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Improvement of oil-water interfacial behaviors and emulsifying properties of highland barley protein by cold plasma treatment

文献类型： 外文期刊

作者： Yang, Jingjing 1 ; Wen, Jiayu 1 ; Liu, Yonghui 1 ; Wang, Xueqing 1 ; Jia, Lang 1 ; Li, Jingfeng 1 ; Fan, Bei 1 ; Tong, Litao 1 ; Wang, Fengzhong 1 ; Wang, Lili 1 ;

作者机构： 1.Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing 100193, Peoples R China

2.Univ Liege, Gembloux Agrobio Tech, Passage Deportes 2, B-5030 Gembloux, Belgium

关键词： Highland barley protein; Cold plasma; Oil-water interface

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 320 卷

页码：

收录情况： SCI

摘要： The focus of this investigation is to explore the effect of cold plasma modification on the stabilization of water-in-oil (W/O) emulsions with highland barley (HB) proteins. It was notable that following cold plasma treatment, the interfacial tension of the HB protein was significantly reduced, and its rearrangement rate increased by 43 %. These changes indicate enhanced interfacial activity of the protein, suggesting improved interaction between the HB protein and the liquid interface. The average droplet size of the emulsion decreased to 2.61 +/- 0.09 mu m in the T4 group (40 min treatment), suggesting a more uniform dispersion of the oil droplets. Concurrently, the absolute value of the Zeta potential (28.12 +/- 0.73 mV), the viscosity of the emulsion, and the interfacial protein adsorption rate increased. CLSM images confirm that emulsions stabilized by cold plasma-treated HB proteins exhibit smaller and more uniformly distributed droplets. Further confirming that cold plasma treatment improves the emulsification properties of the HB proteins, resulting in more stable emulsions overall. These findings underscore the notion that cold plasma modification represents a promising approach to enhance emulsion stability and possesses considerable potential to augment the functionality of HB protein in a range of applications.

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