Modifying the Structural and Functional Properties of Walnut Glutenin Through Atmospheric Cold Plasma Treatment: Evaluation of Treatment Times Effects
Walnut gluten (WGLU) is a plant-based protein rich in essential amino acids for the human body. Due to its poor water solubility and functional properties, its application in the food industry is limited. For the first time, this study looks into how different durations (0, 30, 60, 90, and 120 s) of...
Saved in:
| Main Authors: | , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-06-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/13/2289 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849704561584898048 |
|---|---|
| author | Yanmei Deng Guohui Yuan Tongqin Yang Baoyu Gao Yanling Lu Jiaojiao Yang Lei Guo Qian Ma Fangyu Fan |
| author_facet | Yanmei Deng Guohui Yuan Tongqin Yang Baoyu Gao Yanling Lu Jiaojiao Yang Lei Guo Qian Ma Fangyu Fan |
| author_sort | Yanmei Deng |
| collection | DOAJ |
| description | Walnut gluten (WGLU) is a plant-based protein rich in essential amino acids for the human body. Due to its poor water solubility and functional properties, its application in the food industry is limited. For the first time, this study looks into how different durations (0, 30, 60, 90, and 120 s) of atmospheric cold plasma (ACP) treatment affect the structure and functional properties of WGLU. ACP processing destroys the spatial structure of the WGLU and alters its functional properties. The comprehensive performance reached its best after 60 s of ACP treatment, the main manifestations included increased β-sheet content, reduced α-helix content, and unfolding of the tertiary structure, which ultimately improved the stability of emulsification and foam. Meanwhile, the solubility (86.35%), water retention rate (2.15 g/g), oil retention rate (5.31 g/g), emulsification rate (10.59 m<sup>2</sup>/g), and foaming rate (24.67%) of WGLU reached their maximum values. However, longer treatment times (90 and 120 s) induce WGLU aggregation, followed by decreased functional properties. In summary, the physicochemical and functional properties of WGLU can be significantly enhanced through ACP treatment, enhancing the bioavailability of gluten and providing an effective strategy for its application in food processing. |
| format | Article |
| id | doaj-art-6894679948df4a39a11c736ca32cea97 |
| institution | DOAJ |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-6894679948df4a39a11c736ca32cea972025-08-20T03:16:43ZengMDPI AGFoods2304-81582025-06-011413228910.3390/foods14132289Modifying the Structural and Functional Properties of Walnut Glutenin Through Atmospheric Cold Plasma Treatment: Evaluation of Treatment Times EffectsYanmei Deng0Guohui Yuan1Tongqin Yang2Baoyu Gao3Yanling Lu4Jiaojiao Yang5Lei Guo6Qian Ma7Fangyu Fan8College of Biological and Food Engineering, Southwest Forestry University, Kunming 650224, ChinaCollege of Biological and Food Engineering, Southwest Forestry University, Kunming 650224, ChinaCollege of Biological and Food Engineering, Southwest Forestry University, Kunming 650224, ChinaCollege of Biological and Food Engineering, Southwest Forestry University, Kunming 650224, ChinaCollege of Biological and Food Engineering, Southwest Forestry University, Kunming 650224, ChinaCollege of Biological and Food Engineering, Southwest Forestry University, Kunming 650224, ChinaCollege of Biological and Food Engineering, Southwest Forestry University, Kunming 650224, ChinaCollege of Biological and Food Engineering, Southwest Forestry University, Kunming 650224, ChinaCollege of Biological and Food Engineering, Southwest Forestry University, Kunming 650224, ChinaWalnut gluten (WGLU) is a plant-based protein rich in essential amino acids for the human body. Due to its poor water solubility and functional properties, its application in the food industry is limited. For the first time, this study looks into how different durations (0, 30, 60, 90, and 120 s) of atmospheric cold plasma (ACP) treatment affect the structure and functional properties of WGLU. ACP processing destroys the spatial structure of the WGLU and alters its functional properties. The comprehensive performance reached its best after 60 s of ACP treatment, the main manifestations included increased β-sheet content, reduced α-helix content, and unfolding of the tertiary structure, which ultimately improved the stability of emulsification and foam. Meanwhile, the solubility (86.35%), water retention rate (2.15 g/g), oil retention rate (5.31 g/g), emulsification rate (10.59 m<sup>2</sup>/g), and foaming rate (24.67%) of WGLU reached their maximum values. However, longer treatment times (90 and 120 s) induce WGLU aggregation, followed by decreased functional properties. In summary, the physicochemical and functional properties of WGLU can be significantly enhanced through ACP treatment, enhancing the bioavailability of gluten and providing an effective strategy for its application in food processing.https://www.mdpi.com/2304-8158/14/13/2289atmospheric cold plasmawalnut gluteninphysicochemical propertiessecondary and tertiary structuraldifferential scanning calorimetry |
| spellingShingle | Yanmei Deng Guohui Yuan Tongqin Yang Baoyu Gao Yanling Lu Jiaojiao Yang Lei Guo Qian Ma Fangyu Fan Modifying the Structural and Functional Properties of Walnut Glutenin Through Atmospheric Cold Plasma Treatment: Evaluation of Treatment Times Effects Foods atmospheric cold plasma walnut glutenin physicochemical properties secondary and tertiary structural differential scanning calorimetry |
| title | Modifying the Structural and Functional Properties of Walnut Glutenin Through Atmospheric Cold Plasma Treatment: Evaluation of Treatment Times Effects |
| title_full | Modifying the Structural and Functional Properties of Walnut Glutenin Through Atmospheric Cold Plasma Treatment: Evaluation of Treatment Times Effects |
| title_fullStr | Modifying the Structural and Functional Properties of Walnut Glutenin Through Atmospheric Cold Plasma Treatment: Evaluation of Treatment Times Effects |
| title_full_unstemmed | Modifying the Structural and Functional Properties of Walnut Glutenin Through Atmospheric Cold Plasma Treatment: Evaluation of Treatment Times Effects |
| title_short | Modifying the Structural and Functional Properties of Walnut Glutenin Through Atmospheric Cold Plasma Treatment: Evaluation of Treatment Times Effects |
| title_sort | modifying the structural and functional properties of walnut glutenin through atmospheric cold plasma treatment evaluation of treatment times effects |
| topic | atmospheric cold plasma walnut glutenin physicochemical properties secondary and tertiary structural differential scanning calorimetry |
| url | https://www.mdpi.com/2304-8158/14/13/2289 |
| work_keys_str_mv | AT yanmeideng modifyingthestructuralandfunctionalpropertiesofwalnutgluteninthroughatmosphericcoldplasmatreatmentevaluationoftreatmenttimeseffects AT guohuiyuan modifyingthestructuralandfunctionalpropertiesofwalnutgluteninthroughatmosphericcoldplasmatreatmentevaluationoftreatmenttimeseffects AT tongqinyang modifyingthestructuralandfunctionalpropertiesofwalnutgluteninthroughatmosphericcoldplasmatreatmentevaluationoftreatmenttimeseffects AT baoyugao modifyingthestructuralandfunctionalpropertiesofwalnutgluteninthroughatmosphericcoldplasmatreatmentevaluationoftreatmenttimeseffects AT yanlinglu modifyingthestructuralandfunctionalpropertiesofwalnutgluteninthroughatmosphericcoldplasmatreatmentevaluationoftreatmenttimeseffects AT jiaojiaoyang modifyingthestructuralandfunctionalpropertiesofwalnutgluteninthroughatmosphericcoldplasmatreatmentevaluationoftreatmenttimeseffects AT leiguo modifyingthestructuralandfunctionalpropertiesofwalnutgluteninthroughatmosphericcoldplasmatreatmentevaluationoftreatmenttimeseffects AT qianma modifyingthestructuralandfunctionalpropertiesofwalnutgluteninthroughatmosphericcoldplasmatreatmentevaluationoftreatmenttimeseffects AT fangyufan modifyingthestructuralandfunctionalpropertiesofwalnutgluteninthroughatmosphericcoldplasmatreatmentevaluationoftreatmenttimeseffects |