Effects of atmospheric pressure plasma jet on the physicochemical, functional, and antioxidant properties of flaxseed protein

文献类型： 外文期刊

第一作者： Yu, Xiao

作者： Yu, Xiao;Huang, Shasha;Nie, Chengzhen;Zhai, Yafei;Shen, Ruiling;Deng, Qianchun;Deng, Qianchun

作者机构：

关键词： antioxidant activities; atmospheric pressure plasma jet; flaxseed protein; functionality; physicochemical properties

期刊名称：JOURNAL OF FOOD SCIENCE （ 影响因子：3.167； 五年影响因子：3.376 ）

ISSN： 0022-1147

年卷期： 2020 年 85 卷 7 期

页码：

收录情况： SCI

摘要： The aim of this study was to explore the effect of atmospheric pressure plasma jet (APPJ) on the physicochemical, functional, and antioxidant properties of flaxseed protein following APPJ treatment (0 to 240 s). The results showed that the pH value continuously dropped with the minimum value of 3.45 +/- 0.15 after 240 s of APPJ treatment (-61.7%,P< 0.05). The relative protein solubility significantly declined after 15 s of APPJ treatment (-43.1%,P< 0.05), which was accompanied by the evident increase in mean particle size of flaxseed protein in aqueous solution (+157%,P< 0.05). Moreover, the surface hydrophobicity and contents of disulfide bonds gradually raised when the APPJ exposure time extended from 30 to 240 s. Notably, the foaming, emulsifying, andin vitroantioxidant properties of flaxseed protein were significantly improved following short time of APPJ treatment (5 to 15 s), which was paralleled with the changes of spatial conformation, mild protein oxidation, as well as the release of phenolic acids and flavonoids from naturally occurring protein-phenolic complex. Our findings elucidated that APPJ may be considered as an effective strategy to improve the functionality and antioxidant activities of flaxseed protein. Practical Application We had evaluated the effect of APPJ treatment on the physicochemical, functional, and antioxidant properties of flaxseed protein, which was conducive to tailor flaxseed protein with the optimal techno-functionality and antioxidant activities as a potential nano-delivery vehicle.

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