Yue Tong , Yonggang Yue , Mengxing Hou , Tiantian Zhang , Zhijian Lu , Lanjun Yang , Peiling Liu
{"title":"辉光放电等离子体处理乳清蛋白的水化效果","authors":"Yue Tong , Yonggang Yue , Mengxing Hou , Tiantian Zhang , Zhijian Lu , Lanjun Yang , Peiling Liu","doi":"10.1016/j.ifset.2023.103409","DOIUrl":null,"url":null,"abstract":"<div><p><span><span>Glow discharge<span> plasma (GP) was used to study the hydration mechanism of whey protein with different moisture content (10%, 20%, 30%). When the moisture content was 20%, the effect was most obvious. Strong hydration effect was confirmed by </span></span>Fourier transform infrared spectroscopy (FTIR) results with sharper, narrower and blue-shifted from 3283.49 cm</span><sup>−1</sup> to 3286.26 cm<sup>−1</sup><span><span>, indicating the enhanced hydrogen bond. More flexible protein structure with a significant decrease in α-helix content (from 18.50% to 14.62%), β-sheet content (from 29.67% to 19.38%) and crystallinity degree (from 6.18% to 0.81%) was introduced. Whey protein underwent </span>oxidation reactions of C</span><img><span>C to C–O–C(H) and further to COOH, C–OH to C–O–C and sulfhydryl to disulfide bonds<span>. The scanning electron microscopy (SEM) results showed that the treated whey protein was highly aggregated (from 55.40 μm to 226.87 μm) and formed porous and rough polymers. Additionally, the treated whey protein exhibited higher anti-oxidation activity, with DPPH, ABTS and OH free radicals increased by 14.55%, 11.08% and 15.56%. The water/oil holding capacity and light transmittance of whey protein was improved by 18.18%, 22.05% and 35.69%, respectively.</span></span></p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"87 ","pages":"Article 103409"},"PeriodicalIF":6.3000,"publicationDate":"2023-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Hydration effect of whey protein treated by glow discharge plasma\",\"authors\":\"Yue Tong , Yonggang Yue , Mengxing Hou , Tiantian Zhang , Zhijian Lu , Lanjun Yang , Peiling Liu\",\"doi\":\"10.1016/j.ifset.2023.103409\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p><span><span>Glow discharge<span> plasma (GP) was used to study the hydration mechanism of whey protein with different moisture content (10%, 20%, 30%). When the moisture content was 20%, the effect was most obvious. Strong hydration effect was confirmed by </span></span>Fourier transform infrared spectroscopy (FTIR) results with sharper, narrower and blue-shifted from 3283.49 cm</span><sup>−1</sup> to 3286.26 cm<sup>−1</sup><span><span>, indicating the enhanced hydrogen bond. More flexible protein structure with a significant decrease in α-helix content (from 18.50% to 14.62%), β-sheet content (from 29.67% to 19.38%) and crystallinity degree (from 6.18% to 0.81%) was introduced. Whey protein underwent </span>oxidation reactions of C</span><img><span>C to C–O–C(H) and further to COOH, C–OH to C–O–C and sulfhydryl to disulfide bonds<span>. The scanning electron microscopy (SEM) results showed that the treated whey protein was highly aggregated (from 55.40 μm to 226.87 μm) and formed porous and rough polymers. Additionally, the treated whey protein exhibited higher anti-oxidation activity, with DPPH, ABTS and OH free radicals increased by 14.55%, 11.08% and 15.56%. The water/oil holding capacity and light transmittance of whey protein was improved by 18.18%, 22.05% and 35.69%, respectively.</span></span></p></div>\",\"PeriodicalId\":329,\"journal\":{\"name\":\"Innovative Food Science & Emerging Technologies\",\"volume\":\"87 \",\"pages\":\"Article 103409\"},\"PeriodicalIF\":6.3000,\"publicationDate\":\"2023-07-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Innovative Food Science & Emerging Technologies\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S1466856423001431\",\"RegionNum\":1,\"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":"Innovative Food Science & Emerging Technologies","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1466856423001431","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Hydration effect of whey protein treated by glow discharge plasma
Glow discharge plasma (GP) was used to study the hydration mechanism of whey protein with different moisture content (10%, 20%, 30%). When the moisture content was 20%, the effect was most obvious. Strong hydration effect was confirmed by Fourier transform infrared spectroscopy (FTIR) results with sharper, narrower and blue-shifted from 3283.49 cm−1 to 3286.26 cm−1, indicating the enhanced hydrogen bond. More flexible protein structure with a significant decrease in α-helix content (from 18.50% to 14.62%), β-sheet content (from 29.67% to 19.38%) and crystallinity degree (from 6.18% to 0.81%) was introduced. Whey protein underwent oxidation reactions of CC to C–O–C(H) and further to COOH, C–OH to C–O–C and sulfhydryl to disulfide bonds. The scanning electron microscopy (SEM) results showed that the treated whey protein was highly aggregated (from 55.40 μm to 226.87 μm) and formed porous and rough polymers. Additionally, the treated whey protein exhibited higher anti-oxidation activity, with DPPH, ABTS and OH free radicals increased by 14.55%, 11.08% and 15.56%. The water/oil holding capacity and light transmittance of whey protein was improved by 18.18%, 22.05% and 35.69%, respectively.
期刊介绍:
Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions and few, mainly upon invitation, reviews on and highly innovative developments in food science and emerging food process technologies. The significance of the results either for the science community or for industrial R&D groups must be specified. Papers submitted must be of highest scientific quality and only those advancing current scientific knowledge and understanding or with technical relevance will be considered.