Yeast protein extraction assisted by Pulsed Electric Fields: Balancing electroporation and recovery

Marín-Sánchez, Javier (Universidad de Zaragoza) ; Berzosa, Alejandro (Universidad de Zaragoza) ; Álvarez, Ignacio (Universidad de Zaragoza) ; Raso, Javier (Universidad de Zaragoza) ; Sánchez-Gimeno, Cristina (Universidad de Zaragoza)

Resumen: 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.

Idioma: Inglés

DOI: 10.1016/j.foodhyd.2025.111527

Año: 2025

Publicado en: FOOD HYDROCOLLOIDS 168 (2025), 111527 [11 pp.]
ISSN: 0268-005X

Financiación: info:eu-repo/grantAgreement/ES/AEI/PID2020-113620RB-100

Tipo y forma: Artículo (PostPrint)

Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)