Effects of Electric Fields on Protein Unfolding and Aggregation: Influence on Edible Films Formation

• DOI: 10.1021/bm100681a
• Publication Date: 2010-09-28T19:04:11Z
• Authors: Ricardo N. Pereira; Bartolomeu W. S. ...; Miguel A. Cerqueira; José A. Teixeira; António A. Vicente
• Keywords: Ohmic contact; Whey protein isolate

Electric fields application is receiving increased attention because of its uniform heating liquids. The mechanisms unfolding and aggregation whey proteins during ohmic may influence properties edible films made thereof. aim this work was to evaluate the effects on physical structural protein compare them with those obtained by conventional heating. results showed that determined less lower concentration free sulphydryls in film-forming solutions. Ohmic were thinner, permeable water vapor presented nearly same mechanical films. induced conformational changes increasing contents β-sheet structures film network. This emphasized heat denaturation, which production distinctive properties.