Journal
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
Volume 74, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.ifset.2021.102869
Keywords
Dielectric barrier discharge; Egg white; Protein unfolding; Surface hydrophobicity; Emulsion stability; Droplet size
Categories
Funding
- National Research Foundation of Korea (NRF) - Ministry of Education [2021R1I1A1A01044665]
- Korea Institute of Fusion Energy (KFE) - Government funds, Republic of Korea
- National Research Foundation of Korea [2021R1I1A1A01044665] Funding Source: Korea Institute of Science & Technology Information (KISTI), National Science & Technology Information Service (NTIS)
Ask authors/readers for more resources
This study found that moderate oxidation induced by 30 minutes of atmospheric-pressure cold plasma treatment can enhance the functional properties of egg white protein. However, excessive treatment can lead to protein aggregation and oxidation, negatively impacting the functional properties.
This study examined the effects of atmospheric-pressure cold plasma (ACP) on the structure and functional properties of egg white protein (EWP). Egg white solution was treated with ACP for 0, 10, 20, 30, and 40 min. The structural unfolding of EWP was confirmed as the exposed free SH group content and surface hydrophobicity increased during the 30 min treatment; however, 40 min of ACP treatment showed the opposite tendency, suggesting the formation of protein aggregates. The emulsion stability of egg white emulsions was the highest at 30 min but decreased again at 40 min. In addition, the proportion of large droplets decreased as the treatment time increased up to 30 min. As a result, moderate oxidation was induced during 30 min of ACP treatment, which could contribute to the enhancement of functional properties of EWP. However, excessive oxidation caused by further ACP treatment negatively affected the enhanced functional properties. Industrial relevance: Egg whites are used as functional ingredients for a variety of food products, so the quality and functionality of egg whites can directly affect the productivity of the final products. The present study suggests the moderate oxidation of egg white protein induced by atmospheric-pressure cold plasma, which could contribute to the enhancement of functional properties. These applied studies can serve as a cornerstone for the establishment of advanced oxidation techniques that can enhance the functionality of egg whites without chemical additives, and consequently contribute to the improvement of food quality and productivity.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available