The Effect of Cold Plasma Dry Treatment on the Properties and Structures of Polymerized Peanut Protein Isolate-Inulin
In order to avoid the timeliness of plasma treatment effect, it is necessary to improve the solubility and functional properties of peanut protein and expand the application of peanut protein in food industry. Cold Plasma (CP) was used to induce Peanut Protein isolator-inulin (PPI-Inulin) dry polyme...
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| Format: | Article |
| Language: | English |
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Academy of National Food and Strategic Reserves Administration
2025-07-01
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| Series: | Liang you shipin ke-ji |
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| Online Access: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20250413 |
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| author | HUI Cai-qin FU Wen-jie LAN Hui-hui LIU Shuo JI Hui |
| author_facet | HUI Cai-qin FU Wen-jie LAN Hui-hui LIU Shuo JI Hui |
| author_sort | HUI Cai-qin |
| collection | DOAJ |
| description | In order to avoid the timeliness of plasma treatment effect, it is necessary to improve the solubility and functional properties of peanut protein and expand the application of peanut protein in food industry. Cold Plasma (CP) was used to induce Peanut Protein isolator-inulin (PPI-Inulin) dry polymerization reaction and study the effects of CP on PPI-Inulin after treatment for 0, 1, 2, 3, 4 and 5 min. Effect of reaction time on the polymerization of PPI and inulin. The results indicated that CP treatment significantly enhanced the solubility and emulsification stability of PPI-Inulin polymer. When the treatment time was 3 min, the maximum solubility of PPI-Inulin polymer was 4.28 mg/mL, which increased by 28.14% compared with the untreated polymer. The effect of CP treatment on the structure of peanut protein isolate was analyzed by measuring its molecular weight, thermal stability and spectral changes. The results showed that after CP treatment, PPI and inulin did not covalently bind, and may be polymerized by non-covalent bond. The relative percentage content of β-folding + random curling decreased, the relative percentage content of α-helix+β-angle increased, the orderly structure of PPI increased, and the structure became tighter. |
| format | Article |
| id | doaj-art-debcfdf70d914cf8ae7e44746c53e03b |
| institution | Kabale University |
| issn | 1007-7561 |
| language | English |
| publishDate | 2025-07-01 |
| publisher | Academy of National Food and Strategic Reserves Administration |
| record_format | Article |
| series | Liang you shipin ke-ji |
| spelling | doaj-art-debcfdf70d914cf8ae7e44746c53e03b2025-08-20T03:39:28ZengAcademy of National Food and Strategic Reserves AdministrationLiang you shipin ke-ji1007-75612025-07-01334838910.16210/j.cnki.1007-7561.2025.04.012The Effect of Cold Plasma Dry Treatment on the Properties and Structures of Polymerized Peanut Protein Isolate-InulinHUI Cai-qin0FU Wen-jie1 LAN Hui-hui2LIU Shuo3JI Hui4College of Life Science, Linyi University, Linyi, Shandong 276000, ChinaCollege of Life Science, Linyi University, Linyi, Shandong 276000, ChinaLinyi Xincheng Jinluo Meat Products Group Co., LTD., Linyi, Shandong 276036, ChinaCollege of Life Science, Linyi University, Linyi, Shandong 276000, ChinaCollege of Life Science, Linyi University, Linyi, Shandong 276000, ChinaIn order to avoid the timeliness of plasma treatment effect, it is necessary to improve the solubility and functional properties of peanut protein and expand the application of peanut protein in food industry. Cold Plasma (CP) was used to induce Peanut Protein isolator-inulin (PPI-Inulin) dry polymerization reaction and study the effects of CP on PPI-Inulin after treatment for 0, 1, 2, 3, 4 and 5 min. Effect of reaction time on the polymerization of PPI and inulin. The results indicated that CP treatment significantly enhanced the solubility and emulsification stability of PPI-Inulin polymer. When the treatment time was 3 min, the maximum solubility of PPI-Inulin polymer was 4.28 mg/mL, which increased by 28.14% compared with the untreated polymer. The effect of CP treatment on the structure of peanut protein isolate was analyzed by measuring its molecular weight, thermal stability and spectral changes. The results showed that after CP treatment, PPI and inulin did not covalently bind, and may be polymerized by non-covalent bond. The relative percentage content of β-folding + random curling decreased, the relative percentage content of α-helix+β-angle increased, the orderly structure of PPI increased, and the structure became tighter. http://lyspkj.ijournal.cn/lyspkj/article/abstract/20250413cold plasmainulinpeanut protein isolatefunctional propertiesstructure |
| spellingShingle | HUI Cai-qin FU Wen-jie LAN Hui-hui LIU Shuo JI Hui The Effect of Cold Plasma Dry Treatment on the Properties and Structures of Polymerized Peanut Protein Isolate-Inulin Liang you shipin ke-ji cold plasma inulin peanut protein isolate functional properties structure |
| title | The Effect of Cold Plasma Dry Treatment on the Properties and Structures of Polymerized Peanut Protein Isolate-Inulin |
| title_full | The Effect of Cold Plasma Dry Treatment on the Properties and Structures of Polymerized Peanut Protein Isolate-Inulin |
| title_fullStr | The Effect of Cold Plasma Dry Treatment on the Properties and Structures of Polymerized Peanut Protein Isolate-Inulin |
| title_full_unstemmed | The Effect of Cold Plasma Dry Treatment on the Properties and Structures of Polymerized Peanut Protein Isolate-Inulin |
| title_short | The Effect of Cold Plasma Dry Treatment on the Properties and Structures of Polymerized Peanut Protein Isolate-Inulin |
| title_sort | effect of cold plasma dry treatment on the properties and structures of polymerized peanut protein isolate inulin |
| topic | cold plasma inulin peanut protein isolate functional properties structure |
| url | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20250413 |
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