The mechanism of reduced IgG/IgE-binding of β-lactoglobulin by pulsed electric field pretreatment combined with glycation revealed by ECD/FTICR-MS

2018 ◽  
Vol 9 (1) ◽  
pp. 417-425 ◽  
Author(s):  
Wenhua Yang ◽  
Zongcai Tu ◽  
Hui Wang ◽  
Lu Zhang ◽  
Igor A. Kaltashov ◽  
...  
Keyword(s):  
Electric Field ◽  
Pulsed Electric Field ◽  
Binding Ability ◽  
Fticr Ms ◽  
Ige Binding ◽  
Conformational Epitopes ◽  
Linear Epitopes ◽  
Β Lactoglobulin

PEF pretreatment significantly reduced the IgG/IgE-binding ability of β-Lg by the modification of linear epitopes and destruction of conformational epitopes.

scholarly journals Effect of Pulsed Electric Field (PEF) on Bacterial Viability and Whey Protein in the Processing of Raw Milk

2021 ◽  
Vol 11 (23) ◽  
pp. 11281
Author(s):  
Aivaras Šalaševičius ◽  
Dovilė Uždavinytė ◽  
Mindaugas Visockis ◽  
Paulius Ruzgys ◽  
Saulius Šatkauskas
Keyword(s):  
Electric Field ◽  
Protein Content ◽  
Whey Protein ◽  
Nutritional Value ◽  
Food Products ◽  
Pulsed Electric Field ◽  
Raw Milk ◽  
Bacterial Inactivation ◽  
Bacterial Viability ◽  
Β Lactoglobulin

There is growing concern regarding the nutritional value of processed food products. Although thermal pasteurization, used in food processing, is a safe method and is widely applied in the food industry, food products lack quality and nutritional value because of the high temperatures used during pasteurization. In this study, the effect of pulsed electric field (PEF) processing on whey protein content and bacterial viability in raw milk was evaluated by changing the PEF strength and number of pulses. For comparison, traditional pasteurization techniques, such as low-temperature long-time (LTLT), ultra-high temperature (UHT), and microfiltration (MF), were also tested for total whey protein content, bacterial activity, and coliforms. We found that, after treatment with PEF, a significant decrease in total bacterial viability of 2.43 log and coliforms of 0.9 log was achieved, although undenatured whey protein content was not affected at 4.98 mg/mL. While traditional pasteurization techniques showed total bacterial inactivation, they were detrimental for whey protein content: β-lactoglobulin was not detected using HPLC in samples treated with UHT. LTLT treatment led to a significant decrease of 75% in β-lactoglobulin concentration; β-lactoglobulin content in milk samples treated with MF was the lowest compared to LTLT and UHT pasteurization, and ~10% and 27% reduction was observed.

Influence of Pulse Width on Polyphenol Extraction from Agricultural Products by Pulsed Electric Field

2013 ◽  
Vol 133 (2) ◽  
pp. 32-37 ◽  
Author(s):  
Akira Nakagawa ◽  
Hitoshi Hatayama ◽  
Koichi Takaki ◽  
Shoji Koide ◽  
Yukio Kawamura
Keyword(s):  
Electric Field ◽  
Pulse Width ◽  
Pulsed Electric Field ◽  
Agricultural Products ◽  
Polyphenol Extraction

Development of PEF extraction technology by Maguin

2015 ◽  
pp. 758-760
Author(s):  
Romain Delecourt ◽  
Loïc Marsal
Keyword(s):  
Sugar Beet ◽  
Electric Field ◽  
Pulsed Electric Field ◽  
Extraction Technology ◽  
Application System ◽  
Wide Range ◽  
Type Machine

Maguin (France) is still active in the application of pulsed electric field (PEF) technology. After having carried out successful tests on a 10 t/h pilot screw-type machine on sugar beet cossettes, a new application system based on a roller technology has been developed. This technology allows a wide range of application due to its flexibility with flowrates and materials. A variety of process schemes are proposed to ensure the best performance of the PEF technology.

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