Impact of plasma reactive species on the structure and functionality of pea protein isolate

Fan Bu; Gaurav Nayak; Peter Bruggeman; George Annor; Baraem P. Ismail

doi:10.1016/j.foodchem.2021.131135

Impact of plasma reactive species on the structure and functionality of pea protein isolate

Fan Bu, Gaurav Nayak, Peter Bruggeman, George Annor, Baraem P. Ismail

Research output: Contribution to journal › Article › peer-review

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Abstract

The impact of plasma-produced reactive oxygen and nitrogen species, in particular O₃, N_xO_y, H₂O₂ and OH, on the structure and functionality of pea protein isolate (PPI) was evaluated. Reactive species were produced through a combination of controlled measurements and plasma treatments. Pronounced structural and functional effects were observed upon treatment with reactive species at pH 2. All reactive species induced protein denaturation and the formation of disulfide-linked soluble aggregates. A significant increase in surface hydrophobicity and β-sheet content was only induced by treatment with O₃ and OH. These specific changes resulted in significant enhancement in gelation and emulsification. While H₂O₂ enhanced PPI color by increasing whiteness, it had the least impact on protein structure and functionality. Results of this work can be used to optimize cold atmospheric plasma treatment of PPI to induce specific structural changes and a directed enhancement in functionality.

Original language	English (US)
Article number	131135
Journal	Food Chemistry
Volume	371
DOIs	https://doi.org/10.1016/j.foodchem.2021.131135
State	Published - Mar 1 2022

Bibliographical note

Funding Information:
This project was generously funded by the Plant Protein Innovation Center (PPIC). FTIR-ATR data collection of this work was carried out in the Characterization Facility, University of Minnesota, which receives partial support from the NSF through the MRSEC (Award Number DMR-2011401) and the NNCI (Award Number ECCS-2025124) programs.

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© 2021 Elsevier Ltd

Keywords

Cold atmospheric plasma
Pea protein isolate
Pea protein structure and functionality
Reactive oxygen and nitrogen species

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title = "Impact of plasma reactive species on the structure and functionality of pea protein isolate",

abstract = "The impact of plasma-produced reactive oxygen and nitrogen species, in particular O3, NxOy, H2O2 and OH, on the structure and functionality of pea protein isolate (PPI) was evaluated. Reactive species were produced through a combination of controlled measurements and plasma treatments. Pronounced structural and functional effects were observed upon treatment with reactive species at pH 2. All reactive species induced protein denaturation and the formation of disulfide-linked soluble aggregates. A significant increase in surface hydrophobicity and β-sheet content was only induced by treatment with O3 and OH. These specific changes resulted in significant enhancement in gelation and emulsification. While H2O2 enhanced PPI color by increasing whiteness, it had the least impact on protein structure and functionality. Results of this work can be used to optimize cold atmospheric plasma treatment of PPI to induce specific structural changes and a directed enhancement in functionality.",

keywords = "Cold atmospheric plasma, Pea protein isolate, Pea protein structure and functionality, Reactive oxygen and nitrogen species",

author = "Fan Bu and Gaurav Nayak and Peter Bruggeman and George Annor and Ismail, {Baraem P.}",

note = "Funding Information: This project was generously funded by the Plant Protein Innovation Center (PPIC). FTIR-ATR data collection of this work was carried out in the Characterization Facility, University of Minnesota, which receives partial support from the NSF through the MRSEC (Award Number DMR-2011401) and the NNCI (Award Number ECCS-2025124) programs. Publisher Copyright: {\textcopyright} 2021 Elsevier Ltd",

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AU - Bruggeman, Peter

AU - Annor, George

AU - Ismail, Baraem P.

N1 - Funding Information: This project was generously funded by the Plant Protein Innovation Center (PPIC). FTIR-ATR data collection of this work was carried out in the Characterization Facility, University of Minnesota, which receives partial support from the NSF through the MRSEC (Award Number DMR-2011401) and the NNCI (Award Number ECCS-2025124) programs. Publisher Copyright: © 2021 Elsevier Ltd

PY - 2022/3/1

Y1 - 2022/3/1

N2 - The impact of plasma-produced reactive oxygen and nitrogen species, in particular O3, NxOy, H2O2 and OH, on the structure and functionality of pea protein isolate (PPI) was evaluated. Reactive species were produced through a combination of controlled measurements and plasma treatments. Pronounced structural and functional effects were observed upon treatment with reactive species at pH 2. All reactive species induced protein denaturation and the formation of disulfide-linked soluble aggregates. A significant increase in surface hydrophobicity and β-sheet content was only induced by treatment with O3 and OH. These specific changes resulted in significant enhancement in gelation and emulsification. While H2O2 enhanced PPI color by increasing whiteness, it had the least impact on protein structure and functionality. Results of this work can be used to optimize cold atmospheric plasma treatment of PPI to induce specific structural changes and a directed enhancement in functionality.

AB - The impact of plasma-produced reactive oxygen and nitrogen species, in particular O3, NxOy, H2O2 and OH, on the structure and functionality of pea protein isolate (PPI) was evaluated. Reactive species were produced through a combination of controlled measurements and plasma treatments. Pronounced structural and functional effects were observed upon treatment with reactive species at pH 2. All reactive species induced protein denaturation and the formation of disulfide-linked soluble aggregates. A significant increase in surface hydrophobicity and β-sheet content was only induced by treatment with O3 and OH. These specific changes resulted in significant enhancement in gelation and emulsification. While H2O2 enhanced PPI color by increasing whiteness, it had the least impact on protein structure and functionality. Results of this work can be used to optimize cold atmospheric plasma treatment of PPI to induce specific structural changes and a directed enhancement in functionality.

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KW - Pea protein structure and functionality

KW - Reactive oxygen and nitrogen species

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Impact of plasma reactive species on the structure and functionality of pea protein isolate

Abstract

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University of Minnesota Materials Research Science and Engineering Center (DMR-2011401)

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Impact of plasma reactive species on the structure and functionality of pea protein isolate

Abstract

Bibliographical note

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MRSEC Support

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