Pulsed electric field-induced structural modification of whey protein

2008 ◽  
Author(s):  
Bob Y Xiang ◽  
Michael O Ngadi ◽  
Luz A Ochoa-Martinez ◽  
Marian V Simpson
Keyword(s):  
Electric Field ◽  
Whey Protein ◽  
Structural Modification ◽  
Pulsed Electric Field

Pulsed Electric Field-Induced Structural Modification of Whey Protein Isolate

2009 ◽  
Vol 4 (8) ◽  
pp. 1341-1348 ◽  
Author(s):  
Bob Y. Xiang ◽  
Michael O. Ngadi ◽  
Luz A. Ochoa-Martinez ◽  
Marian V. Simpson
Keyword(s):  
Electric Field ◽  
Whey Protein ◽  
Structural Modification ◽  
Pulsed Electric Field ◽  
Whey Protein Isolate ◽  
Protein Isolate

Properties of whey protein isolate–dextran conjugate prepared using pulsed electric field

2011 ◽  
Vol 44 (4) ◽  
pp. 1052-1058 ◽  
Author(s):  
Wei-Wei Sun ◽  
Shu-Juan Yu ◽  
Xin-An Zeng ◽  
Xiao-Quan Yang ◽  
Xiao Jia
Keyword(s):  
Electric Field ◽  
Whey Protein ◽  
Pulsed Electric Field ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Dextran Conjugate

Enhanced synthesis of succinylated whey protein isolate by pulsed electric field pretreatment

2021 ◽  
pp. 129892
Author(s):  
Fei-Yue Xu ◽  
Qing-Hui Wen ◽  
Rui Wang ◽  
Jian Li ◽  
Bo-Ru Chen ◽  
...  
Keyword(s):  
Electric Field ◽  
Whey Protein ◽  
Pulsed Electric Field ◽  
Whey Protein Isolate ◽  
Protein Isolate

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
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