Structural and functional enhancement of gluten for digestive health through atmospheric cold plasma treatment

Food chemistry advances Pub Date : 2024-08-25 DOI:10.1016/j.focha.2024.100795

Ashish Dabade , Suraj Kahar , Uday Annapure

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Abstract

This study investigates the transformative potential of Atmospheric Cold Plasma (ACP) treatment on gluten. Gluten samples were treated with ACP at different time intervals (0, 5, 10, and 15 min) and input voltage levels (170, 200, and 230 V). SDS-PAGE was conducted to assess structural changes. An array of physicochemical properties, such as emulsification activity, foaming capacity, water holding capacity, molecular weight and in-vitro digestibility were meticulously evaluated. The results reveal significant improvements in gluten's in-vitro digestibility, increasing from 19.38 to 44.66 µg/ml. ACP treatment enhances emulsification activity, with the Emulsification Activity Index rising from 26.36 to 33.56 m²/gm. Foaming capacity improves from 77.53 % to 82.22 %, and water-holding capacity increases substantially from 163.57 % to 285.42 %. It addresses sustainability in food processing for digestive health.

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通过大气冷等离子体处理增强谷蛋白的结构和功能，促进消化健康

本研究探讨了大气冷等离子体（ACP）处理对谷蛋白的转化潜力。用不同时间间隔（0、5、10 和 15 分钟）和输入电压水平（170、200 和 230 V）的 ACP 处理谷蛋白样品。采用 SDS-PAGE 评估结构变化。对乳化活性、发泡能力、持水能力、分子量和体外消化率等一系列理化特性进行了细致的评估。结果显示，谷蛋白的体外消化率明显提高，从 19.38 微克/毫升提高到 44.66 微克/毫升。ACP 处理提高了乳化活性，乳化活性指数从 26.36 m²/gm 提高到 33.56 m²/gm。发泡能力从 77.53 % 提高到 82.22 %，持水能力从 163.57 % 大幅提高到 285.42 %。该产品实现了食品加工的可持续性，有利于消化系统健康。

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