Food and Fermentation Industries >

2025 , Vol. 51 >Issue 20: 215 - 223

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042097

Effect of cold plasma treatment on the structure and properties of sodium alginate-walnut isolated protein

  • GAO Baoyu ,
  • LU Yanling ,
  • DENG Yanmei ,
  • YUAN Guohui ,
  • DING Yong ,
  • HAN Long ,
  • YANG Jiaojiao ,
  • FAN Fangyu
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  • 1(College of Biological and Food Engineering, Southwest Forestry University, Kunming 650224, China)
    2(Key Laboratory of National Forestry and Grassland Administration on Biodiversity Conservation in Southwest China, Kunming 650224, China)
    3(Key Laboratory of Forest Disaster Warning and Control of Yunnan Province, Kunming 650224, China)

Received date: 2025-01-13

  Revised date: 2025-03-18

  Online published: 2025-10-27

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Abstract

Walnut protein isolate (WalPI) was used as a raw material for cold plasma (CP) treatment and sodium alginate (SA) modification, aiming to investigate the effects of different CP treatment voltages on the structure and properties of WalPI-SA.The results of SDS-PAGE showed that the bands of CP-treated WalPI-SA became lighter in color in the gel electrophoresis lanes, indicating that the subunit of WalPI was involved in the binding of WalPI to SA.The ultra violet(UV) absorption spectroscopy, fourier transform infrared (FTIR) spectroscopy, and fluorescence spectroscopy analyses showed that CP treatment loosened and depolymerized the structure of WalPI and promoted WalPI-SA intermolecular interactions.Scanning electron microscope observation revealed that the surface of untreated WalPI was smooth, whereas the surface roughness of CP-treated WalPI-SA increased, and the pore structure increased, which provided more reaction sites.The particle size and zeta potential of WalPI-SA were 524 nm and -30 mV, respectively, at a CP treatment voltage of 80 V.The particle size of WalPI-SA was the smallest under this condition, and the intermolecular charge of WalPI under this condition, the particle size of WalPI-SA was the smallest, the intermolecular charge of WalPI-SA reached the maximum, and the strong electrostatic interactions inhibited the aggregation of the particles, and the stability of the system was improved.The results of differential scanning calorimetry analysis showed that the thermal stability of CP-treated WalPI-SA was enhanced.The grafting degree and browning degree of WalPI-SA showed a tendency of increasing and then decrease with the increase of CP treatment voltage and reached the maximum values at 80 V, which were 25% and 0.52%, respectively.The results of surface hydrophobicity indicated that CP treatment could reduce the surface hydrophobicity of WalPI-SA and enhance its hydration characteristics.In conclusion, CP treatment can effectively improve the properties of WalPI-SA and enhance its application in food processing.

Key words： cold plasma; walnut protein isolate; sodium alginate; modification; physicochemical property

Cite this article

GAO Baoyu , LU Yanling , DENG Yanmei , YUAN Guohui , DING Yong , HAN Long , YANG Jiaojiao , FAN Fangyu . Effect of cold plasma treatment on the structure and properties of sodium alginate-walnut isolated protein[J]. Food and Fermentation Industries, 2025 , 51(20) : 215 -223 . DOI: 10.13995/j.cnki.11-1802/ts.042097

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