AI Article Synopsis
- The study focused on how dielectric-barrier discharge (DBD) plasma treatment affects the gelling properties of glycinin, an important protein.
- Treatment times ranged from 20 to 120 seconds, and it was found that mild oxidation from the plasma significantly improved gelling ability, with longer treatment times leading to increased hardness, chewiness, and resilience of the gels.
- Structural analysis indicated that while the primary and secondary structures of glycinin remained unchanged, the tertiary structure shifted, reducing free sulfhydryl content and increasing carbonyl content, which ultimately enhanced its gelling properties due to the formation of intermolecular disulfide bonds.
Article Abstract
The effects of dielectric-barrier discharge (DBD) plasma treatment (20 s to 120 s treatment time with 40 kV, 12 kHz) induced mild oxidation on the gelling properties, and related structural changes of glycinin were investigated. The gelling ability of glycinin was improved by the mild oxidation induced by the plasma treatment. Treated glycinin gels exhibited a continuous and uniform network microstructure. Samples treated for 120 s had a 2.07-, 3.99- and 2.03-fold increase in hardness, chewiness, and resilience compared to the 20 s treated samples. Structural analyses showed that primary and secondary structures of glycinin were unaffected. The tertiary structure was shifted, accompanied by a decrease in free sulfhydryl (-SH) content. At the same time, carbonyl content and average particle diameter were increased by DBD treatment. The DBD treatment facilitated the generation/exchange of intermolecular disulfide bonds and enhanced gelling properties of glycinin. It is concluded that controlled plasma-induced protein oxidation can improve protein functionality.
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| http://dx.doi.org/10.1016/j.ijbiomac.2022.09.127 | DOI Listing |
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