文献类型： 外文期刊

作者： Nasiru, Mustapha Muhammad ¹ ; Boateng, Evans Frimpong ² ; Alnadari, Fawze ³ ; Bako, Hadiza Kabir ⁴ ; Ibeogu, Henry Isaiah ⁴ ; Feng, Jin ¹ ; Song, Jiangfeng ¹ ; Liu, Huan ⁵ ; Zhang, Qingqiang ⁶ ; Masisi, Kabo ⁷ ; Roth, Chuon Mony ⁸ ; Yan, Wenjing ⁴ ; Zhang, Jianhao ⁴ ; Li, Chunyang ¹ ;

作者机构： 1.Jiangsu Acad Agr Sci, Inst Agroprod Proc, Nanjing 210014, Peoples R China

2.Univ Energy & Nat Resources, Sch Agr & Technol, Dept Food Sci & Technol, Bono, Ghana

3.Jiangsu Tianmeijian Nat Bioengn Co Ltd, Res & Dev Ctr, Nanjing 210046, Peoples R China

4.Nanjing Agr Univ, Coll Food Sci & Technol, Natl Ctr Meat Qual & Safety Control, Collaborat Innovat Ctr Meat Prod & Proc Qual & Saf, Nanjing 210095, Peoples R China

5.Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang 212013, Peoples R China

6.Anhui Polytech Univ, Coll Biol & Food Engn, Wuhu 241000, Peoples R China

7.Botswana Int Univ Sci & Technol, Fac Sci, Dept Biol Sci & Biotechnol, Palapye, Botswana

8.Minist Agr Forestry & Fisheries Cambodia, Cambodia Lab Agr Prod & Foods, Phnom Penh 10103, Cambodia

9.Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Jiangsu, Peoples R China

关键词： Peanut protein isolate; Cold plasma; Rheology; Functional properties; Structural properties

期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.5； 五年影响因子：8.7 ）

ISSN： 0141-8130

年卷期： 2025 年 286 卷

页码：

收录情况： SCI

摘要： This study investigates the effects of cold plasma (CP) treatment on peanut protein isolate (PPI), focusing on functionality, rheology, and structural modifications across various treatment times (0, 90, 180, 270, 360, and 450 s) and voltages (120, 140, and 160 kV). Key findings include a significant increase in solubility from 9.99 mg/mL to 15.98 mg/mL, as well as 161.07 % enhanced water-holding capacity (WHC) and 448.45 % oil-holding capacity (OHC). CP treatment also improved foaming capacity (FC) to 186.46 % and increased emulsion capacity (EC) and emulsion stability (ES) by 185.90 % at 160 kV. Rheological analysis showed shear-thinning behaviour, with viscosity decreasing as the shear rate increased-higher voltages (140 kV and 160 kV) further reduced viscosity, indicating lower resistance to flow. Additionally, CP-treated PPI exhibited viscoelasticity, with increased storage and loss moduli at higher frequencies, indicating greater stiffness. Spectroscopic studies demonstrated shifts in the protein's secondary structure, altering the balance among alpha-helix, beta-sheet, and random coil components, which highlights CP's role in reengineering PPI. FTIR-ATR spectra revealed reductions in the 3200-3400 cm(-1) range, suggesting changes in protein backbone vibrations and hydrogen bonding. Particle size analysis showed significant increases, especially at higher voltages and longer treatment times, stabilizing after 270 s. Zeta potential assays indicated a gradual decrease in negative surface charge, suggesting enhanced protein aggregation. Overall, CP treatment significantly improves the functional and rheological properties of PPI while inducing structural changes, making it more suitable for applications in the food and pharmaceutical industries.