Abstract
High-voltage pulsed electric fields (PEF) and pulsed discharge plasmas have received a great deal of attention in the fields of biochemistry, medicine, agriculture and food industry. The destruction phenomenon of cell membranes has been confirmed by PEF and discharge plasma, and it can be used for inactivating microorganisms and extracting cell contents. In recent years, it has been reported that PEF changes the activity of proteins such as enzymes. This review describes how PEF and pulsed discharge plasma function in enzyme activity change and permeabilization in food processing. It is thought that PEF affects the three-dimensional structure of proteins, and research is underway. Here, we will introduce the latest research results on the mechanism of enzyme activity change by PEF. In addition, we will introduce the latest research on changes in cell permeability using shock waves caused by the pulsed discharge plasma.
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