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Protein denaturation in whole milk treated by pulsed electric field

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.org

Citation:  2007 ASAE Annual Meeting  076008.(doi:10.13031/2013.23291)
Authors:   Bob Yongsheng Xiang, Michael O Ngadi, Tanya Gachovska, Benjamin K Simpson
Keywords:   Pulsed electric field (PEF), protein denaturation, fluorescence spectroscopy (FS), differential scanning calorimetry (DSC)

Increased consumer awareness of quality and safety issues require that new methods of food processing are developed. The pulsed electric field (PEF) is an emerging non-thermal method with much potential. The objective of this study was to investigate protein denaturation in whole milk treated with PEF. The whole milk was exposed to the electric field intensity ranging from 18 to 22 kV cm-1 and the number of pulses ranging from 0 to 80 at room temperature (about 20oC). The results of this study proved that milk proteins of whole milk were partially denatured when applying PEF treatments. Electric field intensity and the number of pulses all influenced protein denaturation of whole milk. The extent of protein denaturation of whole milk was determined by their thermal behavior using differential scanning calorimetry (DSC) and by their fluorescence intensity changes using fluorescence spectroscopy (FS). Both apparent enthalpy and transition temperatures of PEF-treated whole milk were modified by PEF. The milk protein was denatured about 25% with PEF treatment at electric field intensity 22 kV cm-1 and the number of pulse 80. Fluorescence intensity decreased at longer numbers of pulses. These effects of PEF on milk proteins in whole milk may have significant implications for properties of products made from PEF-treated milk.

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