Investigation of cold atmospheric plasma effects on functional and physicochemical properties of wheat germ protein isolate
Marjan Abarghoei, Mohammad Goli, Sharifeh Shahi
LWT
Abstract
Wheat germ protein isolate (WGPI) was modified by atmospheric pressure cold plasma (ACP) at 25 kV for 5 (T2), 10 (T3), 20 (T4), and 40 (T5) min to investigate the effects on molecular weight (MW), microstructure, and functional attributes (T1 or non-treated WGPI). MW of WGPI showed slight alteration especially when 40 min ACP was exerted and microstructure evaluation confirmed it. The higher the processing time was applied; the higher solubility was obtained. Emulsifying activity and stability, foaming capacity, and stability were improved after 5 min ACP processing time especially when pH was at basic condition. Water holding capacity values were significantly increased by increasing processing time without significant difference among T4 and T5. Conversely, oil holding capacity was significantly reduced by increasing time and without a significant difference between T1 and T2. Consequently, using ACP treatment at 25 kV for 5 min could be suggested for plant-based protein modification.
Extracted Claims
5 claims extracted from this paper into the knowledge graph
atmospheric pressure cold plasma (ACP) modifies wheat germ protein isolate (WGPI)
“Wheat germ protein isolate (WGPI) was modified by atmospheric pressure cold plasma (ACP) at 25 kV for 5 (T2), 10 (T3), 20 (T4), and 40 (T5) min to investigate the effects on molecular weight (MW), mic...”
ACP treatment increases solubility
“The higher the processing time was applied; the higher solubility was obtained.”
ACP treatment increases water holding capacity
“Water holding capacity values were significantly increased by increasing processing time without significant difference among T4 and T5.”