High Voltage Electrical Treatments as a tool allowing improvement of the enzymatic hydrolysis of milk proteins

高压电处理作为改善乳蛋白酶水解的工具

• 批准号: RGPIN-2017-05970
• 负责人: Mikhaylin, Sergey
• 金额: $ 1.68万
• 依托单位: Université Laval
• 依托单位国家: 加拿大
• 项目类别: Discovery Grants Program - Individual
• 财政年份: 2019
• 资助国家: 加拿大
• 起止时间: 2019-01-01 至 2020-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=679271
• 关键词: Voltage; Electrical; Treatments; tool; allowing

High Voltage Electrical Treatments (HVET) comprise the application of high intensity electric field pulsations (from several nanoseconds to several milliseconds) to the treated food product. HVET use electricity as a source of energy, which could be derived from renewable sources. It is known that 57.6 % of Canadian electricity is derived from the energy created by running and falling water (hydroelectricity). In Québec, the hydroelectricity accounts 95.3 %, which makes this province a leader in terms of sustainability of electricity production in comparison to other provinces and countries. Hence, HVET could be a sustainable alternative to the traditional thermal processing negatively affecting food quality and environment. The proposed research program aims to study the impact of different HVET (Pulsed Electric Field, Electrical Streamer and Electrical Arc) on the properties of food molecules. Particularly, for the coming years, my research program will be focused on the pioneer studies aiming the improvement of enzymatic hydrolysis of individual whey proteins by application of HVET. The first step will be studying the impact of HVET on the structure and properties of the major whey proteins such as -lactoglobulin and -lactalbumin. Secondly, the electrically pretreated proteins will be hydrolyzed and obtained peptide fractions will be characterized. Eventually, studies of biological and functional activities of obtained protein hydrolyzates will be carried out. The proposed research activities will allow exploring the fundamental aspects of the action of HVET on the structure and properties of complex molecules such as proteins and creating a new bridge between food chemistry and electrochemistry. The modification of protein structure by HVET could lead to the generation of new biologically and functionally active peptides during the enzymatic hydrolysis. In a long-term perspective, the modifications of different food molecules by HVET will allow to control their physico-chemical and biological properties and will provide opportunities to increase their value. Creation of high-added value products without significant environmental impacts will increase the eco-efficiency of food production lines. **

高压电处理（HVET）包括向处理的食品施加高强度电场脉冲（从几纳秒到几毫秒）。HVET使用电力作为能源，可从可再生能源中获得。据了解，加拿大57.6%的电力来自流水和落水（水力发电）产生的能量。在魁北克省，水力发电占95.3%，这使得该省在电力生产的可持续性方面领先于其他省份和国家。因此，HVET可能是传统热加工对食品质量和环境产生负面影响的可持续替代品。拟议的研究计划旨在研究不同的HVET（脉冲电场，电流光和电弧）对食品分子性质的影响。特别是，在未来几年，我的研究计划将集中在旨在通过应用HVET改善单个乳清蛋白酶解的先驱研究。第一步将研究HVET对主要乳清蛋白如β-乳球蛋白和β-乳清蛋白的结构和性质的影响。其次，电预处理的蛋白质将被水解，并且获得的肽级分将被表征。最后，将进行所获得的蛋白质水解物的生物活性和功能活性的研究。拟议的研究活动将允许探索HVET对蛋白质等复杂分子的结构和性质的作用的基本方面，并在食品化学和电化学之间建立一座新的桥梁。HVET对蛋白质结构的修饰可以在酶解过程中产生新的具有生物活性和功能活性的多肽。从长远来看，HVET对不同食品分子的修饰将允许控制其物理化学和生物学特性，并将提供增加其价值的机会。在不对环境造成重大影响的情况下创造高附加值产品将提高食品生产线的生态效率。**