Effect of pin-to-plate atmospheric pressure cold plasma on mustard protein isolate: physicochemical, structural, thermal, and functional characterization

Abstract

The present work was aimed at studying the physicochemical, structural, functional, and thermal impact of atmospheric pressure cold plasma on mustard protein isolates. The mustard protein isolate was treated at selected voltage levels (10 and 20 kV) exposed for 5 and 10 min, resulting in a non-significant increase in water absorption capacity and oil absorption capacity in all treated samples. There was a significant increase (p < 0.05) in the emulsification (20 kV for 10 min −47.81%) and foaming (20 kV for 5 min −59.77%) properties of the treated protein isolates, which underscores the process-induced improvement in interfacial properties due to unfolding and partial denaturation. With respect to solubility, the solubility of the treated protein isolate (20 kV for 20 min) increased to 43.97%, which was due to the reactive species opening up the active sites responsible for hydration. Overall, the study revealed the potential impact of cold plasma on a non-conventional protein isolate and showed that plasma treatment at 10 kV for 10 min had an improving yet balanced effect on the hydration, solubility and surface-active properties that may find space in both food and non-food applications.