Effects of plasma-activated water on structural and functional properties of PSE-like chicken protein isolate
Pale, soft and exudative (PSE)-like chicken meat is rich in high-quality proteins, however, due to the properties of PSE-like meat, the functional characteristics of PSE-like chicken meat protein isolate (PPI) are affected. The present investigation aimed to improve the functional properties of PPI...
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Elsevier
2025-01-01
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| Series: | Current Research in Food Science |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927125000346 |
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| author | Ke Li Yanfang Zhou Chenyan Zhu Manting Du Bo Chen Dianbo Zhao Yanhong Bai |
| author_facet | Ke Li Yanfang Zhou Chenyan Zhu Manting Du Bo Chen Dianbo Zhao Yanhong Bai |
| author_sort | Ke Li |
| collection | DOAJ |
| description | Pale, soft and exudative (PSE)-like chicken meat is rich in high-quality proteins, however, due to the properties of PSE-like meat, the functional characteristics of PSE-like chicken meat protein isolate (PPI) are affected. The present investigation aimed to improve the functional properties of PPI by employing plasma activation water (PAW), with the ultimate goal of enhancing its utility in various applications. The effects of PAW on the structure and function of PPI were evaluated. PAW treatment induced the protein structure to change from random coil to α-helix, which made the protein conformation more stable. PAW caused the hydrophobic residues to be exposed, thereby effectively enhancing their surface hydrophobicity. Dynamic rheology revealed the storage modulus of PPI gradually raised with increasing of PAW activation time. The scanning electron microscopy (SEM) showed that PAW promoted PPI to form a rough surface. When PAW activation time increased to 40 s, the foaming ability of PPI was raised by 77.84%, the emulsifying activity index was increased to 20.94 m2/g, the emulsion stability index was improved by 20.40%, and the in vitro digestibility was increased by 25.15% (P < 0.05). The above results showed PAW could modify the structural properties, and effectively improve the emulsifying and foaming properties of PPI, and increase the in vitro digestibility of PPI. |
| format | Article |
| id | doaj-art-5eb6afe876224a3b8aaf32a3893eeeba |
| institution | DOAJ |
| issn | 2665-9271 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Current Research in Food Science |
| spelling | doaj-art-5eb6afe876224a3b8aaf32a3893eeeba2025-08-20T02:39:39ZengElsevierCurrent Research in Food Science2665-92712025-01-011010100310.1016/j.crfs.2025.101003Effects of plasma-activated water on structural and functional properties of PSE-like chicken protein isolateKe Li0Yanfang Zhou1Chenyan Zhu2Manting Du3Bo Chen4Dianbo Zhao5Yanhong Bai6Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, 450001, PR ChinaKey Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, 450001, PR ChinaKey Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, 450001, PR ChinaKey Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, 450001, PR ChinaKey Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, 450001, PR ChinaKey Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, 450001, PR ChinaCorresponding author. Ke Xue Road NO. 136, Zhengzhou, 450001, PR China.; Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, 450001, PR ChinaPale, soft and exudative (PSE)-like chicken meat is rich in high-quality proteins, however, due to the properties of PSE-like meat, the functional characteristics of PSE-like chicken meat protein isolate (PPI) are affected. The present investigation aimed to improve the functional properties of PPI by employing plasma activation water (PAW), with the ultimate goal of enhancing its utility in various applications. The effects of PAW on the structure and function of PPI were evaluated. PAW treatment induced the protein structure to change from random coil to α-helix, which made the protein conformation more stable. PAW caused the hydrophobic residues to be exposed, thereby effectively enhancing their surface hydrophobicity. Dynamic rheology revealed the storage modulus of PPI gradually raised with increasing of PAW activation time. The scanning electron microscopy (SEM) showed that PAW promoted PPI to form a rough surface. When PAW activation time increased to 40 s, the foaming ability of PPI was raised by 77.84%, the emulsifying activity index was increased to 20.94 m2/g, the emulsion stability index was improved by 20.40%, and the in vitro digestibility was increased by 25.15% (P < 0.05). The above results showed PAW could modify the structural properties, and effectively improve the emulsifying and foaming properties of PPI, and increase the in vitro digestibility of PPI.http://www.sciencedirect.com/science/article/pii/S2665927125000346Plasma-activated waterPSE-Like chickenProtein isolationStructural propertyFunctional features |
| spellingShingle | Ke Li Yanfang Zhou Chenyan Zhu Manting Du Bo Chen Dianbo Zhao Yanhong Bai Effects of plasma-activated water on structural and functional properties of PSE-like chicken protein isolate Current Research in Food Science Plasma-activated water PSE-Like chicken Protein isolation Structural property Functional features |
| title | Effects of plasma-activated water on structural and functional properties of PSE-like chicken protein isolate |
| title_full | Effects of plasma-activated water on structural and functional properties of PSE-like chicken protein isolate |
| title_fullStr | Effects of plasma-activated water on structural and functional properties of PSE-like chicken protein isolate |
| title_full_unstemmed | Effects of plasma-activated water on structural and functional properties of PSE-like chicken protein isolate |
| title_short | Effects of plasma-activated water on structural and functional properties of PSE-like chicken protein isolate |
| title_sort | effects of plasma activated water on structural and functional properties of pse like chicken protein isolate |
| topic | Plasma-activated water PSE-Like chicken Protein isolation Structural property Functional features |
| url | http://www.sciencedirect.com/science/article/pii/S2665927125000346 |
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