The present study was designed to explore the effects of Plasma treatment on properties of protein-based film-forming solutions. For this purpose, the WPI-NaCas-GLY composite film-forming solution was treated with atmospheric pressure cold Plasma of 30 W at different temperatures for 0, 5, 10, 15, 20, 30, 40 and 60 min respectively. Changes of chromaticity, pH, particle size, surface tension, foaming properties and emulsifying capacity of the film forming solution during the treatment were observed. The results showed that the yellowness of the film forming solution rose while the pH value waved to decline. Protein polymerization increased the size of protein macromolecule particles in solution at a rate of doubling every 5 minutes which due to the reaction between reactive oxygen species and nitrogen species induced by plasma. The protein carbonyl groups and free SH groups increased and decreased one time respectively. Moreover, the surface tension of the matrix reduced to 35 mN/m and the foaming capacity was reduced by 10%. Meanwhile, the foam stability was significantly improved (P<0.05) from 74.99% to 94.60% and the emulsification capacity reached 0.12 m2/g. Furthermore, the resulting tensile strength of the composite protein film was increased by 0.5 MPa, light transmittance decreased, the oxygen transmission rate was reduced to 0.53 cc/(m2·d) and the water vapor transmission coefficient was reduced by 40%. It was inferred that the timely Plasma treatment could effectively improve the hydrophobicity, foaming ability, and emulsification properties of protein-based film-forming solution and got the ideal composite protein film.
[1] CHEN G Y, LEI Q. Research on preparation and properties of edible composite protein films[J]. Applied Mechanics and Materials, 2011, 87:213-222.
[2] 张玉亭, 雷桥, 包建强, 等. 乳清蛋白抗菌薄膜中山梨酸钾的扩散性研究[J]. 食品工业科技, 2015, 36(13): 262-265.
[3] JIANG S J, ZHANG X, MA Y, et al. Characterization of whey protein-carboxymethylated chitosan composite films with and without transglutaminase treatment[J]. Carbohydrate Polymers, 2016, 153: 153-159.
[4] 寻倩男, 雷桥, 包建强, 等. 明胶-酪蛋白酸钠可食性膜的包装性能研究[J]. 包装工程, 2013(15): 40-45.
[5] TONYALI B, CIKRIKCI S, OZTOP M H. Physicochemical and microstructural characterization of gum tragacanth added whey protein based films[J]. Food Research International, 2018, 105:1-9.
[6] 种晓, 雷桥, 郄梓含. 静态超高压处理对抗菌复合蛋白薄膜的改性研究[J]. 食品工业科技, 2018, 39(22): 56-61;68.
[7] ATEFEH SHARIFIAN, NAFISEH SOLTANIZADEH, ROUZBEH ABBASZADEH. Effects of dielectric barrier discharge plasma on the physicochemical and functional properties of myofibrillar proteins[J]. Innovative Food Science & Emerging Technologies, 2019, 54: 1-8.
[8] TAKAI E, KITAMURA T, KUWABARA J, et al. Chemical modification of amino acids by atmospheric-pressure cold plasma in aqueous solution[J]. Journal of Physics D: Applied Physics, 2014, 47(28): 285 403.
[9] ROMANI VIVIANE PATRÍCIA, BRADLEY O, PINTO C M, et al. Improvement of fish protein films properties for food packaging through glow discharge plasma application[J]. Food Hydrocolloids, 2018, 87: 970-976.
[10] GEZER P G, BRODSKY S, HSIAO A, et al. Modification of the hydrophilic/hydrophobic characteristic of zein film surfaces by contact with oxygen Plasma treated PDMS and oleic acid content[J]. Colloids and Surfaces B: Biointerfaces, 2015, 135: 433-440.
[11] SEGAT A, MISRA N, CULLEN P, et al. Atmospheric pressure cold plasma (ACP) treatment of whey protein isolate model solution[J]. Innovative Food Science & Emerging Technologies, 2015, 29: 247-254.
[12] CHEN G Y, LEI Q. Research on preparation and properties of edible composite protein films[J]. Applied Mechanics and Manufacturing Technology, 2011, 87: 213-222.
[13] 陈丹丹, 张晨夕, 徐禄. 马尔文MS3000粒度仪在碳酸钙粒径分析中的应用[J]. 黑龙江造纸, 2018, 46(1): 32-34.
[14] LEVINE R L, GARLAND D, OLIVER C N, et al. Determination of carbonyl content in oxidatively modified proteins[J]. Methods in Enzymology, 1990, 186: 464-478.
[15] BEVERIDGE T, TOMA S J, NAKAI S. Determination of SH-and SS-groups in some food proteins using Ellman's reagent[J]. Journal of Food Science, 2006, 39(1): 49-51.
[16] 朱力杰, 张馨心, 刘秀英, 等. 界面扩张流变学性质在食品组分相互作用中的研究进展[J]. 食品工业科技, 2017, 38(11): 363-368.
[17] ONODENALORE A, FEREIDOONSHAHIDI. Protein Dispersions and Hydrolysates from Shark (Isurus oxyrinchus)[J]. Journal of Aquatic Food Product Technology, 1996, 5(4): 43-59.
[18] THIANSILAKUL Y, BENJAKUL S, SHAHIDI F. Compositions, functional properties and antioxidative activity of protein hydrolysates prepared from round scad (Decapterus maruadsi)[J]. Food Chemistry, 2007, 103(4): 1 385-1 394.
[19] SUKYAI P, ANONGJANYA P, BUNYAHWUTHAKUL N, et al. Effect of cellulose nanocrystals from sugarcane bagasse on whey protein isolate-based films[J]. Food Research International, 2018, 107: 528-535.
[20] ASTM D1003-61, 1997. Standard Test Method for Haze and Luminous Transmittance of Transparent Plastics[S].
[21] ASTM E-398, 2003. Standard Test Method for Water Vapor Transmission Rate of Sheet Materials Using Dynamic Relative Humidity Measurement[S].
[22] CARVALHO R A D, GROSSO C R F. Characterization of gelatin based films modified with transglutaminase, glyoxal and formaldehyde[J]. Food Hydrocolloids, 2004, 18(5): 717-726.
[23] GOUNGA M E, XU S Y, WANG Z. Whey protein isolate-based edible films as affected by protein concentration, glycerol ratio and pullulan addition in film formation[J]. Journal of Food Engineering, 2007, 83(4): 521-530.
[24] MISRA N N, ZUIZINA D, CULLEN P J, et al. Characterization of a novel atmospheric air cold plasma system for treatment of packaged biomaterials[J]. Transactions of the ASABE, 2013, 56(3): 1 011-1 016.
[25] LAROUSSI M, LEIPOLD F. Evaluation of the roles of reactive species, heat, and UV radiation in the inactivation of bacterial cells by air plasmas at atmospheric pressure[J]. International Journal of Mass Spectrometry, 2003, 233(1): 81-86.
[26] MISRA N N, KAUR S, TIWARI B K, et al. Atmospheric pressure cold plasma (ACP) treatment of wheat flour[J]. Food Hydrocolloids, 2015, 44:115-121.
[27] OEHMIGEN K, HÄHNEL M, BRANDENBURG R, et al. The role of acidification for antimicrobial activity of atmospheric pressure plasma in liquids[J]. Plasma Processes & Polymers, 2010, 7(3-4): 250-257.
[28] TRAYLOR M J, PAVLOVICH M J, KARIM S, et al. Long-term antibacterial efficacy of air plasma-activated water[J]. Journal of Physics D: Applied Physics, 2011, 44(47): 472 001.
[29] CUI X, XIONG Y L, KONG B, et al. Hydroxyl radical-stressed whey protein isolate: Chemical and structural properties[J]. Food and Bioprocess Technology, 2012, 5(6): 2 454-2 461.
[30] WEI X F, LIU H Z. Relationship between foaming properties and solution properties of protein/nonionic surfactant mixtures[J]. Journal of Surfactants and Detergents, 2012, 3(4):491-495.
[31] ZHANG T, XUE Y, LI Z, et al. Effects of ozone-induced oxidation on the physicochemical properties of myofibrillar proteins recovered from bighead carp (Hypophthalmichthys nobilis)[J]. Food and Bioprocess Technology, 2015, 8(1): 181-190.
[32] FOEGEDING E A, DAVIS J P. Food protein functionality: A comprehensive approach[J]. Food Hydrocolloids, 2011, 25(8): 1 853-1 864.
[33] KIM H J, YONG H I, PARK S, et al. Effects of dielectric barrier discharge plasma on pathogen inactivation and the physicochemical and sensory characteristics of pork loin[J]. Current Applied Physics, 2013, 13(7): 1 420-1 425.
[34] SURWSKY B,BUBLER S,SCHLÜTER O K.Cold Plasma in Food and Agriculture[M].Salt Lake Clty:Academic Press,2016:179-203.
[35] VOZIYAN P A, METZ T O, BAYNES J W, et al. A post-amadori inhibitor pyridoxamine also inhibits chemical modification of proteins by scavenging carbonyl intermediates of carbohydrate and lipid degradation[J]. Journal of Biological Chemistry, 2002, 277(5): 3 397-3 403.
[36] ROMANI, VIVIANE PATRÍCIA OLSEN, PINTO COLLARES B, et al. Plasma technology as a tool to decrease the sensitivity to water of fish protein films for food packaging[J]. Food Hydrocolloids, 2019, 94: 210-216.
[37] MOOSAVI M H, KHANI M R, SHOKRI B, et al. Modifications of protein-based films using cold plasma[J]. International Journal of Biological Macromolecules, 2019, 142: 769-777.
