000144740 001__ 144740
000144740 005__ 20240912131721.0
000144740 0247_ $$2doi$$a10.1089/bioe.2024.0023
000144740 0248_ $$2sideral$$a139502
000144740 037__ $$aART-2024-139502
000144740 041__ $$aeng
000144740 100__ $$aMarín-Sánchez, J.$$uUniversidad de Zaragoza
000144740 245__ $$aPulsed electric fields effects on proteins: extraction, structural modification, and enhancing enzymatic activity
000144740 260__ $$c2024
000144740 5060_ $$aAccess copy available to the general public$$fUnrestricted
000144740 5203_ $$aPulsed electric field (PEF) is an innovative physical method for food processing characterized by low energy consumption and short processing time. This technology represents a sustainable procedure to extend food shelf-life, enhance mass transfer, or modify food structure. The main mechanism of action of PEF for food processing is the increment of the permeability of the cell membranes by electroporation. However, it has also been shown that PEF may modify the technological and functional properties of proteins. Generating a high-intensity electric field necessitates the flow of an electric current that may have side effects such as electrochemical reactions and temperature increments due to the Joule effect that may affect food components such as proteins. This article presents a critical review of the knowledge on the extraction of proteins assisted by PEF and the impact of these treatments on protein composition, structure, and functionality. The required research for understanding what happens to a protein when it is under the action of a high-intensity electric field and to know if the mechanism of action of PEF on proteins is different from thermal or electrochemical effects is underlying.
000144740 540__ $$9info:eu-repo/semantics/openAccess$$aAll rights reserved$$uhttp://www.europeana.eu/rights/rr-f/
000144740 655_4 $$ainfo:eu-repo/semantics/review$$vinfo:eu-repo/semantics/acceptedVersion
000144740 700__ $$aBerzosa, A.$$uUniversidad de Zaragoza
000144740 700__ $$0(orcid)0000-0003-2430-858X$$aÁlvarez, I.$$uUniversidad de Zaragoza
000144740 700__ $$0(orcid)0000-0002-5086-7839$$aSánchez-Gimeno, C.$$uUniversidad de Zaragoza
000144740 700__ $$0(orcid)0000-0003-3957-9091$$aRaso, J.$$uUniversidad de Zaragoza
000144740 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000144740 773__ $$g(2024), [13 pp.]$$tBioelectricity$$x2576-3105
000144740 8564_ $$s470856$$uhttps://zaguan.unizar.es/record/144740/files/texto_completo.pdf$$yPostprint
000144740 8564_ $$s599554$$uhttps://zaguan.unizar.es/record/144740/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000144740 909CO $$ooai:zaguan.unizar.es:144740$$particulos$$pdriver
000144740 951__ $$a2024-09-12-13:15:42
000144740 980__ $$aARTICLE