The aim of this study is to investigate the impacts of atmospheric cold plasma (ACP) treatment on techno-functional characteristics of quinoa protein isolates (QPIs) to assess its food applications. ACP treatment is found to influence the native structure of QPIs and consequently change their techno-functional characteristics. The highest water solubility index (WSI) (14.49 g/g), water absorption index (WAI) (2.71 g/g) foaming capacity (FC) (39.26 %), foaming stability (FS) (29.05 %), emulsifying activity index (EAI) (42.32 m2/g) and emulsifying stability index (ESI) (236.06 min) are found at F3 (i.e., ACP treated at 60 kV for 5 min). ACP treatment of QPIs at intensity of F3 also increase the absolute intensity of zeta potential which is hypothesized to be influenced by partial unfolding and degradation of QPIs by active species. Decrease observed at WSI, WAI, FC, FS, EAI and ESI indices of F4 (i.e., ACP treated at 60 kV for 10 min) verified the crosslink formation induced by active species of ACP treated samples at high intensity. Considering the techno-functional characteristics of QPIs, the highest hydrophobicity (51.58) is observed by ACP treatment at the intensity of F4 (60 kV for 10 min). Functional group analysis declared no creation of new functional groups through ACP treatment. A tendency of QPIs aggregation at F4 is also observed by CLSM images.
CORE (COnnecting REpositories)
CORE (COnnecting REpositories)