Effect of pulsed electric fields on the structure of bovine α-lactalbumin

 

M.R. Robles-López, R. Robles de la Torre, M. Camarillo-Cadena, A. Hernández-Arana, J.S. Welti-Chanes and H. Hernández-Sánchez

 

 

  • The application of pulsed electric fields on bovine α-lactalbumin induces different levels of surface hydrophobicity.

  • The electric field intensity is mainly responsible for these changes.

  • PEF also affect the secondary and tertiary structures.

  • PEF produces intermediate states between the native and denatured protein.

  • It is possible that these intermediates have different functionality and therefore a practical application in foods.