Jul 2026· ACS Food Science & Technology· Vol 6, pp. 2507-2524· 0 citations· 72 references
Abstract
Structural and functional modifications of common bean (Phaseolus vulgaris L.) protein were investigated using cold atmospheric plasma (CAP) and Maillard reaction (MR) with pectin. CAP treatment (20 kV, 1–5 min) significantly enhanced protein solubility and emulsifying activity. Conversely, MR (90 °C, 0.5–3 h) reduced solubility and foaming properties but improved gelling capacity, achieving the lowest gelation concentration (LGC) at 2–3 h of heating. Conformational shifts in secondary structures (α-helix, β-turn, and β-sheet) were confirmed by FTIR and correlated with protein unfolding and structural modifications, as characterized by SDS-PAGE. Zeta potential measurements indicated that CAP improved colloidal stability, whereas extended MR heating decreased stability. These findings demonstrate that CAP is an effective nonthermal tool for enhancing protein functionality, while MR is better suited for developing stable gel-based food matrices, lowering the LGC from 8% to 5%.
Oil separation limits peanut butter quality and shelf life. This study investigated the effect of heat-induced aggregation of peanut protein isolate (PPI) at 60–100 °C on its structural, functional properties, and evaluated its application as a stabilizer in peanut butter. Thermal treatment altered PPI conformation—mos...
This study investigated how varying levels (0-2.5%, w/w) of Astragalus polysaccharides (AP) influenced the properties of low-salt (0.3 M NaCl) myofibrillar protein (MP) gels and their application in luncheon meat. The highest gel strength and water-holding capacity were observed at a 2% addition level, reaching 89.94 g...
Meng-Ning Zhao, Ziyuan Zhang, Ji Fang et al.· Meat Science· 0 citations
To valorize Pleurotus eryngii mycelium protein (PeMP) as a sustainable protein source, this study investigated the efficacy of ultrasound-assisted extraction (0-450 W) in simultaneously enhancing the extraction yield and modulating the physicochemical properties of PeMP. Results showed that ultrasound treatment at 150 ...
Kai Zhou, Qingyue Wang, Qiaozhi Li et al.· International Journal of Bio...· 0 citations
Quinoa protein isolate (QPI) is an emerging plant-based ingredient with high nutritional quality and significant potential for sustainable and clean-label food formulations. However, limited understanding of the relationships among its major protein fractions, physicochemical characteristics, and functionality restrict...
Liz Astorga-Oquendo, F. M. Harte, Osvaldo Campanella· Foods· 0 citations
This study investigated the gel-forming capacity and storage stability of myofibrillar protein (MP) affected by capsanthin emulsions (SXCEs) stabilized by soy protein isolate (SPI) and xanthan gum (XG). SPI-XG formed a stable interfacial layer through hydrophobic interactions and hydrogen bonding, increasing emulsifyin...
Tian-Xin Wang, Bei-Bei Zheng, Ya-Feng An et al.· Food Chemistry· 0 citations
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