Effect of microwave plasma processing on the structure, physicochemical properties and functional properties of rice bran protein

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2024-11-15 DOI:10.1016/j.foodhyd.2024.110851

Chang Liu , Ning Wang , Lin Li , Dandan Wu , Liqi Wang , Na Zhang , Dianyu Yu

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Abstract

To investigate the effects of microwave plasma treatment on rice bran protein (RBP), various power levels (150, 160, 170, 180, and 190 W) and processing times (1, 3, 5, 7, and 9 min) were examined for their impact on the conformation, physicochemical properties, and functional properties. The results showed that high-energy active particles generated by microwave plasma could oxidize modify the spatial structure of RBP, thus affecting its functional characteristics. The primary structure of RBP, as revealed by SDS-PAGE, remained unchanged. While the content of β-sheet structures initially decreased and then increased, the random coil content first increased and then decreased, the spatial structure first unfolded and then folded again. The intrinsic fluorescence spectrum showed that hydrophobic amino acids buried within the protein's interior were initially exposed but later reburied. The disulfide bond was first broken to sulfhydryl group and then reformed due to excessive oxidation, which promoted the intermolecular aggregation of RBP. Compared with its natural counterpart, the average particle size decreased from 519.6 nm to 186.7 nm at a power of 160 W and a treatment time of 5 min. Consequently, the emulsification activity index and the stability index increased by factors of 2.18 and 1.40, respectively. The foaming capacity index and foam stability index reached maximum values of 73.07% and 43.34%, respectively. These results provide theoretical evidence for the application of microwave plasma technology to modify plant proteins.

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微波等离子体处理对米糠蛋白质结构、理化性质和功能特性的影响

为了研究微波等离子体处理对米糠蛋白（RBP）的影响，研究了不同的功率水平（150、160、170、180 和 190 W）和处理时间（1、3、5、7 和 9 分钟）对其构象、理化性质和功能特性的影响。结果表明，微波等离子体产生的高能活性粒子能氧化改变 RBP 的空间结构，从而影响其功能特性。SDS-PAGE 显示，RBP 的一级结构保持不变。β片状结构含量先减少后增加，无规线圈含量先增加后减少，空间结构先折叠后再折叠。本征荧光光谱显示，埋藏在蛋白质内部的疏水氨基酸最初暴露出来，但后来又重新埋藏起来。由于过度氧化，二硫键先是断裂成巯基，然后又重新形成，这促进了 RBP 分子间的聚集。在功率为 160 W、处理时间为 5 分钟的条件下，RBP 的平均粒径从 519.6 nm 减小到 186.7 nm。因此，乳化活性指数和稳定性指数分别提高了 2.18 倍和 1.40 倍。发泡能力指数和泡沫稳定性指数分别达到 73.07% 和 43.34% 的最大值。这些结果为应用微波等离子体技术改性植物蛋白提供了理论依据。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.