Modifying the techno-functional characteristics of quinoa protein isolate by atmospheric cold plasma (ACP)

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-05-27 DOI:10.1016/j.foodhyd.2025.111583

Motahreh sadat Hosseini , Reza Farahmandfar , Ali Motamedzadegan , Neda Mollakhalili-meybodi , Wing-Fu Lai

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引用次数: 0

Abstract

The aim of this study is to investigate the impacts of atmospheric cold plasma (ACP) treatment on techno-functional characteristics of quinoa protein isolates (QPIs) to assess its food applications. ACP treatment is found to influence the native structure of QPIs and consequently change their techno-functional characteristics. The highest water solubility index (WSI) (14.49 g/g), water absorption index (WAI) (2.71 g/g) foaming capacity (FC) (39.26 %), foaming stability (FS) (29.05 %), emulsifying activity index (EAI) (42.32 m²/g) and emulsifying stability index (ESI) (236.06 min) are found at F3 (i.e., ACP treated at 60 kV for 5 min). ACP treatment of QPIs at intensity of F3 also increase the absolute intensity of zeta potential which is hypothesized to be influenced by partial unfolding and degradation of QPIs by active species. Decrease observed at WSI, WAI, FC, FS, EAI and ESI indices of F4 (i.e., ACP treated at 60 kV for 10 min) verified the crosslink formation induced by active species of ACP treated samples at high intensity. Considering the techno-functional characteristics of QPIs, the highest hydrophobicity (51.58) is observed by ACP treatment at the intensity of F4 (60 kV for 10 min). Functional group analysis declared no creation of new functional groups through ACP treatment. A tendency of QPIs aggregation at F4 is also observed by CLSM images.

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常压冷等离子体修饰藜麦分离蛋白的技术功能特性

本研究旨在探讨常压冷等离子体（ACP）处理对藜麦分离蛋白（qpi）技术功能特性的影响，以评价其食品应用价值。发现ACP处理会影响qpi的天然结构，从而改变其技术功能特征。水溶性指数（WSI）（14.49 g/g）、吸水指数（WAI）（2.71 g/g）、发泡能力（FC）（39.26%）、发泡稳定性（FS）（29.05%）、乳化活性指数（EAI）（42.32 m2/g）和乳化稳定性指数（ESI）（236.06 min）在F3（即60 kV处理5 min）时最高。在F3强度下ACP处理qpi也增加了zeta电位的绝对强度，假设这是受活性物质对qpi的部分展开和降解的影响。F4（即60 kV处理10 min的ACP）的WSI、WAI、FC、FS、EAI和ESI指数均有所下降，证实了ACP处理样品的活性种在高强度下诱导交联形成。考虑到qpi的技术功能特性，在F4 （60 kV, 10 min）强度下ACP处理的qpi疏水性最高，为51.58。官能团分析表明ACP治疗后未产生新的官能团。CLSM图像还观察到F4处有qpi聚集的趋势。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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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.