{"title":"冷等离子体诱导的发芽狐尾黍浓缩蛋白质结构和技术功能特性的变化","authors":"V Monica, R Anbarasan, R Mahendran","doi":"10.1007/s11947-024-03494-x","DOIUrl":null,"url":null,"abstract":"<p>Foxtail millet protein is often overlooked due to poor functionality and this study explores the enhancement of foxtail millet protein functionality through cold plasma treatment. With a protein recovery rate of 72.88 ± 1.21% from sprouted foxtail millet protein, the process involved subjecting the protein concentrate to dielectric barrier discharge plasma at 1 kV and 2 kV for 5, 15, and 25 min. The treatments led to significant surface modifications, affecting various physiochemical properties such as particle size, zeta potential, carbonyl content, free sulphydryl content, and surface hydrophobicity. Furthermore, the functional properties of the protein, including solubility, emulsifying capacities, and foaming capacities, underwent notable enhancements post-cold plasma treatment, with statistical significance (<i>P</i> ≤ 0.05) observed. Although the electrophoretic profiles showed no significant changes, the intense bands appeared with high-strength cold plasma treatment. The functionally modified foxtail millet proteins through cold plasma can serve as fortifying agents, emulsifiers, stabilizers, and texture modifiers in plant-based meats, offering promising opportunities for the formulation and commercialization of plant protein-based food in the future.</p>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"11 1","pages":""},"PeriodicalIF":5.3000,"publicationDate":"2024-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Cold Plasma-Induced Changes in the Structural and Techno-functional Properties of Sprouted Foxtail Millet Protein Concentrate\",\"authors\":\"V Monica, R Anbarasan, R Mahendran\",\"doi\":\"10.1007/s11947-024-03494-x\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>Foxtail millet protein is often overlooked due to poor functionality and this study explores the enhancement of foxtail millet protein functionality through cold plasma treatment. With a protein recovery rate of 72.88 ± 1.21% from sprouted foxtail millet protein, the process involved subjecting the protein concentrate to dielectric barrier discharge plasma at 1 kV and 2 kV for 5, 15, and 25 min. The treatments led to significant surface modifications, affecting various physiochemical properties such as particle size, zeta potential, carbonyl content, free sulphydryl content, and surface hydrophobicity. Furthermore, the functional properties of the protein, including solubility, emulsifying capacities, and foaming capacities, underwent notable enhancements post-cold plasma treatment, with statistical significance (<i>P</i> ≤ 0.05) observed. Although the electrophoretic profiles showed no significant changes, the intense bands appeared with high-strength cold plasma treatment. The functionally modified foxtail millet proteins through cold plasma can serve as fortifying agents, emulsifiers, stabilizers, and texture modifiers in plant-based meats, offering promising opportunities for the formulation and commercialization of plant protein-based food in the future.</p>\",\"PeriodicalId\":562,\"journal\":{\"name\":\"Food and Bioprocess Technology\",\"volume\":\"11 1\",\"pages\":\"\"},\"PeriodicalIF\":5.3000,\"publicationDate\":\"2024-07-10\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food and Bioprocess Technology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1007/s11947-024-03494-x\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food and Bioprocess Technology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1007/s11947-024-03494-x","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Cold Plasma-Induced Changes in the Structural and Techno-functional Properties of Sprouted Foxtail Millet Protein Concentrate
Foxtail millet protein is often overlooked due to poor functionality and this study explores the enhancement of foxtail millet protein functionality through cold plasma treatment. With a protein recovery rate of 72.88 ± 1.21% from sprouted foxtail millet protein, the process involved subjecting the protein concentrate to dielectric barrier discharge plasma at 1 kV and 2 kV for 5, 15, and 25 min. The treatments led to significant surface modifications, affecting various physiochemical properties such as particle size, zeta potential, carbonyl content, free sulphydryl content, and surface hydrophobicity. Furthermore, the functional properties of the protein, including solubility, emulsifying capacities, and foaming capacities, underwent notable enhancements post-cold plasma treatment, with statistical significance (P ≤ 0.05) observed. Although the electrophoretic profiles showed no significant changes, the intense bands appeared with high-strength cold plasma treatment. The functionally modified foxtail millet proteins through cold plasma can serve as fortifying agents, emulsifiers, stabilizers, and texture modifiers in plant-based meats, offering promising opportunities for the formulation and commercialization of plant protein-based food in the future.
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.