PDF(Pubmed)
Abstract：
Electric field-based technologies offer interesting perspectives which include controlled heat dissipation (via the ohmic heating effect) and the influence of electrical variables (e.g., electroporation). These factors collectively provide an opportunity to modify the functional and technological properties of numerous food proteins, including ones from emergent plant- and microbial-based sources. Currently, numerous scientific studies are underway, contributing to the emerging body of knowledge about the effects on protein properties. In this review, \"Electric Field Processing\" acknowledges the broader range of technologies that fall under the umbrella of using the direct passage of electrical current in food material, giving particular focus to the ones that are industrially implemented. The structural and biological effects of electric field processing (thermal and non-thermal) on protein fractions from various sources will be addressed. For a more comprehensive contextualization of the significance of these effects, both conventional and alternative protein sources, along with their respective ingredients, will be introduced initially.
摘要：
基于电场的技术提供了有趣的观点，其中包括受控的散热（通过欧姆加热效应）和电变量的影响（例如，电穿孔)。这些因素共同提供了一个机会来改变许多食品蛋白质的功能和技术特性，包括来自新兴植物和微生物来源的。目前,许多科学研究正在进行中，有助于对蛋白质特性的影响的新兴知识体系。在这次审查中,“电场处理”承认在食品材料中使用电流直接通过的保护伞下的更广泛的技术，特别关注工业实施的产品。将讨论电场处理(热和非热)对来自各种来源的蛋白质级分的结构和生物效应。为了更全面地了解这些影响的重要性，传统和替代蛋白质来源，以及它们各自的成分，将首先介绍。
