Effect of Nonthermal Processing on the Structural and Techno-Functional Properties of Bovine α-Lactalbumin

Bovine α-lactalbumin (α-LA) is a small (MW 14,178) globular whey protein with good nutritional and functional properties. Its increased availability as a purified protein has made easier the study of the effects of different processing treatments on its structural and techno-functional properties. The consumer demand for fresh foods with longer shelf-life and good sensory qualities led to extensive research in the field of the so-called nonthermal technologies to inactivate microorganisms and enzymes. However, these technologies have also acquired great importance in the field of modification and improvement of structural, physicochemical, and techno-functional properties of food proteins. In this review, the effects of some nonthermal processes (high hydrostatic pressure, pulsed electric fields, high-intensity ultrasound, ultraviolet light, and atmospheric pressure cold plasma) on the properties of α-LA are examined, and the research needs in this field are indicated.