Pulsed Electric Field Processing of Food Proteins

Pulsed electric field (PEF) processing is a non-thermal technology that applies short, high-voltage pulses to food matrices, inducing structural and functional modifications in proteins without extensive heating. By creating transient pores in cell membranes (electroporation) and promoting partial unfolding or aggregation of protein molecules, PEF can enhance extraction yields, modify secondary and tertiary structures, and improve techno-functional properties such as solubility, gelling, emulsification and foaming. Applications span dairy and plant proteins, including casein micelles, egg white, legume isolates and rice bran fractions. The gentle nature of PEF preserves nutritional and sensory qualities, offering a sustainable route to tailor protein ingredients for diverse food formulations. Key parameters—electric field strength, pulse width, number of pulses and treatment medium—govern the extent of structural change and require careful optimisation for each protein source. Global interest in PEF arises from its potential to reduce energy consumption, lower processing times and meet consumer demand for minimally processed, clean-label foods.

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Pulsed Electric Field Processing of Food Proteins publication trend

The graph below shows the total number of articles in pulsed electric field processing of food proteins across all publications each year (not limited to Nature Index journals).

Technical terms

Pulsed Electric Field (PEF): A technique delivering short bursts of high voltage to food materials, inducing structural changes in proteins without extensive heating.

Electroporation: The transient formation of pores in cell membranes or protein aggregates under an electric field.

Techno-functional properties: Functional attributes of proteins relevant to food processing, including solubility, gelation, emulsification and foaming.

Secondary structure: Localised folding patterns of proteins, such as α-helix and β-sheet, which determine their functional behaviour.

Protein unfolding: The partial disruption of tertiary and secondary structures, exposing hydrophobic regions and reactive groups.

References

1. Pulsed Electric Field: Fundamentals and Effects on the Structural and Techno-Functional Properties of Dairy and Plant Proteins. Foods (2022).
2. Impacts of Electroextraction Using the Pulsed Electric Field on Properties of Rice Bran Protein. Foods (2023).
3. Tailoring the Techno-Functional Properties of Fava Bean Protein Isolates: A Comparative Evaluation of Ultrasonication and Pulsed Electric Field Treatments. Foods (2024).