of shallow pits on the surface of the protein fragments (Fig.…”

Section: Morphological Properties Of Pef-treated Oat and Barley Flourmentioning

confidence: 60%

Pulsed Electric Field Treatment of Oat and Barley Flour: Influence on Enzymes, Non-starch Polysaccharides, Dough Rheological Properties, and Application in Flat Bread

Grgić,

Bleha,

Smrčkova

et al. 2024

Food Bioprocess Technol

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This study examined the effects of pulsed electric field (PEF) treatment on enzymes, non-starch polysaccharides, and bread-making potential of oat and barley flour. Enzyme activity, microstructure, β-glucan extractability, molecular weight (Mw) and structure of non-starch polysaccharides, dough rheology, and flat bread properties were determined. An exponential decay model explained better the residual activity of oat β-glucanase across electric field intensity than barley β-glucanase. PEF treatment of flour at 12 kV/cm for 162 ms significantly reduced β-glucanase activity (40.2–76.5%) while increasing the concentration of total β-glucans (33.5%) and water-extractable arabinoxylans (36–41%). Mw of linear β-d-glucans decreased (9%) while Mw of branched arabinoxylans increased (6–33%). Scanning electron microscopy showed changes in microstructure of barley proteins. Blending wheat flour (70%) with oat or barley flour (30% weight) after PEF treatment enhanced gluten aggregation energy (29–19%) and breakdown viscosity (18–43%) of dough, as well as increased β-glucan content (21–32%) but reduced specific volume (11–24%). The findings of this study provide a comprehensive insight into the PEF’s potential for retarding enzymatic reactions and preserving integrity of cereal non-starch polysaccharides.

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“…PEF induces cell electroporation in solid foods and is thus used as a pretreatment method for drying, extraction, peeling, and cooking by enhancing mass transfer (Zhang, Lyu, et al, 2023). Depending on the intensity of food matrix processing and the properties of proteins present in foods, PEF treatment modifies the conformational structure of proteins, facilitating changes in their physicochemical and functional properties (Shams et al, 2023). Moreover, the PEF-processed starch is quickly gelatinized owing to the massive rearrangement and destruction of its molecular structure during high-field strength PEF application.…”

Section: Pef Pretreatmentmentioning

confidence: 99%

Application of emerging thermal and nonthermal technologies for improving textural properties of food grains: A critical review

Mahmood,

Muhoza,

Kothakot

et al. 2023

Comp Rev Food Sci Food Safe

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Emerging nonthermal and thermal food processing technologies are a better alternative to conventional thermal processing techniques because they offer high‐quality, minimally processed food. Texture is important in the food industry because it encompasses several product attributes and plays a vital role in consumer acceptance. Therefore, it is imperative to analyze the extent to which these technologies influence the textural attributes of food grains. Physical forces produced by cavitation are attributed to ultrasound treatment‐induced changes in the conformational and structural properties of food proteins. Pulsed electric field treatment causes polarization of starch granules, damaging the dense outer layer of starch granules and decreasing the mechanical strength of starch. Prolonged radio frequency heating results in the denaturation of proteins and gelatinization of starch, thus reducing binding tendency during cooking. Microwave energy induces rapid removal of water from the product surface, resulting in lower bulk density, low shrinkage, and a porous structure. However, evaluating the influence of these techniques on food grain texture is difficult owing to differences in their primary operation mode, operating conditions, and equipment design. To maximize the advantages of nonthermal and thermal technologies, in‐depth research should be conducted on their effects on the textural properties of different food grains while ensuring the selection of appropriate operating conditions for each food grain type. This article summarizes all recent developments in these emerging processing technologies for food grains, discusses their potential applications and drawbacks, and presents prospects for future developments in food texture enhancement.

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Pulsed Electric Field-Induced Modification of Proteins: A Comprehensive Review

Cited by 6 publications

References 207 publications

Pulsed electric field treatment of oat and barley flour: Influence on enzymes, non-starch polysaccharides, dough rheological properties and application in flat bread

Pulsed electric field treatment of oat and barley flour: Influence on enzymes, non-starch polysaccharides, dough rheological properties and application in flat bread

Pulsed Electric Field Treatment of Oat and Barley Flour: Influence on Enzymes, Non-starch Polysaccharides, Dough Rheological Properties, and Application in Flat Bread

Application of emerging thermal and nonthermal technologies for improving textural properties of food grains: A critical review

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