A review on pulsed electric field modification of proteins: Effect on the functional and structural properties

The application of proteins in food system largely depends upon their functional properties. Number of protein sources are available in nature and their degree of utilization in food industry is related to their functional properties. The behavior of food systems during preparation, processing, storage, and consumption is affected by functional properties of proteins and these properties of proteins affects the quality and sensory attributes of the food system. These properties depend upon the physicochemical characteristics of proteins which in turn is affected by the structure of proteins. The poor functional properties of proteins are attributed to their structural conformation or to the processing techniques, which eventually limits their industrial application. This pose a challenge in utilizing protein isolates having poor functionality in food industry. The challenges encountered in the utilization of protein isolates with low functionality can be overcome through modification of their structure. The use of nonthermal and chemical free modification technique have been increasingly used by the researcher to enhance the functional properties of proteins. Among the different nonthermal modification techniques pulsed electric field modification is more efficient and reliable, clean and is a low operating cost technology. Pulsed electric field (PEF) technology is uses short duration pulses of high voltage electric field on the food to obtain the desirable effect on the food structure. Application of pulsed electric field to the food protein improves their functional propeties due to changes in their structural conformations.