Effects of dielectric barrier discharge plasma on the physicochemical and functional properties of myofibrillar proteins

Sharifian, Atefeh; Soltanizadeh, Nafiseh; Abbaszadeh, Rouzbeh

doi:10.1016/j.ifset.2019.03.006

Cited by 75 publications

(35 citation statements)

References 41 publications

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“…These authors also found a decrease in the total sulfhydryl group (p<0.05) (up to about 40%) as exposure time extended which was attributed to the formation of disulfide through cross-linking of sulfhydryl groups influenced by reactive species generated by cold plasma (Segat et al, 2015). Similar results were reported by Sharifian, Soltanizadeh, and Abbaszadeh (2019) who found an increase (p<0.05) in the carbonyl content of beef myofibrillar proteins after the DBD plasma treatment which was higher at increased processing times. The carbonyl formation has been attributed to the modification of certain amino acid side chains with -NH 2 or -NH, or to the cleavage of peptide bonds (Segat et al, 2015).…”

Section: Protein Oxidationsupporting

confidence: 76%

“…The carbonyl formation has been attributed to the modification of certain amino acid side chains with -NH 2 or -NH, or to the cleavage of peptide bonds (Segat et al, 2015). Sharifian et al (2019) reported a significant increase (p<0.05) in free sulfhydryl groups in beef myofibrillar proteins after 10 min of atmospheric cold plasma (ACP) treatment compared to the untreated samples and those treated for 5 min. According to these authors, the alteration of the terciary structure of the myofibrillar proteins caused by 10 min plasma treatment, could have facilitated the hidden sulfhydryl groups to become exposed at the protein surface and consequently, be more vulnerable to the treatment.…”

Section: Protein Oxidationmentioning

confidence: 99%

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Effects of cold atmospheric plasma on mackerel lipid and protein oxidation during storage

Pérez-Andrés

Alba

Harrison

et al. 2020

LWT

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Section: Protein Oxidationsupporting

confidence: 76%

Section: Protein Oxidationmentioning

confidence: 99%

Effects of cold atmospheric plasma on mackerel lipid and protein oxidation during storage

Pérez-Andrés

Alba

Harrison

et al. 2020

LWT

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“…After DBD-CP treatment, the decrease in pH could also be related to H 2 O dissociation, thus increasing the H + concentration 27 . In addition, H 2 O 2 generated in air or liquid after treatment could lead to the formation of H 3 O + ions in PTW 2 .…”

Section: Resultsmentioning

confidence: 99%

“…Dielectric barrier discharge cold plasma (DBD-CP) is an emerging technology that has been widely applied for the functionalization and modification of proteins 1,2 , the elimination of pathogenic and spoilage microorganisms 3,4 and the curing process 5,6 of meat products. DBD-CP was used for killing microorganisms in fresh pork loin and extending the shelf life of fresh meat 7 .…”

Section: Introductionmentioning

confidence: 99%

Evaluation of physicochemical properties and volatile compounds of Chinese dried pork loin curing with plasma-treated water brine

Luo

Yan

Nasiru

et al. 2019

Sci Rep

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The application of dielectric barrier discharge cold plasma (DBD-CP)-treated water as a novel curing process for manufacturing Chinese dried pork loin was investigated. The treatment time of DBD-CP was optimized based on the pH and nitrite level of the plasma-treated water (PTW). PTW treated for 3 min had an alkaline environment and a higher nitrite content than that at the other lengths of treatment time. Pork loins were marinated in control or PTW brine at 4 °C for 24 h and then dry-ripened for 15 days. PTW with a higher treatment voltage significantly decreased lipid oxidation of the products and led to an increased a* value (redness) and an increased residual nitrite content in products that was still within the range of use (all P < 0.05). The contents of each free amino acid increased with increasing treatment intensity (P < 0.05). There were 22 new volatile compounds generated in PTW-cured products, such as 3-methyl-butanol, hexanal and 2,3-octanedione, while six substances were lost, such as 2-pentylfuran, compared with those in the control. This study indicates that using PTW as a curing method can be a potential and effective way of producing dried pork meat products.

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“…Proteins comprise both hydrophilic and hydrophobic amino acid residues. The probability of hydrophilic residues appearing inside the molecule is greater than that of hydrophobic residues appearing on the surface of the molecule (Sharifian, Soltanizadeh, & Abbaszadeh, 2019). Many charged residues form salt bonds through the interaction of positive and negative charges, and some residue side chains form hydrogen bonds.…”

Section: Surface Hydrophobicitymentioning

confidence: 99%

Modification of the physicochemical and structural characteristics of zein suspension by dielectric barrier discharge cold plasma treatment

Jin

et al. 2020

Journal of Food Science

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Owing to the strong hydrophobicity of zein, improved solubility is required to enhance the recovery of bioactive peptides. Using a zein suspension prepared by the antisolvent precipitation method, the impact of varying the voltage during dielectric barrier discharge (DBD) treatment on the physicochemical and conformational properties of zein in water was investigated. Analysis of the particle size, specific surface area, and free sulfhydryl content indicated that the protein solubility was maximized by treatment at 70 V for 70 s. DBD treatment destroyed covalent bonds and introduced some hydrophilic groups onto the zein surface, thus enhancing the contact area with water molecules and leading to a more uniform dispersion. A decrease in the hydrodynamic radius of zein micelles indicated that intermolecular interactions were disrupted, thus improving dispersion stability. A more hydrophilic microenvironment was formed owing to the reduction in hydrophobic interactions. Additionally, evaluation of the secondary structure demonstrated that DBD treatment broke hydrogen bonds, resulting in a loose conformation with more exposed sites of action for water. These results are expected to facilitate the development of technologies for improving utilization of zein. Practical Application Strong hydrophobicity limits the application of zein in the food industry. The study indicated that DBD treatment could promote loose structure, and improve dispersion stability and hydrophilicity of zein suspension prepared by antisolvent precipitation method. This work revealed the potential of cold plasma treatment for modifying zein and other insoluble proteins, which would expand their scope of application.

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Effects of dielectric barrier discharge plasma on the physicochemical and functional properties of myofibrillar proteins

Cited by 75 publications

References 41 publications

Effects of cold atmospheric plasma on mackerel lipid and protein oxidation during storage

Effects of cold atmospheric plasma on mackerel lipid and protein oxidation during storage

Evaluation of physicochemical properties and volatile compounds of Chinese dried pork loin curing with plasma-treated water brine

Modification of the physicochemical and structural characteristics of zein suspension by dielectric barrier discharge cold plasma treatment

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