Affiliation:
1. Department of Bioresource Engineering McGill University 21111 Lakeshore Road Ste‐Anne‐de‐Bellevue Quebec H9X 3V9 Canada
Abstract
SummaryPlasma‐activated water (PAW) is an emerging nonthermal processing method explored for its food disinfection properties. However, the effect of reactive species in PAW on the food composition has not yet been studied. In this study, a simple protein, whey protein isolate (WPI) was used to understand the effect of PAW reactive species on its physicochemical and functional properties. The results showed mild oxidation of WPI evidenced from the decrease in the sulfhydryl group content and increase in the surface hydrophobicity. Increase in the soluble protein content was observed with PAW 45 min treatment. Foam stability of the PAW‐treated samples increased significantly following PAW treatment. However, no linear change in WPI properties was observed with PAW treatment time. Reduction in the thermal stability of samples was observed in 10 and 50 mg mL−1 concentrations with PAW treatment. The SDS‐PAGE analysis revealed that PAW treatment did not form in‐soluble protein aggregation in WPI samples. FTIR spectrum of the treated WPI samples showed that there were no new functional groups formed by the PAW treatment. Increase in β‐sheet, random coil percentage and reduction in α‐helix percentage was observed in 5 mg mL−1 concentration. The results suggest that the reactive oxygen species in the PAW lead to mild oxidation and unfolding of the WPI samples and improved its foam stability.
Funder
Natural Sciences and Engineering Research Council of Canada
Subject
Industrial and Manufacturing Engineering,Food Science
Cited by
2 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献