Surface modification of peanut meal with atmospheric cold plasma: Identifying the critical factors that affect functionality

Summary Peanut meal (PM), a by‐product of processing, is hard to recycle due to its poor functional properties affected by the processing environment. To increase its utilisation value, atmospheric cold plasma (ACP) technology was used to enhance the functional properties of PM. Results showed that...

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Published in:International journal of food science & technology 2022-11, Vol.57 (11), p.7267-7274
Main Authors: Ji, Hui, Tang, Xiaojuan, Li, Ling, Peng, Shanli, Yu, Jiao‐jiao
Format: Article
Language:English
Subjects:
Amino acid composition
Amino acid sequence
Amino acids
Atmospheric cold plasma
Cold plasmas
Etching
Foaming
Fourier transforms
functional property
Hydrophobicity
Infrared spectroscopy
peanut meal
Peanuts
Protein structure
Proteins
Secondary structure
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cited_by cdi_FETCH-LOGICAL-c3018-658a9d915dfb1b90617e640378b507cafae4af43424fa2074076f42352f5db113
cites cdi_FETCH-LOGICAL-c3018-658a9d915dfb1b90617e640378b507cafae4af43424fa2074076f42352f5db113
container_end_page 7274
container_issue 11
container_start_page 7267
container_title International journal of food science & technology
container_volume 57
creator Ji, Hui
Tang, Xiaojuan
Li, Ling
Peng, Shanli
Yu, Jiao‐jiao
description Summary Peanut meal (PM), a by‐product of processing, is hard to recycle due to its poor functional properties affected by the processing environment. To increase its utilisation value, atmospheric cold plasma (ACP) technology was used to enhance the functional properties of PM. Results showed that the soluble protein concentration, water holding capacity, surface hydrophobicity, foaming and emulsifying properties of PM were significantly improved after ACP treatment. The changes in amino acid composition, surface element content, apparent conformation, Fourier transform infrared spectroscopy and secondary structure of the protein in PM indicated that ACP treatment promoted the interaction between components of PM by introducing oxygen‐containing groups and producing etching. The protein molecule tended to be flexible, so as to improve the overall function of PM. ACP could be an effective and promising method to improve the functional properties of agricultural by‐products for further utilisation. Schematic diagram of the effect of cold plasma on the structure and functional properties of peanut meal.
doi_str_mv 10.1111/ijfs.16078
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source Open Access: Oxford University Press Open Journals; Wiley-Blackwell Read & Publish Collection
subjects Amino acid composition
Amino acid sequence
Amino acids
Atmospheric cold plasma
Cold plasmas
Etching
Foaming
Fourier transforms
functional property
Hydrophobicity
Infrared spectroscopy
peanut meal
Peanuts
Protein structure
Proteins
Secondary structure
title Surface modification of peanut meal with atmospheric cold plasma: Identifying the critical factors that affect functionality
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