Atmospheric-pressure cold plasma-assisted enzymatic extraction of high-temperature soybean meal proteins and effects on protein structural and functional properties

Wang, Xin Yu; Han, Zhu Tao; Dong, Zhou Yong; Zhang, Tie Hua; Duan, Jia Wen; Ai, Liang; Xu, Yan Yang

doi:10.1016/j.ifset.2024.103586

Innovative Food Science & Emerging Technologies

2024

DOI: 10.1016/j.ifset.2024.103586

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Atmospheric-pressure cold plasma-assisted enzymatic extraction of high-temperature soybean meal proteins and effects on protein structural and functional properties

Xin Yu Wang,

Zhu Tao Han,

Zhou Yong Dong

et al.

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2024

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Cited by 2 publications

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Effect of extraction methods on functional properties of plant proteins: A review

Chandran,

Kashyap,

Thakur

2024

eFood

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Food proteins should not only provide nutrition but should also have specific functional properties that facilitate processing and enhance product performance. These functional properties refer to the physicochemical characteristics that govern the behavior of proteins in food. In this context, this article delves into the impact of extraction techniques on functional properties of protein, like solubility, emulsifying, foaming, and oil and water holding capacity. Novel extraction methods can boost extraction yield and enhance technological, functional, and nutritional properties of protein. Protein solubility was found to be significantly impacted by the application of novel extraction methods. Studies also concluded that enhancing the solubility of commercial protein isolates may lead to better functional properties. However, excessive use of extraction techniques can result in protein aggregation, which can negatively impact the foaming properties. Exposing hydrophobic groups and enhancing flexibility are the effects of novel treatment on different proteins resulting in an improvement in their functional properties. Similarly alkaline and micellized extraction also enhance the proteins properties. These findings will result in a further enrichment of the research on the functional properties of protein and provide information to help in the development of protein enriched food products.

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Effect of extraction methods on functional properties of plant proteins: A review

Chandran,

Kashyap,

Thakur

2024

eFood

View full text Add to dashboard Cite

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Influence of High-Voltage Corona Discharge on Drying Kinetics and Physicochemical Properties of Alfalfa at Various Air-Gap Spacings

Guo,

Qian,

Yuan

et al. 2024

Agronomy

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The high nutritional value of alfalfa hay makes it a widely utilized component in animal feed. However, the current prevalent drying methods for forage have a significantly detrimental impact on the quality of alfalfa during the drying process. This study investigates the effects of high-voltage corona discharge (HVCD) treatment on post-cut alfalfa. Gradient experiments are conducted by adjusting the air-gap spacing at a voltage of 25 kV. The results demonstrate that as the distance decreases, there is an observed increase in the drying rate, rehydration rate, and color intensity of the HVCD-treated material. HVCD treatment significantly enhances crude protein content, which increases with decreasing air-gap spacing. Meanwhile, it negatively affects lignin, neutral detergent fiber (NDF), and acid detergent fiber (ADF) levels. The relative forage quality (RFQ) of alfalfa reaches its peak at an air-gap spacing of 7 cm. The application of HVCD disrupts the fiber structure and induces significant electroporation effects in cells. Minimal changes in functional groups preserve nutrient integrity. Furthermore, HVCD exhibits lower energy consumption compared to hot air dryers. The HVCD treatment is a highly efficient and effective method, with a gradual improvement in alfalfa hay quality as the air-gap distance decreases.

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Atmospheric-pressure cold plasma-assisted enzymatic extraction of high-temperature soybean meal proteins and effects on protein structural and functional properties

Cited by 2 publications

References 37 publications

Effect of extraction methods on functional properties of plant proteins: A review

Effect of extraction methods on functional properties of plant proteins: A review

Influence of High-Voltage Corona Discharge on Drying Kinetics and Physicochemical Properties of Alfalfa at Various Air-Gap Spacings

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