School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
Food Chem. 2021 Sep 15;356:129703. doi: 10.1016/j.foodchem.2021.129703. Epub 2021 Mar 26.
Cold plasma as a green and expeditious tool was used to modify whey protein isolate (WPI) in order to improve its emulsion capability. The emulsion-based oleogels with antibacterial functions were then constructed using the modified WPI. The modified WPI treated with cold plasma under 10 s at 50 W power significantly lowered the oil-water interface tension. Meanwhile, the fluorescence intensity and the α-helix content of WPI reduced with the cold plasma treatment. It is noted that SEM results showed that the treated WPI had more regular dendritic structures. Such modified WPI was applied to construct oleogels loaded with thyme essential oil and coconut oil, which showed a porous uniform network structure and excellent antimicrobial activities against E.coli. As a proof of concept, this study demonstrated cold plasma could be as a new facile tool to modify food-sourced proteins and expected to enlarge their applications in oleogel productions.
冷等离子体作为一种绿色高效的工具，被用于修饰乳清蛋白分离物（WPI），以提高其乳化能力。然后，使用改性 WPI 构建具有抗菌功能的基于乳液的油凝胶。在 50W 功率下处理 10 秒的冷等离子体显著降低了油水界面张力。同时，WPI 的荧光强度和α-螺旋含量随着冷等离子体处理而降低。值得注意的是，SEM 结果表明，处理过的 WPI 具有更规则的树枝状结构。这种改性 WPI 被应用于构建负载百里香精油和椰子油的油凝胶，显示出多孔均匀的网络结构和对大肠杆菌的优异抗菌活性。作为概念验证，本研究表明冷等离子体可以作为一种新的简便工具来修饰食物源蛋白质，并有望扩大其在油凝胶生产中的应用。
