Tailoring whey protein isolate properties through controlled cold plasma processing: excitation frequency, voltage...

Area of Science:

• Food Science
• Protein Chemistry
• Plasma Technology

Background:

• Cold plasma (CP) is a nonthermal technology with potential for modifying protein structure and functionality.
• Whey protein isolate (WPI) can be tailored for improved techno-functional performance using CP treatment.
• Understanding CP effects on WPI is crucial for food applications.

Purpose of the Study:

• To investigate the effects of cold plasma (CP) on the structural and functional properties of whey protein isolate (WPI).
• To determine how varying CP treatment parameters (frequency, voltage, time) influence WPI characteristics.
• To assess the potential of CP as a tool for modifying WPI for food applications.

Main Methods:

• WPI was treated with cold plasma under varied frequencies (50–950 Hz), voltages (10–20 kV), and times (10–20 min).
• Analyses included Fourier transform infrared spectroscopy for secondary structure, zeta potential, surface hydrophobicity, carbonyl and free sulfhydryl content.
• Solubility and curcumin-protein binding parameters were evaluated to assess functional changes.

Main Results:

• CP treatment increased alpha-helix and beta-sheet content, leading to protein aggregation.
• Surface hydrophobicity increased, while free sulfhydryl content decreased with frequency. Carbonyl content increased under stronger treatments.
• Solubility and curcumin binding affinity decreased, indicating structural rearrangements and partial denaturation.

Conclusions:

• Controlled CP treatment significantly alters WPI structure and function, promoting aggregation and reducing solubility.
• CP is a versatile tool for tailoring protein properties, with potential applications in the food industry.
• The study demonstrates CP's efficacy in modifying WPI for specific techno-functional attributes.