Understanding the impact of moderate-intensity pulsed electric fields (MIPEF) on structural and functional characteristi
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ORIGINAL RESEARCH
Understanding the impact of moderate-intensity pulsed electric fields (MIPEF) on structural and functional characteristics of pea, rice and gluten concentrates Sofia Melchior 1 & Sonia Calligaris 1
&
Giulia Bisson 1 & Lara Manzocco 1
Received: 21 July 2020 / Accepted: 30 October 2020 / Published online: 10 November 2020 # The Author(s) 2020
Abstract Aim The effect of moderate-intensity pulsed electric fields (MIPEF) was evaluated on vegetable protein concentrates from pea, rice, and gluten. Methods Five percent (w/w) suspensions of protein concentrates (pH 5 and 6) were exposed to up to 60,000 MIPEF pulses at 1.65 kV/cm. Both structural modifications (absorbance at 280 nm, free sulfhydryl groups, FT-IR-spectra) and functional properties (solubility, water and oil holding capacity, foamability) were analyzed. Results MIPEF was able to modify protein structure by inducing unfolding, intramolecular rearrangement, and formation of aggregates. However, these effects were strongly dependent on protein nature and pH. In the case of rice and pea samples, structural changes were associated with negligible modifications in functional properties. By contrast, noticeable changes in these properties were observed for gluten samples, especially after exposure to 20,000 pulses. In particular, at pH 6, an increase in water and oil holding capacity of gluten was detected, while at pH 5, its solubility almost doubled. Conclusion These results suggest the potential of MIPEF to steer structure of proteins and enhance their technological functionality. Keywords PEF . Vegetable proteins . pH . Functionality . Water solubility
Introduction The increasing issues associated with sustainability and food security of proteins consumption have led to an increase interest in the utilization of plant proteins (Boland et al. 2013; FAO 2013, 2017). The latter has lower production costs and are less resource intensive, and more environmental friendly than animal ones (Fasolin et al. 2019; van der Spiegel et al. 2013). From a nutritional point of view, it is widely accepted that a partial replacement of animal proteins with vegetable ones is associated with the reduction of health diseases such as type 2 diabetes and cardiovascular disease (Song et al. 2016; Tharrey et al. 2018). However, it is a matter of fact that the valuable protein fraction of many plant sources is currently
* Sonia Calligaris [email protected] 1
Dipartimento di Scienze Agroalimentari, Ambientali e Animali, Università di Udine, via Sondrio 2/A, 33100 Udine, Italy
underutilized or lost as waste (Papargyropoulou et al. 2014). This is due to the fact that plant proteins are strongly entrapped within the fibre cell walls and into the intracellular matrix of cotyledons (Preece et al. 2017). For this reason, it is necessary to find out effective technologies able to disrupt plant cellular integrity and assist protein extraction. To this aim, the application of different unconventional technologies, such as ultrasonication, high pressure homogenization
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