College of Food and Biological Engineering, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou University of Light Industry, Zhengzhou, 450002, China.
Hubei Key Laboratory of Lipid Chemistry and Nutrition, and Key Laboratory of Oil seeds Processing, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Ministry of Agriculture, Wuhan, 430062, China.
J Food Sci. 2020 Jul;85(7):2010-2019. doi: 10.1111/1750-3841.15184. Epub 2020 Jun 11.
The aim of this study was to explore the effect of atmospheric pressure plasma jet (APPJ) on the physicochemical, functional, and antioxidant properties of flaxseed protein following APPJ treatment (0 to 240 s). The results showed that the pH value continuously dropped with the minimum value of 3.45 ± 0.15 after 240 s of APPJ treatment (-61.7%, P < 0.05). The relative protein solubility significantly declined after 15 s of APPJ treatment (-43.1%, P < 0.05), which was accompanied by the evident increase in mean particle size of flaxseed protein in aqueous solution (+157%, P < 0.05). Moreover, the surface hydrophobicity and contents of disulfide bonds gradually raised when the APPJ exposure time extended from 30 to 240 s. Notably, the foaming, emulsifying, and in vitro antioxidant properties of flaxseed protein were significantly improved following short time of APPJ treatment (5 to 15 s), which was paralleled with the changes of spatial conformation, mild protein oxidation, as well as the release of phenolic acids and flavonoids from naturally occurring protein-phenolic complex. Our findings elucidated that APPJ may be considered as an effective strategy to improve the functionality and antioxidant activities of flaxseed protein. PRACTICAL APPLICATION: We had evaluated the effect of APPJ treatment on the physicochemical, functional, and antioxidant properties of flaxseed protein, which was conducive to tailor flaxseed protein with the optimal techno-functionality and antioxidant activities as a potential nano-delivery vehicle.
本研究旨在探讨大气压等离子射流（APPJ）对亚麻籽蛋白理化性质、功能和抗氧化特性的影响，处理时间为 0 至 240 秒。结果表明，pH 值随 APPJ 处理时间的延长而持续下降，处理 240 秒后达到最小值 3.45±0.15（-61.7%，P＜0.05）。相对蛋白溶解度在 APPJ 处理 15 秒后显著下降（-43.1%，P＜0.05），同时水溶液中亚麻籽蛋白的平均粒径明显增大（+157%，P＜0.05）。此外，随着 APPJ 暴露时间从 30 秒延长至 240 秒，表面疏水性和二硫键含量逐渐增加。值得注意的是，短时间的 APPJ 处理（5 至 15 秒）可显著提高亚麻籽蛋白的起泡、乳化和体外抗氧化性能，这与空间构象的变化、温和的蛋白氧化以及天然存在的蛋白-酚酸和类黄酮复合物中酚酸和类黄酮的释放有关。我们的研究结果表明，APPJ 可以被认为是一种提高亚麻籽蛋白功能和抗氧化活性的有效策略。
