School of Food Science and Engineering , South China University of Technology , Guangzhou , Guangdong 510641 , People's Republic of China.
Food Refrigeration and Computerized Food Technology , University College Dublin, National University of Ireland , Agriculture and Food Science Centre, Belfield, Dublin 4 , Ireland.
J Agric Food Chem. 2018 Dec 19;66(50):13285-13294. doi: 10.1021/acs.jafc.8b05178. Epub 2018 Dec 4.
In the present work, the structure and physicochemical properties of natural actomyosin (NAM) extracted from king prawn ( Litopenaeus vannamei) and subjected to atmospheric pressure plasma jet (APPJ) generated in argon gas as a function of the treatment time were examined. The results revealed that prawn NAM exhibited a correlating decrease in pH from 7.06 ± 0.03 to 6.92 ± 0.02 and a slight increase ( p > 0.05) in solubility from 91.89 ± 1.57 to 96.86 ± 1.19 within the first few minutes of plasma exposure as a result of the formation of soluble aggregates. A rise in turbidity was also noted, confirming the occurrence of protein aggregation. These changes were also accompanied by a rise in emulsifying activity from 48.96 ± 1.66 to 67.31 ± 1.39 m/g ( p < 0.05) and a nearly 50% increase in foaming capacity after 5 min of APPJ exposure. The modulation of these properties occurred as a result of conformational changes in NAM evident by various complementary structural analyses conducted. Overall, these findings show that mild oxidation from argon plasma can be used for modification of protein functionality and emphasize the need for optimal selection of plasma processing conditions.
在本工作中，研究了从南美白对虾（Litopenaeus vannamei）中提取的天然肌球蛋白（NAM）的结构和物理化学性质，并在大气压等离子射流（APPJ）中，以氩气作为工作气体，研究了处理时间对其的影响。结果表明，由于可溶性聚集体的形成，虾 NAM 的 pH 值从 7.06 ± 0.03 下降到 6.92 ± 0.02，而溶解度从 91.89 ± 1.57 增加到 96.86 ± 1.19（p > 0.05），在等离子体暴露的最初几分钟内呈现出相关变化。浊度也有所上升，证实了蛋白质聚集的发生。这些变化还伴随着乳化活性从 48.96 ± 1.66 增加到 67.31 ± 1.39 m/g（p < 0.05），以及在 APPJ 暴露 5 分钟后泡沫能力几乎增加了 50%。这些性质的调制是由于 NAM 的构象变化所致，这可以通过各种互补的结构分析得到证实。总的来说，这些发现表明，氩等离子体的轻度氧化可用于修饰蛋白质的功能，并强调了优化等离子体处理条件的必要性。
