Pulsed electric fields effects on the molecular structure and gelation of beta-lactoglobulin concentrate and egg white

PÉREZ, OSCAR E; PILOSOF, ANA MR

FOOD RESEARCH INTERNATIONAL

ELSEVIER

Lugar: Amsterdam; Año: 2004 vol. 37 p. 102 - 110

0963-9969

The structure modification of egg white proteins and b-lactoglobulin concentrate when subjected to long length pulses of high intensity electric fields (12.5 kV/cm) was evaluated and related to their sol–gel transition behavior.Both proteins were partially denatured (26–40%) when applying up to 10 pulses in the order of milliseconds. However, whilst the onset and peak, denaturation temperatures of the b-lactoglobulin concentrate were reduced by approximately 4–5 C, the thermostabilityof egg white proteins was partially increased. Electrophoresis analysis revealed the formation of aggregates involving covalent bonds.The gelation rate of b-lactoglobulin concentrate was increased after the electric-treatment. In contrast, the gelation rate of egg white at 63 C was lowered. 2003 Elsevier Ltd. All rights reserved.Keywords: Pulsed electric fields; b-Lactoglobulin; Egg white; Gelation; Differential scanning calorimetry