Effect of surface dielectric barrier discharge plasma on the physicochemical properties of soy protein isolate-chia seed gum complex

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-05-01 DOI:10.1016/j.fochx.2025.102574

Soheila Ahmadian , Farshad Sohbatzadeh , Fatemeh Jamshidi Alashti , Reza Esmaeilzadeh Kenari

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Abstract

The aim of this study was to modify the soy protein isolate-chia seed gum (SPI-CSG) complex using surface dielectric barrier discharge plasma at different exposure times (2, 4, and 6 min) to improve its techno-functional potential. The present active species in the plasma were determined using optical emission spectroscopy. The results revealed that the surface properties of the complex were altered from hydrophilic to hydrophobic at 4 min treatment and then reverted to hydrophilic at 6 min due to polar group formation. The apparent viscosity and modulus decreased with increasing plasma exposure time. FTIR analysis confirmed that plasma treatment did not alter the main structure of the complex, although the intensity of the peaks changed. The main driving forces for the SPI-CSG complex formation were hydrogen bonding, hydrophobic, and electrostatic interactions. Moreover, the plasma-treated solution exhibited a reduction in particle size and increased antioxidant activity compared to the untreated solution.

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表面介质阻挡放电等离子体对大豆分离蛋白-奇亚籽胶复合物理化性质的影响

本研究的目的是利用表面介质阻挡放电等离子体在不同的暴露时间（2,4,6 min）下对大豆分离蛋白-奇亚籽胶（SPI-CSG）复合物进行改性，以提高其技术功能潜力。用发射光谱法测定了等离子体中存在的活性物质。结果表明，该配合物的表面性质在处理4 min时由亲水性变为疏水性，6 min时由于极性基团的形成又恢复为亲水性。表观粘度和模量随等离子体暴露时间的增加而降低。FTIR分析证实，等离子体处理没有改变络合物的主要结构，尽管峰的强度发生了变化。SPI-CSG络合物形成的主要驱动力是氢键、疏水和静电相互作用。此外，与未处理的溶液相比，等离子体处理的溶液显示出粒径减小和抗氧化活性增加。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.