Modification of the physicochemical and structural characteristics of zein suspension by dielectric barrier discharge cold plasma treatment.

Journal of Food Science
Nan LiYe Chen

Abstract

Owing to the strong hydrophobicity of zein, improved solubility is required to enhance the recovery of bioactive peptides. Using a zein suspension prepared by the antisolvent precipitation method, the impact of varying the voltage during dielectric barrier discharge (DBD) treatment on the physicochemical and conformational properties of zein in water was investigated. Analysis of the particle size, specific surface area, and free sulfhydryl content indicated that the protein solubility was maximized by treatment at 70 V for 70 s. DBD treatment destroyed covalent bonds and introduced some hydrophilic groups onto the zein surface, thus enhancing the contact area with water molecules and leading to a more uniform dispersion. A decrease in the hydrodynamic radius of zein micelles indicated that intermolecular interactions were disrupted, thus improving dispersion stability. A more hydrophilic microenvironment was formed owing to the reduction in hydrophobic interactions. Additionally, evaluation of the secondary structure demonstrated that DBD treatment broke hydrogen bonds, resulting in a loose conformation with more exposed sites of action for water. These results are expected to facilitate the development of technologies for imp...Continue Reading

References

Jan 18, 2007·Journal of Agricultural and Food Chemistry·Vanessa CabraAmelia Farres
Dec 3, 2013·Food Microbiology·Jung Eun KimSea C Min
Aug 2, 2016·Journal of Food Science and Technology·Rohit ThirumdasU S Annapure
Aug 2, 2017·Journal of Agricultural and Food Chemistry·Shuang DongYe Chen
Jul 16, 2019·International Journal of Biological Macromolecules·Yongkai YuanDongfeng Wang

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