| dc.creator |
Alnadari, Fawze |
|
| dc.creator |
Boateng, Evans Frimpong |
|
| dc.creator |
Nasiru, Mustapha Muhammad |
|
| dc.creator |
Senan, Ahmed M. |
|
| dc.creator |
Yan, Wenjing |
|
| dc.creator |
Zhuang, Hong |
|
| dc.creator |
Zhang, Jianhao |
|
| dc.creator |
Wang, Zhaobin |
|
| dc.creator |
Umair, Muhammad |
|
| dc.date |
2024-04-01T00:00:00Z |
|
| dc.date.accessioned |
2025-02-25T10:31:48Z |
|
| dc.date.available |
2025-02-25T10:31:48Z |
|
| dc.identifier |
6f35e12f-779c-4405-8e67-2d3b2af46af9 |
|
| dc.identifier |
10.1007/s11947-023-03159-1 |
|
| dc.identifier |
https://avesis.sdu.edu.tr/publication/details/6f35e12f-779c-4405-8e67-2d3b2af46af9/oai |
|
| dc.identifier.uri |
http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/100109 |
|
| dc.description |
The bioavailability and quality attributes of egg white proteins (EWPs) are vital for food products’ final form and nutritional content. Heat treatment negatively affects these attributes. We investigated EWP’s functional, rheological, and structural characteristics using dielectric barrier discharge cold atmospheric plasma (DBD-CAP) for its advantages to address this. EWP was exposed to different DBD-CAP treatment times (0, 60, 120, 180, 240, and 300 s) at 40 kV. Assessing functional attributes revealed increasing solubility and decreasing turbidity with longer plasma treatment. As plasma treatment time increased, foam and emulsion stabilities and capacities improved, along with enhanced water and oil-holding capacities. DBD-CAP influenced EWP’s rheological attributes, showing alterations between native and treated EWP, with no significant differences within plasma treatment times. EWP’s unfolding was confirmed by increased lipid oxidation, carbonyl content, hydrophobicity, and decreased sulfhydryl group. Particle sizes and zeta potential of plasma-treated EWP decreased with treatment time. FTIR-ATR and CD analyses revealed DBD-CAP’s impact on EWP’s conformation. CD indicated modifications in the secondary structure, increasing α-helix, β-sheets, and β-turns and decreasing random coils. These findings suggest that plasma-induced mild oxidation enhances EWP’s attributes and structure, potentially benefiting its utilisation in the food industry. Graphical Abstract: [Figure not available: see fulltext.]. |
|
| dc.language |
eng |
|
| dc.rights |
info:eu-repo/semantics/closedAccess |
|
| dc.title |
Dielectric Barrier Discharge Cold Atmospheric Plasma Treatment of Egg White Protein: Insights into the Functional, Rheological, and Structural Properties |
|
| dc.type |
info:eu-repo/semantics/article |
|