Study on Active Particles in Air Plasma and Their Effect on α-Amylase
As a new technology for food processing, plasma has good prospects for protein modification. This study investigated the effect of plasma on the activity of the α-amylase. The composition of the active particles in air plasma generated by spark discharge was analyzed and determined. Furthermore, the...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-09-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/18/2896 |
| _version_ | 1797488396274237440 |
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| author | Cunshe Chen Ruohao Sun Ping Liu Jufang Yang Zhixuan Ouyang Zhihua Pang |
| author_facet | Cunshe Chen Ruohao Sun Ping Liu Jufang Yang Zhixuan Ouyang Zhihua Pang |
| author_sort | Cunshe Chen |
| collection | DOAJ |
| description | As a new technology for food processing, plasma has good prospects for protein modification. This study investigated the effect of plasma on the activity of the α-amylase. The composition of the active particles in air plasma generated by spark discharge was analyzed and determined. Furthermore, the quantitative analysis of the active particles such as H<sub>2</sub>O<sub>2</sub>, O<sub>3</sub>, and -OH was made by the chemical detection method. Powdered α-amylase was treated with plasma in various conditions, in which α-amylase and the variation of α-amylase activity under the action of air plasma were quantitatively analyzed. The results showed that the concentration of active particles in the system was positively correlated with the action time for air plasma. After 5 min of plasma action, the concentration of O<sub>3</sub> and H<sub>2</sub>O<sub>2</sub> was large enough for food disinfection, but the concentration of -OH was smaller and its lifetime was extremely short. Moreover, it was determined that the optimum action time for the activation of solid powdered α-amylase by air plasma was 120 s. With higher energy, the air plasma acts directly on solid powdered α-amylase to destroy its spatial structure, resulting in enzyme inactivation, sterilization, and disinfection. |
| first_indexed | 2024-03-10T00:02:31Z |
| format | Article |
| id | doaj.art-9db24fe46b1247628c5cc602a0e9c79a |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T00:02:31Z |
| publishDate | 2022-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-9db24fe46b1247628c5cc602a0e9c79a2023-11-23T16:15:04ZengMDPI AGFoods2304-81582022-09-011118289610.3390/foods11182896Study on Active Particles in Air Plasma and Their Effect on α-AmylaseCunshe Chen0Ruohao Sun1Ping Liu2Jufang Yang3Zhixuan Ouyang4Zhihua Pang5Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing 100048, ChinaBeijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing 100048, ChinaBeijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing 100048, ChinaBeijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing 100048, ChinaBeijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing 100048, ChinaBeijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing 100048, ChinaAs a new technology for food processing, plasma has good prospects for protein modification. This study investigated the effect of plasma on the activity of the α-amylase. The composition of the active particles in air plasma generated by spark discharge was analyzed and determined. Furthermore, the quantitative analysis of the active particles such as H<sub>2</sub>O<sub>2</sub>, O<sub>3</sub>, and -OH was made by the chemical detection method. Powdered α-amylase was treated with plasma in various conditions, in which α-amylase and the variation of α-amylase activity under the action of air plasma were quantitatively analyzed. The results showed that the concentration of active particles in the system was positively correlated with the action time for air plasma. After 5 min of plasma action, the concentration of O<sub>3</sub> and H<sub>2</sub>O<sub>2</sub> was large enough for food disinfection, but the concentration of -OH was smaller and its lifetime was extremely short. Moreover, it was determined that the optimum action time for the activation of solid powdered α-amylase by air plasma was 120 s. With higher energy, the air plasma acts directly on solid powdered α-amylase to destroy its spatial structure, resulting in enzyme inactivation, sterilization, and disinfection.https://www.mdpi.com/2304-8158/11/18/2896plasmaα-amylaseactive particle compositionenzymolysis activity |
| spellingShingle | Cunshe Chen Ruohao Sun Ping Liu Jufang Yang Zhixuan Ouyang Zhihua Pang Study on Active Particles in Air Plasma and Their Effect on α-Amylase Foods plasma α-amylase active particle composition enzymolysis activity |
| title | Study on Active Particles in Air Plasma and Their Effect on α-Amylase |
| title_full | Study on Active Particles in Air Plasma and Their Effect on α-Amylase |
| title_fullStr | Study on Active Particles in Air Plasma and Their Effect on α-Amylase |
| title_full_unstemmed | Study on Active Particles in Air Plasma and Their Effect on α-Amylase |
| title_short | Study on Active Particles in Air Plasma and Their Effect on α-Amylase |
| title_sort | study on active particles in air plasma and their effect on α amylase |
| topic | plasma α-amylase active particle composition enzymolysis activity |
| url | https://www.mdpi.com/2304-8158/11/18/2896 |
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