Enhanced hydration properties and antioxidant activity of peanut protein by covalently binding with sesbania gum via cold plasma treatment

• Published in: Innovative food science & emerging technologies 2021-03, Vol.68, p.102632, Article 102632
• Main Authors: Yu, Jiao-jiao, Chen, Gui-yun, Zhang, Yi-fu, Zheng, Xue-chao, Jiang, Pei-yun, Ji, Hui, Li, Shu-hong, Chen, Ye
• Format: Article
• Language: English
• Subjects: Antioxidant activity; Cold plasma treatment; Peanut protein; Sesbania gum
• ISSN: 1466-8564; 1878-5522
• DOI: 10.1016/j.ifset.2021.102632

A cold plasma (CP) assisted Maillard reaction (MR) is innovatively proposed to improve the hydration property and antioxidant activity of high-denatured peanut protein isolate (HPPI) which is limited in the food industry due to poor solubility. The physicochemical properties (hydration, rheological, thermal and antioxidant properties) and the structure of CP-induced glycosylation products were investigated. The results showed that the CP treatment facilitated the degree of grafting and browning. With CP treatment, the solubility (from 610.0 g/L to 1580.0 g/L), the bound water content and the hydrophilic -OH content increased. The HPPI exposed more active amino groups and interacted with sesbania gum molecules with covalent bonding. Those changes were conducive to the formation of the hydrophilic surface of glycosylation products and gel network structure. The antioxidant activity of glycosylation product was significantly increased. The CP-assisted MR may be an efficient and energy-saving approach to improve the functional properties of HPPI in the food industry. •Plasma treatment accelerated the glycosylation between peanut protein and sesbania gum.•The solubility increased from 610.00 to 1580.00 g/L after plasma treatment.•Plasma treatment enhanced the ability of the glycosylation products to bind water.•The antioxidant property of the glycosylation products induced by plasma enhanced.