Effect of atmospheric pressure non-thermal pin to plate cold plasma on structural and functional properties of soy protein isolate
The atmospheric cold plasma (ACP) effect on food macromolecules is a current area of interest in the non-thermal processing of food science researchers. The present study investigates the effect of atmospheric pressure non-thermal pin-to-plate ACP processing on the structural and functional properti...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2023-06-01
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| Series: | Journal of Agriculture and Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154323000455 |
| _version_ | 1797823102067933184 |
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| author | Ashish Dabade Suraj Kahar Arijit Acharjee Pravin Bhushette Uday Annapure |
| author_facet | Ashish Dabade Suraj Kahar Arijit Acharjee Pravin Bhushette Uday Annapure |
| author_sort | Ashish Dabade |
| collection | DOAJ |
| description | The atmospheric cold plasma (ACP) effect on food macromolecules is a current area of interest in the non-thermal processing of food science researchers. The present study investigates the effect of atmospheric pressure non-thermal pin-to-plate ACP processing on the structural and functional properties of Soy Protein Isolate (SPI). The hydrated SPI liquid samples were treated at different input voltages, 170V, 200V, and 230 V, at different time intervals of 05, 10 and 15 min at room temperature. The primary and secondary structures of the protein were estimated by SDS-PAGE and FTIR. The protein morphological changes were observed by scanning electron microscope. The Differential Scanning Calorimetry system was used to determine the thermal property of treated proteins. Rheological pasting, in vitro enzymatic digestion, trypsin inhibition, water holding and solubility properties were observed on 09 samples of ACP-treated SPI. The primary structure was found unaffected. The treatment could alter β -turns and β -sheet's secondary protein structure by altering double bond region intensity. The enhancement of the surface area, etching phenomenon and aggregation were observed in electron micrographs. ACP reduced Protein denaturation temperature from 215.05 ± 0.30 °C to 209.05 ± 0.66 °C. The initial viscosity (40 °C) of water-based untreated SPI suspension samples 16.17 ± 1.7 cP increased significantly to 42.82 ± 0.5 cP in higher-level ACP-treated SPI suspension samples. ACP processed protein post-digestion amino acid quantity enhanced from 3.33 ± 0.46 μg/mL to 14.90 ± 0.52 μg/ml, which could be due to the reduction of trypsin inhibition activity up to 59.00 ± 0.004%. Treated protein water holding capacity and solubility increased to 62.74 ± 0.08% from 58.18 ± 0.14%. Hence, ACP technology can be a promising solution for minimally processed, chemical-free food process technic to modify the protein techno-functional properties for enhanced product quality and digestibility. |
| first_indexed | 2024-03-13T10:19:03Z |
| format | Article |
| id | doaj.art-a6b0129a03b34cb78e2242f7dcdf577f |
| institution | Directory Open Access Journal |
| issn | 2666-1543 |
| language | English |
| last_indexed | 2024-03-13T10:19:03Z |
| publishDate | 2023-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Agriculture and Food Research |
| spelling | doaj.art-a6b0129a03b34cb78e2242f7dcdf577f2023-05-21T04:35:34ZengElsevierJournal of Agriculture and Food Research2666-15432023-06-0112100538Effect of atmospheric pressure non-thermal pin to plate cold plasma on structural and functional properties of soy protein isolateAshish Dabade0Suraj Kahar1Arijit Acharjee2Pravin Bhushette3Uday Annapure4Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai, IndiaDepartment of Food Engineering and Technology, Institute of Chemical Technology, Mumbai, IndiaDepartment of Food Engineering and Technology, Institute of Chemical Technology, Mumbai, IndiaDepartment of Food Engineering and Technology, Institute of Chemical Technology, Mumbai, IndiaDepartment of Food Engineering and Technology, Institute of Chemical Technology, Mumbai, India; Institute of Chemical Technology, Marathwada Campus, Jalna, India; Corresponding author. Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai, India.The atmospheric cold plasma (ACP) effect on food macromolecules is a current area of interest in the non-thermal processing of food science researchers. The present study investigates the effect of atmospheric pressure non-thermal pin-to-plate ACP processing on the structural and functional properties of Soy Protein Isolate (SPI). The hydrated SPI liquid samples were treated at different input voltages, 170V, 200V, and 230 V, at different time intervals of 05, 10 and 15 min at room temperature. The primary and secondary structures of the protein were estimated by SDS-PAGE and FTIR. The protein morphological changes were observed by scanning electron microscope. The Differential Scanning Calorimetry system was used to determine the thermal property of treated proteins. Rheological pasting, in vitro enzymatic digestion, trypsin inhibition, water holding and solubility properties were observed on 09 samples of ACP-treated SPI. The primary structure was found unaffected. The treatment could alter β -turns and β -sheet's secondary protein structure by altering double bond region intensity. The enhancement of the surface area, etching phenomenon and aggregation were observed in electron micrographs. ACP reduced Protein denaturation temperature from 215.05 ± 0.30 °C to 209.05 ± 0.66 °C. The initial viscosity (40 °C) of water-based untreated SPI suspension samples 16.17 ± 1.7 cP increased significantly to 42.82 ± 0.5 cP in higher-level ACP-treated SPI suspension samples. ACP processed protein post-digestion amino acid quantity enhanced from 3.33 ± 0.46 μg/mL to 14.90 ± 0.52 μg/ml, which could be due to the reduction of trypsin inhibition activity up to 59.00 ± 0.004%. Treated protein water holding capacity and solubility increased to 62.74 ± 0.08% from 58.18 ± 0.14%. Hence, ACP technology can be a promising solution for minimally processed, chemical-free food process technic to modify the protein techno-functional properties for enhanced product quality and digestibility.http://www.sciencedirect.com/science/article/pii/S2666154323000455Atmospheric cold plasmaSoy protein isolateProtein structureEnzymatic digestionTrypsin inhibitionWater holding and solubility |
| spellingShingle | Ashish Dabade Suraj Kahar Arijit Acharjee Pravin Bhushette Uday Annapure Effect of atmospheric pressure non-thermal pin to plate cold plasma on structural and functional properties of soy protein isolate Journal of Agriculture and Food Research Atmospheric cold plasma Soy protein isolate Protein structure Enzymatic digestion Trypsin inhibition Water holding and solubility |
| title | Effect of atmospheric pressure non-thermal pin to plate cold plasma on structural and functional properties of soy protein isolate |
| title_full | Effect of atmospheric pressure non-thermal pin to plate cold plasma on structural and functional properties of soy protein isolate |
| title_fullStr | Effect of atmospheric pressure non-thermal pin to plate cold plasma on structural and functional properties of soy protein isolate |
| title_full_unstemmed | Effect of atmospheric pressure non-thermal pin to plate cold plasma on structural and functional properties of soy protein isolate |
| title_short | Effect of atmospheric pressure non-thermal pin to plate cold plasma on structural and functional properties of soy protein isolate |
| title_sort | effect of atmospheric pressure non thermal pin to plate cold plasma on structural and functional properties of soy protein isolate |
| topic | Atmospheric cold plasma Soy protein isolate Protein structure Enzymatic digestion Trypsin inhibition Water holding and solubility |
| url | http://www.sciencedirect.com/science/article/pii/S2666154323000455 |
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