| Abstract [eng] |
The introduction emphasizes the significance of climate change and the need for sustainable practices, highlighting Pulsed Electric Field (PEF) as an effective method to enhance extraction yield, improve food safety, and extend shelf life. The thesis focuses on studying the impact of PEF treatment on micellar casein, as well as the interactions between BSA and soluble starch, and BSA and tea polyphenols (EGCG). Various analytical techniques, including FTIR, circular dichroism, Raman, UV-vis, and DLS, provide valuable insights into the effects of PEF on these protein systems. The study explored PEF treatment's influence on BSA/soluble starch glycation and casein micelles (CSMs) at different electric field strengths. Lower strengths (3.5-5.7 kV/cm) improved BSA/starch conjugates and emulsions, while higher strengths (>5.7 kV/cm) had adverse effects. Moderate electric field (MEF) treatment proved more efficient for modifying casein structure. Additionally, nanosecond PEF (nsPEF) treatment altered BSA, enhancing its interaction with EGCG, as evidenced by spectroscopic analysis and molecular docking. In conclusion, the thesis highlights PEF's ability to enhance BSA/starch conjugates and emulsions at lower strengths, while indicating limited effects at higher strengths. PEF was observed to modify CSMs through changes attributed to PEF-induced polarization and bond alterations. Furthermore, nsPEF treatment was found to modify BSA and improve its interaction with EGCG. |
