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Bridging the Knowledge Gap for the Impact of Non-Thermal Processing on Proteins and Amino Acids
Proteins represent one of the major food components that contribute to a wide range of biophysical functions and dictate the nutritional, sensorial, and shelf-life of food products. Different non-thermal processing technologies (e.g., irradiation, ultrasound, cold plasma, pulsed electric field, and...
Autores principales: | , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2019
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6678513/ https://www.ncbi.nlm.nih.gov/pubmed/31319521 http://dx.doi.org/10.3390/foods8070262 |
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author | Esteghlal, Sara Gahruie, Hadi Hashemi Niakousari, Mehrdad Barba, Francisco J. Bekhit, Alaa El-Din Mallikarjunan, Kumar Roohinejad, Shahin |
author_facet | Esteghlal, Sara Gahruie, Hadi Hashemi Niakousari, Mehrdad Barba, Francisco J. Bekhit, Alaa El-Din Mallikarjunan, Kumar Roohinejad, Shahin |
author_sort | Esteghlal, Sara |
collection | PubMed |
description | Proteins represent one of the major food components that contribute to a wide range of biophysical functions and dictate the nutritional, sensorial, and shelf-life of food products. Different non-thermal processing technologies (e.g., irradiation, ultrasound, cold plasma, pulsed electric field, and high-pressure treatments) can affect the structure of proteins, and thus their solubility as well as their functional properties. The exposure of hydrophobic groups, unfolding followed by aggregation at high non-thermal treatment intensities, and the formation of new bonds have been reported to promote the modification of structural and functional properties of proteins. Several studies reported the reduction of allergenicity of some proteins after the application of non-thermal treatments. The composition and concentration of free amino acids could be changed after non-thermal processing, depending on the processing time and intensity. The present review discusses the effects of different non-thermal treatments on protein properties in detail, and highlights the opportunities and disadvantages of these technologies in relation to protein functionality. |
format | Online Article Text |
id | pubmed-6678513 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2019 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-66785132019-08-19 Bridging the Knowledge Gap for the Impact of Non-Thermal Processing on Proteins and Amino Acids Esteghlal, Sara Gahruie, Hadi Hashemi Niakousari, Mehrdad Barba, Francisco J. Bekhit, Alaa El-Din Mallikarjunan, Kumar Roohinejad, Shahin Foods Review Proteins represent one of the major food components that contribute to a wide range of biophysical functions and dictate the nutritional, sensorial, and shelf-life of food products. Different non-thermal processing technologies (e.g., irradiation, ultrasound, cold plasma, pulsed electric field, and high-pressure treatments) can affect the structure of proteins, and thus their solubility as well as their functional properties. The exposure of hydrophobic groups, unfolding followed by aggregation at high non-thermal treatment intensities, and the formation of new bonds have been reported to promote the modification of structural and functional properties of proteins. Several studies reported the reduction of allergenicity of some proteins after the application of non-thermal treatments. The composition and concentration of free amino acids could be changed after non-thermal processing, depending on the processing time and intensity. The present review discusses the effects of different non-thermal treatments on protein properties in detail, and highlights the opportunities and disadvantages of these technologies in relation to protein functionality. MDPI 2019-07-17 /pmc/articles/PMC6678513/ /pubmed/31319521 http://dx.doi.org/10.3390/foods8070262 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Review Esteghlal, Sara Gahruie, Hadi Hashemi Niakousari, Mehrdad Barba, Francisco J. Bekhit, Alaa El-Din Mallikarjunan, Kumar Roohinejad, Shahin Bridging the Knowledge Gap for the Impact of Non-Thermal Processing on Proteins and Amino Acids |
title | Bridging the Knowledge Gap for the Impact of Non-Thermal Processing on Proteins and Amino Acids |
title_full | Bridging the Knowledge Gap for the Impact of Non-Thermal Processing on Proteins and Amino Acids |
title_fullStr | Bridging the Knowledge Gap for the Impact of Non-Thermal Processing on Proteins and Amino Acids |
title_full_unstemmed | Bridging the Knowledge Gap for the Impact of Non-Thermal Processing on Proteins and Amino Acids |
title_short | Bridging the Knowledge Gap for the Impact of Non-Thermal Processing on Proteins and Amino Acids |
title_sort | bridging the knowledge gap for the impact of non-thermal processing on proteins and amino acids |
topic | Review |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6678513/ https://www.ncbi.nlm.nih.gov/pubmed/31319521 http://dx.doi.org/10.3390/foods8070262 |
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