Innovative Food Science and Emerging Technologies | 2021
Enhanced hydration properties and antioxidant activity of peanut protein by covalently binding with sesbania gum via cold plasma treatment
Abstract
Abstract A cold plasma (CP) assisted Maillard reaction (MR) is innovatively proposed to improve the hydration property and antioxidant activity of high-denatured peanut protein isolate (HPPI) which is limited in the food industry due to poor solubility. The physicochemical properties (hydration, rheological, thermal and antioxidant properties) and the structure of CP-induced glycosylation products were investigated. The results showed that the CP treatment facilitated the degree of grafting and browning. With CP treatment, the solubility (from 610.0\u202fg/L to 1580.0\u202fg/L), the bound water content and the hydrophilic -OH content increased. The HPPI exposed more active amino groups and interacted with sesbania gum molecules with covalent bonding. Those changes were conducive to the formation of the hydrophilic surface of glycosylation products and gel network structure. The antioxidant activity of glycosylation product was significantly increased. The CP-assisted MR may be an efficient and energy-saving approach to improve the functional properties of HPPI in the food industry.