160913 20251204145007.0 doi 10.1016/j.foodhyd.2025.111527 sideral 144046 ART-2025-144046 eng Marín-Sánchez, Javier Universidad de Zaragoza (orcid)0009-0005-4339-0111 Yeast protein extraction assisted by Pulsed Electric Fields: Balancing electroporation and recovery 2025 Access copy available to the general public Unrestricted Pulsed Electric Fields (PEF) technology is a promising method for extracting intracellular proteins from Saccharomyces cerevisiae by inducing membrane permeabilization. The degree of permeabilization, influenced by the number and size of pores formed, is expected to affect extraction efficiency. However, the impact of PEF treatment intensity on protein recovery remains unclear, particularly regarding the balance between membrane permeabilization and potential protein denaturation due to treatment. In this study, yeast cells were treated with PEF at 15 kV/cm across a total specific energy range (43.3–207.0 kJ/kg), and electroporation was assessed via flow cytometry. The release of amino acids, peptides, proteins, and protease activity was monitored over incubation time. The impact of field strength (5–20 kV/cm) on protein solubility was also analyzed. Lower-intensity treatments (43.3–84.0 kJ/kg) enabled up to 80 % protein recovery after 24 h, driven by protease activation and sustained hydrolysis. In contrast, higher-intensity treatments (≥121.1 kJ/kg) induced greater electroporation but reduced extraction efficiency (30–50 %) due to electric field–temperature synergy causing protein denaturation and loss of solubility. These findings highlight the need to optimize PEF conditions to balance electroporation and protein recovery, reinforcing PEF as a viable method for sustainable, high-quality protein recovery from yeast biomass. info:eu-repo/grantAgreement/ES/AEI/PID2020-113620RB-100 info:eu-repo/semantics/embargoedAccess All rights reserved http://www.europeana.eu/rights/rr-f/ info:eu-repo/semantics/article info:eu-repo/semantics/acceptedVersion Berzosa, Alejandro Universidad de Zaragoza Álvarez, Ignacio Universidad de Zaragoza (orcid)0000-0003-2430-858X Raso, Javier Universidad de Zaragoza (orcid)0000-0003-3957-9091 Sánchez-Gimeno, Cristina Universidad de Zaragoza (orcid)0000-0002-5086-7839 2008 780 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Tecnología de Alimentos 168 (2025), 111527 [11 pp.] Food hydrocoll. FOOD HYDROCOLLOIDS 0268-005X 3404773 http://zaguan.unizar.es/record/160913/files/texto_completo.pdf Postprint info:eu-repo/date/embargoEnd/2026-05-11 728935 http://zaguan.unizar.es/record/160913/files/texto_completo.jpg?subformat=icon icon Postprint info:eu-repo/date/embargoEnd/2026-05-11 oai:zaguan.unizar.es:160913 articulos driver 2025-12-04-14:45:25 ARTICLE