Effects of electric fields and electromagnetic wave on food protein structure and functionality: A review

Applications of electric fields and electromagnetic wave can induce the conformational changes of protein via the creation of free radicals or larger or smaller molecules, damaging the primary, secondary, tertiary and quaternary structure of protein, and thus influence the functional properties. Therefore electric fields and electromagnetic wave are useful methods to modify food protein structure and functionality for the food industry, and active researches focus on multi-technology corporations for modifying protein structure are urgently required.