Pulsed electric field processing of functional foods
| Main Author: | |
|---|---|
| Language: | English |
| Published: |
The Ohio State University / OhioLINK
2003
|
| Subjects: | |
| Online Access: | http://rave.ohiolink.edu/etdc/view?acc_num=osu1054144961 |
| id |
ndltd-OhioLink-oai-etd.ohiolink.edu-osu1054144961 |
|---|---|
| record_format |
oai_dc |
| collection |
NDLTD |
| language |
English |
| sources |
NDLTD |
| topic |
PEF functional foods bovine immunoglobulin G immunoactivity specific antigen-binding activity secondary structures CD ELISA soy isoflavone physical properties microbial inactivation in vitro enzymatic digestion |
| spellingShingle |
PEF functional foods bovine immunoglobulin G immunoactivity specific antigen-binding activity secondary structures CD ELISA soy isoflavone physical properties microbial inactivation in vitro enzymatic digestion Li, Siquan Pulsed electric field processing of functional foods |
| author |
Li, Siquan |
| author_facet |
Li, Siquan |
| author_sort |
Li, Siquan |
| title |
Pulsed electric field processing of functional foods |
| title_short |
Pulsed electric field processing of functional foods |
| title_full |
Pulsed electric field processing of functional foods |
| title_fullStr |
Pulsed electric field processing of functional foods |
| title_full_unstemmed |
Pulsed electric field processing of functional foods |
| title_sort |
pulsed electric field processing of functional foods |
| publisher |
The Ohio State University / OhioLINK |
| publishDate |
2003 |
| url |
http://rave.ohiolink.edu/etdc/view?acc_num=osu1054144961 |
| work_keys_str_mv |
AT lisiquan pulsedelectricfieldprocessingoffunctionalfoods |
| _version_ |
1719425447978074112 |
| spelling |
ndltd-OhioLink-oai-etd.ohiolink.edu-osu10541449612021-08-03T05:47:51Z Pulsed electric field processing of functional foods Li, Siquan PEF functional foods bovine immunoglobulin G immunoactivity specific antigen-binding activity secondary structures CD ELISA soy isoflavone physical properties microbial inactivation in vitro enzymatic digestion Pulsed electric field processing (PEF) is effective in inactivating the natural flora and significantly extending microbial stability of the bovine milk concentrate enriched soymilk. PEF treatment at higher electric field strength shows higher natural flora inactivation and results in higher microbial stability during a 30-day storage test at 4C. PEF treatment at 41.1kV/cm for 54microseconds inactivates 5.3 logs of natural flora population (p<0.01). PEF significantly inactivates E. coli 8739 cells (p<0.05). The inactivation effect increases with the increase of electric field strength and the number of pulses delivered to samples. The microbial inactivation effect of PEF is due to the high intensity of electric field strength. Thermal effect contributes minimal to the total inactivation of natural flora and E. coli 8739. PEF shows no significant influences on physical, chemical and biochemical properties of treated food samples. No significant changes in bovine IgG immunoactivity, secondary structures and soy isoflavone profiles were observed after PEF treatments at up to 41.1kV/cm for 91microseconds. The stability of the specific antigen-binding regions (against Salmonella enteritidis) shows parallel relationship with that of the whole intact IgG molecule upon PEF treatments. However, at same microbial inactivation dosage, thermal treatment results in significant loss in bovine IgG immunoactivity due to heat induced secondary structure changes. When treated at 82C for 120s, IgG secondary structures transit to random coils from beta-sheets. The changes in bovine IgG secondary structures accompany with loss of immunoactivity. The changes in secondary structures contribute significantly to the thermal loss of bovine IgG immunoactivity. The heat caused immunoactivity loss of bovine IgG is irreversible. 72C is defined as the critical temperature point for bovine IgG to change its secondary structures at neutral pH. Thermal treatment at 78C for 120s destroys malonyl glycosides of isoflavones due to the enhanced hydrolysis at high temperature. All the samples treated with PEF or heat were stable in bovine IgG immunoactivity. PEF treatments do not change the stability of bovine IgG against in vitro enzymatic digestion with pepsin and trypsin, compared to the thermally treated samples and the controls. Pulsed electric field processing (PEF) is effective in inactivating the natural flora and significantly extending microbial stability of the bovine milk concentrate enriched soymilk. PEF treatment at higher electric field strength shows higher natural flora inactivation and results in higher microbial stability during a 30-day storage test at 4C. PEF treatment at 41.1kV/cm for 54microseconds inactivates 5.3 logs of natural flora population (p<0.01). PEF significantly inactivates E. coli 8739 cells (p<0.05). The inactivation effect increases with the increase of electric field strength and the number of pulses delivered to samples. The microbial inactivation effect of PEF is due to the high intensity of electric field strength. Thermal effect contributes minimal to the total inactivation of natural flora and E. coli 8739. PEF shows no significant influences on physical, chemical and biochemical properties of treated food samples. No significant changes in bovine IgG immunoactivity, secondary structures and soy isoflavone profiles were observed after PEF treatments at up to 41.1kV/cm for 91microseconds. The stability of the specific antigen-binding regions (against Salmonella enteritidis) shows parallel relationship with that of the whole intact IgG molecule upon PEF treatments. However, at same microbial inactivation dosage, thermal treatment results in significant loss in bovine IgG immunoactivity due to heat induced secondary structure changes. When treated at 82C for 120s, IgG secondary structures transit to random coils from beta-sheets. The changes in bovine IgG secondary structures accompany with loss of immunoactivity. The changes in secondary structures contribute significantly to the thermal loss of bovine IgG immunoactivity. The heat caused immunoactivity loss of bovine IgG is irreversible. 72C is defined as the critical temperature point for bovine IgG to change its secondary structures at neutral pH. Thermal treatment at 78C for 120s destroys malonyl glycosides of isoflavones due to the enhanced hydrolysis at high temperature. All the samples treated with PEF or heat were stable in bovine IgG immunoactivity. PEF treatments do not change the stability of bovine IgG against in vitro enzymatic digestion with pepsin and trypsin, compared to the thermally treated samples and the controls. 2003-10-01 English text The Ohio State University / OhioLINK http://rave.ohiolink.edu/etdc/view?acc_num=osu1054144961 http://rave.ohiolink.edu/etdc/view?acc_num=osu1054144961 unrestricted This thesis or dissertation is protected by copyright: all rights reserved. It may not be copied or redistributed beyond the terms of applicable copyright laws. |