Structural and Functional Changes in Soybean Protein via Remote Plasma Treatments

Area of Science:

• Food Science
• Biotechnology
• Plasma Technology

Background:

• Soybean protein is a vital plant-based protein source.
• Limited research exists on cold plasma's impact on soybean protein extraction and functionality.
• Improving soybean protein utilization is crucial for food and industrial applications.

Purpose of the Study:

• To investigate the efficacy of remote cold plasma treatment on soybean protein extraction yield.
• To evaluate the effects of plasma treatment on the functional properties of soybean protein.
• To compare the impact of different plasma modes and soybean forms.

Main Methods:

• Utilized a novel pressure-swing reactor for remote plasma treatment.
• Applied ozone and nitrogen oxides (NOx) plasma modes to whole and crushed soybeans.
• Assessed protein extraction yield, water binding capacity, oil absorption capacity, emulsifying activity, and emulsion stability.

Main Results:

• Nitrogen oxides (NOx) plasma treatment significantly improved protein extraction yield in crushed soybeans (from 31.64% to 37.90%).
• Plasma treatment enhanced water binding capacity (190.88% of control) and oil absorption capacity (246.23% of control).
• Secondary structure and surface hydrophobicity of soybean proteins were altered, with slight increases in emulsifying activity and stability.

Conclusions:

• Remote cold plasma treatment, particularly NOx mode on crushed soybeans, effectively increases protein extraction yield.
• Plasma treatment positively modifies soybean protein's physicochemical and functional properties, enhancing its utility.
• This study demonstrates a promising method for improving soybean protein processing and applications.