Cold plasma reengineers peanut protein isolate: Unveiling changes in functionality, rheology, and structure

Area of Science:

• Food Science and Technology
• Materials Science
• Biochemistry

Background:

• Peanut protein isolate (PPI) is a valuable source of plant-based protein.
• Modifying PPI's functional properties can expand its applications in the food and pharmaceutical industries.
• Cold plasma (CP) is an emerging technology for modifying biomaterials.

Purpose of the Study:

• To investigate the impact of cold plasma (CP) treatment on the functional, rheological, and structural properties of peanut protein isolate (PPI).
• To determine the optimal CP treatment parameters (time and voltage) for enhancing PPI characteristics.
• To assess the potential of CP-treated PPI for industrial applications.

Main Methods:

• Peanut protein isolate (PPI) was treated with cold plasma (CP) at varying times (0–450 s) and voltages (120–160 kV).
• Functional properties (solubility, water-holding capacity, oil-holding capacity, foaming capacity, emulsion capacity, and stability) were evaluated.
• Rheological properties, secondary structure (FTIR-ATR), particle size, and zeta potential were analyzed.

Main Results:

• CP treatment significantly increased PPI solubility, water-holding capacity (WHC), and oil-holding capacity (OHC).
• Foaming capacity (FC), emulsion capacity (EC), and emulsion stability (ES) were substantially enhanced, particularly at 160 kV.
• CP induced shear-thinning behavior, reduced viscosity, increased viscoelasticity, altered protein secondary structure, increased particle size, and decreased surface charge.

Conclusions:

• Cold plasma treatment is an effective method for reengineering peanut protein isolate (PPI).
• CP significantly improves the functional and rheological properties of PPI, making it a more versatile ingredient.
• The structural modifications induced by CP treatment enhance PPI's suitability for diverse food and pharmaceutical applications.