Cold Plasma-Induced Changes in the Structural and Techno-functional Properties of Sprouted Foxtail Millet Protein Concentrate

Abstract

Foxtail millet protein is often overlooked due to poor functionality and this study explores the enhancement of foxtail millet protein functionality through cold plasma treatment. With a protein recovery rate of 72.88 ± 1.21% from sprouted foxtail millet protein, the process involved subjecting the protein concentrate to dielectric barrier discharge plasma at 1 kV and 2 kV for 5, 15, and 25 min. The treatments led to significant surface modifications, affecting various physiochemical properties such as particle size, zeta potential, carbonyl content, free sulphydryl content, and surface hydrophobicity. Furthermore, the functional properties of the protein, including solubility, emulsifying capacities, and foaming capacities, underwent notable enhancements post-cold plasma treatment, with statistical significance (P ≤ 0.05) observed. Although the electrophoretic profiles showed no significant changes, the intense bands appeared with high-strength cold plasma treatment. The functionally modified foxtail millet proteins through cold plasma can serve as fortifying agents, emulsifiers, stabilizers, and texture modifiers in plant-based meats, offering promising opportunities for the formulation and commercialization of plant protein-based food in the future.