Investigation of novel cold atmospheric plasma sources and their impact on the structural and functional characteristics of pea protein

Bu, Fan; Feyzi, Samira; Nayak, Gaurav; Mao, Qingqing; Kondeti, V. S. Santosh K.; Bruggeman, Peter; Chen, Chi; Ismail, Baraem

doi:10.1016/j.ifset.2022.103248

Cited by 17 publications

(8 citation statements)

References 40 publications

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“…Improvement in the gel strength following the TGase modification was also reported for the SPI and cPPI [70,71]. In the TGase-modified isolates, the relatively high-molecular-weight polymers (Figure 1) and lower % distribution of functional proteins (Figure 2 and Table 1) potentially contributed to the stronger protein-network formation [24]. In addition, the high relative abundance of intermolecular β-sheet and β-turn structures (Figure 3 and Table 3) contributed to the enhanced gel strength [24,[56][57][58][59], mostly facilitated by hydrogen bonding [32,50,72].…”

Section: Gel Strengthsupporting

confidence: 53%

“…While there were some statistical differences in the surface charge among all tested samples, the values were not much different numerically (Table 2), except for that of the cSPI, which was evaluated as a reference. The slightly higher surface charge of the ChPI Inter-and intramolecular β-sheet structures have been associated with the enhanced gel strength of different proteins [24,[56][57][58][59]. In addition, Zhang et al [7] confirmed the importance of β-sheet structures to the formation of fibrous textures during the highmoisture extrusion of soy and gluten proteins for meat analog applications.…”

Section: Protein Surface Propertiesmentioning

confidence: 99%

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Transglutaminase-Induced Polymerization of Pea and Chickpea Protein to Enhance Functionality

Yaputri,

Feyzi,

Ismail

2023

Gels

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Pulse proteins, such as pea and chickpea proteins, have inferior functionality, specifically gelation, compared to soy protein, hindering their applications in different food products, such as meat analogs. To close the functionality gap, protein polymerization via targeted modification can be pursued. Accordingly, transglutaminase-induced polymerization was evaluated in pea protein isolate (PPI) and chickpea protein isolate (ChPI) to improve their functionality. The PPI and ChPI were produced following a scaled-up salt extraction coupled with ultrafiltration (SE-UF) process. Transglutaminase (TGase)-modified PPI and ChPI were evaluated in comparison to unmodified counterparts and to commercial protein ingredients. Protein denaturation and polymerization were observed in the TG PPI and TG ChPI. In addition, the TGase modification led to the formation of intermolecular β-sheet and β-turn structures that contributed to an increase in high-molecular-weight polymers, which, in turn, significantly improved the gel strength. The TG ChPI had a significantly higher gel strength but a lower emulsification capacity than the TG PPI. These results demonstrated the impact of the inherent differences in the protein fractions on the functional behavior among species. For the first time, the functional behavior of the PPI and ChPI, produced on a pilot scale under mild processing conditions, was comprehensively evaluated as impacted by the TGase-induced structural changes.

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Section: Gel Strengthsupporting

confidence: 53%

Section: Protein Surface Propertiesmentioning

confidence: 99%

Transglutaminase-Induced Polymerization of Pea and Chickpea Protein to Enhance Functionality

Yaputri,

Feyzi,

Ismail

2023

Gels

Self Cite

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“…Additionally, cold plasma modification can cause carbonylation and the cleaving of protein backbone peptide bonds. Bu et al investigated the effect of cold plasma treatment on the structure and functionality of pea protein [ 109 ]. It was found that cold plasma modification increased the surface hydrophobicity of the protein and resulted in the formation of soluble aggregates through disulfide linkages.…”

Section: Modification Strategies Of Pulse Protein Isolatesmentioning

confidence: 99%

“…It was found that cold plasma modification increased the surface hydrophobicity of the protein and resulted in the formation of soluble aggregates through disulfide linkages. Altered protein secondary structures contribute to significant enhancements in gelation and emulsification properties [ 109 ].…”

Section: Modification Strategies Of Pulse Protein Isolatesmentioning

confidence: 99%

Pulse Protein Isolates as Competitive Food Ingredients: Origin, Composition, Functionalities, and the State-of-the-Art Manufacturing

Zhu,

Li,

Liu

et al. 2023

Foods

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The ever-increasing world population and environmental stress are leading to surging demand for nutrient-rich food products with cleaner labeling and improved sustainability. Plant proteins, accordingly, are gaining enormous popularity compared with counterpart animal proteins in the food industry. While conventional plant protein sources, such as wheat and soy, cause concerns about their allergenicity, peas, beans, chickpeas, lentils, and other pulses are becoming important staples owing to their agronomic and nutritional benefits. However, the utilization of pulse proteins is still limited due to unclear pulse protein characteristics and the challenges of characterizing them from extensively diverse varieties within pulse crops. To address these challenges, the origins and compositions of pulse crops were first introduced, while an overarching description of pulse protein physiochemical properties, e.g., interfacial properties, aggregation behavior, solubility, etc., are presented. For further enhanced functionalities, appropriate modifications (including chemical, physical, and enzymatic treatment) are necessary. Among them, non-covalent complexation and enzymatic strategies are especially preferable during the value-added processing of clean-label pulse proteins for specific focus. This comprehensive review aims to provide an in-depth understanding of the interrelationships between the composition, structure, functional characteristics, and advanced modification strategies of pulse proteins, which is a pillar of high-performance pulse protein in future food manufacturing.

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“…Many authors studied plasma-activated water [28][29][30] for improved seed properties. Positive effects of cold plasma treatment on seed germination and seedling growth were observed for many types of seed, for example, maize [31,32] pea [24,33] and wheat [34][35][36].…”

Section: Introductionmentioning

confidence: 99%

The multi-hollow surface dielectric barrier discharge usage for the seeds' treatment aimed to the dustiness decrease of free-floating particles from agrochemicals

Slavíček

Štěpánová

Fleischer

et al. 2023

Preprint

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The Multi-hollow Surface Dielectric Barrier Discharge (MSDBD) generated in ambient air at atmospheric pressure was used to treat maize, pea, wheat and parsley seeds. Plasma exposure was applied as a pre-treatment before the seeds coating with agrochemicals. The aim of this study was to decrease the dustiness of coated seeds using plasma pre-treatment. The optimization process of plasma treatment parameters for individual seed species consisted of choosing a suitable exposure time (20 s, 60 s) and airflow (10 L/min, 15 L/min). The plasma made the seeds' surface more hydrophilic; therefore, better agrochemicals adhesion was achieved on the seeds' surface. Wettability improvement was demonstrated via water uptake of seeds and apparent contact angle change. Ambient air plasma at a 15 L/min flow rate was measured using optical emission spectroscopy, and the values of vibrational (3000 K) and rotational (347 K) temperatures were obtained from spectra simulation. The surface temperature of the MSDBD ceramics plate was measured with a thermal camera for different gas flow rates and constant input power of 30 W because the temperature is crucial parameter for seed treatment. The surface morphology was not affected due to plasma treatment, even for a longer exposure time. A significant decrease in dustiness measured according to the Heubach method was achieved for pea (57.1%) and parsley (41.4%) seeds. A lower decrease in dustiness was registered in the case of wheat (14.6%) and maize (17%) seeds. The results showed that MSDBD plasma generated in the air at optimized conditions is able to decrease the coated seed dustiness regardless of seed type and size, while seeds germination and surface coverage percentage remained unchanged.

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Investigation of novel cold atmospheric plasma sources and their impact on the structural and functional characteristics of pea protein

Cited by 17 publications

References 40 publications

Transglutaminase-Induced Polymerization of Pea and Chickpea Protein to Enhance Functionality

Transglutaminase-Induced Polymerization of Pea and Chickpea Protein to Enhance Functionality

Pulse Protein Isolates as Competitive Food Ingredients: Origin, Composition, Functionalities, and the State-of-the-Art Manufacturing

The multi-hollow surface dielectric barrier discharge usage for the seeds' treatment aimed to the dustiness decrease of free-floating particles from agrochemicals

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