Cheng Yang, Tiantian Zhang, Han Zhang, Tongliang Yang, Zihan Qu, Yifu Zhang, Guiyun Chen, Ye Chen, Shuhong Li
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引用次数: 0
Abstract
To address the low efficiency in traditional enzymatic hydrolysis, cold plasma-assisted soy protein isolate (SPI-CP) was used to explore the mechanism of cold plasma on the efficiency of SPI hydrolysis. Results showed that compared to SPI treated only with enzymatic hydrolysis, SPI-CP exhibited an increase in hydrolysis degree from 16.1 to 27.2% and solubility from 46.0 to 66.0%. The dispersion system of SPI-CP solution was more stable, with reduced surface hydrophobicity index from 3219.36 to 3008.89 and a decrease in particle size from 3500 to 500 nm. Protein structure analysis revealed that cold plasma caused the unfolding of SPI’s primary structure, resulting in more extended peptide chains. The distribution of high molecular weight proteins in SPI-CP decreases, making small molecular weight proteins and peptides more easily hydrolyzed. Cold plasma technology provides a theoretical foundation for protein hydrolysis and peptide preparation.
期刊介绍：
Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community.
The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.
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