Impact of plasma reactive species on the structure and functionality of pea protein isolate. (1st March 2022)

• Record Type: Journal Article
• Authors: Bu, Fan; Nayak, Gaurav; Bruggeman, Peter; Annor, George; Ismail, Baraem P
• Is Part Of: Food chemistry. Volume 371(2022)
• Publication Date: 2022-03-01
• Subjects: Cold atmospheric plasma -- Reactive oxygen and nitrogen species -- Pea protein isolate -- Pea protein structure and functionality; ATR-FTIR attenuated total reflectance Fourier transform infrared spectroscopy -- APPJ atmospheric pressure plasma jet -- CAP cold atmospheric plasma -- cPPI commercial pea protein isolate -- DBD dielectric barrier discharge -- DH degree of hydrolysis -- DSC differential scanning calorimetry -- EC emulsification capacity -- mPPI plasma species modified pea protein isolate -- mPPI- NxOy/O3 pH 2 NxOy/O3 mixture modified pea protein isolate at pH 2 -- mPPI- NxOy/O3 pH 7 NxOy/O3 mixture modified pea protein isolate at pH 7 -- mPPI- O3 pH2 O3 modified pea protein isolate at pH 2 -- mPPI- O3 pH 7 O3 modified pea protein isolate at pH 7 -- mPPI- H2O2 pH 2 H2O2 modified pea protein isolate at pH 2 -- mPPI- H2O2 pH 7 H2O2 modified pea protein isolate at pH 7 -- mPPI- OH pH 2 OH radicals modified pea protein isolate at pH 2 -- mPPI- OH pH 7 OH radicals modified pea protein isolate at pH 7 -- PPI pea protein isolate pea protein isolate -- PPI control- pH7 untreated PPI control at pH 7 -- PPI control- pH2 untreated PPI control at pH 2 -- RNS reactive nitrogen species -- ROS reactive oxygen species -- SDS-PAGE sodium dodecyl sulphate-polyacrylamide gel electrophoresis -- SE-HPLC size-exclusion high-performance liquid chromatography; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2021.131135
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Pea protein isolate (PPI) was modified by different plasma reactive species. Plasma species had a pronounced impact on PPI structure and functionality at pH 2. O3 and OH species had the most impact on the structure and functionality of PPI. Increase in soluble aggregates and β- sheet contributed to enhanced functionality. Optimal cold plasma treatment can be identified for enhanced PPI functionality. Abstract: The impact of plasma-produced reactive oxygen and nitrogen species, in particular O3, Nx Oy, H2 O2 and OH, on the structure and functionality of pea protein isolate (PPI) was evaluated. Reactive species were produced through a combination of controlled measurements and plasma treatments. Pronounced structural and functional effects were observed upon treatment with reactive species at pH 2. All reactive species induced protein denaturation and the formation of disulfide-linked soluble aggregates. A significant increase in surface hydrophobicity and β-sheet content was only induced by treatment with O3 and OH. These specific changes resulted in significant enhancement in gelation and emulsification. While H2 O2 enhanced PPI color by increasing whiteness, it had the least impact on protein structure and functionality. Results of this work can be used to optimize cold atmospheric plasma treatment of PPI to induce specific structural changes and a directed enhancement in functionality.