Effects of Dielectric Barrier Discharge (DBD) Cold Plasma Treatment on Physicochemical and Functional Properties of Peanut Protein

Peanut protein isolate (PPI) solutions were modified by dielectric barrier discharge (DBD) cold plasma (CP) treatment. Effects of CP treatment on the solubility, emulsion stability, and water holding capacity (WHC) of peanut protein were studied. The results showed a significant improvement in solub...

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Veröffentlicht in:	Food and bioprocess technology 2018-02, Vol.11 (2), p.344-354
Hauptverfasser:	Ji, Hui, Dong, Shuang, Han, Fei, Li, Yuntong, Chen, Guiyun, Li, Ling, Chen, Ye
Format:	Artikel
Sprache:	eng
Schlagworte:	Agriculture Biotechnology Chemistry Chemistry and Materials Science Chemistry/Food Science Coils Cold plasmas Cold treatment Dielectric barrier discharge Dielectric properties Emulsions Food Science Fourier transforms Infrared analysis Infrared spectroscopy NMR Nuclear magnetic resonance Peanuts Physicochemical treatment Proteins Random coil Relaxation time Solubility Stability
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