Effects of plasma-activated water on structural and functional properties of PSE-like chicken protein isolate

Abstract

Pale, soft and exudative (PSE)-like chicken meat is rich in high-quality proteins, however, due to the properties of PSE-like meat, the functional characteristics of PSE-like chicken meat protein isolate (PPI) are affected. The present investigation aimed to improve the functional properties of PPI by employing plasma activation water (PAW), with the ultimate goal of enhancing its utility in various applications. The effects of PAW on the structure and function of PPI were evaluated. PAW treatment induced the protein structure to change from random coil to α-helix, which made the protein conformation more stable. PAW caused the hydrophobic residues to be exposed, thereby effectively enhancing their surface hydrophobicity. Dynamic rheology revealed the storage modulus of PPI gradually raised with increasing of PAW activation time. The scanning electron microscopy (SEM) showed that PAW promoted PPI to form a rough surface. When PAW activation time increased to 40 s, the foaming ability of PPI was raised by 77.84%, the emulsifying activity index was increased to 20.94 m²/g, the emulsion stability index was improved by 20.40%, and the in vitro digestibility was increased by 25.15% (P < 0.05). The above results showed PAW could modify the structural properties, and effectively improve the emulsifying and foaming properties of PPI, and increase the in vitro digestibility of PPI.