Mechanism of action of pulsed electric field on lactoferrin: Functional properties, structure and aggregation behavior.

Conventional heat treatment is the primary process causing loss of lactoferrin (LF) in dairy processing. To enhance the retention of LF and improve its functional properties, the study aimed to provide new insights into the functional properties, structure and aggregation behavior of LF under the action of pulsed electric field (PEF) with different electric field intensity (10-45 kV/cm). The results demonstrate that under appropriate electric field intensity, the LF structure can be moderately unfolded, leading to the iron-binding capacity can be increased to over 140 %, a rise in thermal stability by 1-2 °C, and enhancements in foaming and emulsification abilities to 133.6 % and 173.3 %, respectively. Furthermore, the aggregation degree of LF after PEF treatment was significantly lower than that of the pasteurized group (72 °C, 15 s). These findings provide a valuable basis for the application of PEF as an alternative to pasteurization in LF products.