Abstract
Background: The challenges encountered in the utilisation of biomacromolecules as functional ingredients can be overcome through modification of their structural elements. Recently, researchers have shown an increased interest in the usage of non-thermal or chemical free modification techniques to improve the stability and function of primary ingredients in the food, biomedical and pharmaceutical applications. This has led to the investigations of pulsed electric fields (PEF) technology as an alternative technique for enhancing modification of chemical reactions and microstructure of biomacromolecules.
Scope and approach: The goal of this paper was to conduct a systematic review on the effect of PEF on the functional properties of proteins, polysaccharides and their blends, focusing on the configurational and conformational modifications in the microstructure due to the application of micro/millisecond electric field.
Key findings and conclusions: PEF has potential to modify the microstructure and functional properties of biomacromolecules. PEF induced modifications follow two primary mechanisms, i.e. electrochemical reactions and polarisation of the structural moieties. Critical PEF treatment intensity (E-C) is required for the onset of the microstructural changes in biomacromolecules. These changes are influenced by the settings and configuration of the PEF equipment, product characteristics (molecular weight, pH, conductivity) and system temperature. If properly managed, PEF treatment and subsequently the changes in molecular properties (i.e. molecular disintegration and network formation) could be tailored for the production of superior micro-/nano-structured products for various applications.