Plasma-activated water promoted the aggregation of Aristichthys nobilis myofibrillar protein and the effects on gelation properties

Plasma is a new technology used to modify myofibrillar proteins (MPs) structure and promote protein aggregation. In order to study the mechanism of plasma modifying MPs thus the effects on qualities of MP gels, MPs were extracted by 0.6 M NaCl solution prepared with plasma-activated water (PAW) at d...

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Bibliographic Details
Published in:Current research in food science 2022-01, Vol.5, p.1616-1624
Main Authors: Li, Mengzhe, Shi, Tong, Wang, Xin, Bao, Yulong, Xiong, Zhiyu, Monto, Abdul Razak, Jin, Wengang, Yuan, Li, Gao, Ruichang
Format: Article
Language:English
Subjects:
Gelling properties
Hydrophobic interaction
Myofibrillar proteins
Plasma-activated water
Secondary structures
ζ-potential
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Summary:Plasma is a new technology used to modify myofibrillar proteins (MPs) structure and promote protein aggregation. In order to study the mechanism of plasma modifying MPs thus the effects on qualities of MP gels, MPs were extracted by 0.6 M NaCl solution prepared with plasma-activated water (PAW) at different treatment time (0 s, 30 s, 60 s, 120 s, 240 s). With the prolonged PAW treatment time from 0 to 240 s, the pH values of natural MP solutions decreased significantly from 5.91 to 2.61 (P 
ISSN:2665-9271
2665-9271
DOI:10.1016/j.crfs.2022.09.003