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首页|期刊导航|食品工业科技|冷等离子体介导豌豆分离蛋白淀粉样纤维状聚集及对其乳化性和起泡性的影响

冷等离子体介导豌豆分离蛋白淀粉样纤维状聚集及对其乳化性和起泡性的影响

刘俊祥 汤盼盼 刘志伟

食品工业科技2026,Vol.47Issue(8):122-131,10.
食品工业科技2026,Vol.47Issue(8):122-131,10.DOI:10.13386/j.issn1002-0306.2025040308

冷等离子体介导豌豆分离蛋白淀粉样纤维状聚集及对其乳化性和起泡性的影响

Effect of Cold Plasma-mediated Amyloid Fibrous Aggregation on the Emulsification and Foaming Properties of Pea Protein Isolate

刘俊祥 1汤盼盼 1刘志伟1

作者信息

  • 1. 湖南农业大学食品科学技术学院,湖南 长沙 410128
  • 折叠

摘要

Abstract

The potential of cold plasma(CP)treatment to promote the formation of amyloid fibrils of pea protein isolate(PPI)was evaluated relative to acidic heat fibrillation condition.The changes of ThT fluorescence intensity,microstructure,molecular structure,particle size distribution,Zeta potential,surface hydrophobicity,surface free sulfhydryl,free sulfhydryl,total sulfhydryl,and disulfide bonds content,emulsifying activity and foaming capacity of PPI amyloid fibrils were determined.Results indicated that the formation of PPI amyloid fibrils was significantly accelerated by CP treatment.Compared to acidic heat-induced PPI amyloid fibrils(A-PF),CP-mediated fibrils(CP-PF)showed higher ThT fluorescence intensity,relative content of β-fold,and shorter maturation time.After 60 min of heating,CP-PF formed longer fibrils(961.35 nm)than A-PF(219.84 nm).Hydrophobicity,free sulfhydryl groups,and disulfide bond analyses revealed that hydrophobic interactions and disulfide bonds were the primary driving forces for the self-assembly and ordered stacking of β-sheet structures during fibrillation process.Furthermore,fibrillization markedly improved the functional properties of PPI.The emulsifying activity and foaming capacity of A-PF and CP-PF were significantly enhancing.Notably,CP-PF exhibited superior emulsifying(improved by 9.1%)and foaming properties(improved by 6.8%)compared to A-PF.This study demonstrated that CP was an effective technique for promoting PPI amyloid fibril formation and improving its functionality.

关键词

冷等离子体/豌豆分离蛋白/淀粉样纤维/乳化性/起泡性

Key words

cold plasma/pea protein isolate/amyloid fibrils/emulsification properties/foaming properties

分类

轻工纺织

引用本文复制引用

刘俊祥,汤盼盼,刘志伟..冷等离子体介导豌豆分离蛋白淀粉样纤维状聚集及对其乳化性和起泡性的影响[J].食品工业科技,2026,47(8):122-131,10.

基金项目

湖南省自然科学基金(2023JJ30294,2022GK4014) (2023JJ30294,2022GK4014)

湖南省重点研发计划(2023NK2021) (2023NK2021)

湖南省研究生科研创新项目(CX20240661,2024XKC049). (CX20240661,2024XKC049)

食品工业科技

1002-0306

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