Abstract：
Cold plasma is a nonthermal process used for modification of proteins. The objective of this study was to investigate the effect of cold plasma technology on the phosphorylation degree, functional and oxidation properties, and structure of casein in sheep milk. Cold plasma treatment for 3-4 min significantly increased the phosphorylation degree and enhanced functional properties, including water-holding capacity, solubility, foaming capacity and stability. Besides, plasma treatment time profoundly influenced protein oxidation, and treatment for 2 and 3 min could be the preferred conditions to minimize protein change. The protein conformation became unstable with the extension of treatment time. Particle size, polymer dispersity index, and microscopy images confirmed alterations in the protein structure following 3 min of processing. Consequently, using cold plasma treatment at 10 kHz 20 kV for 3 min could be suggested for milk protein modification, providing a basis for the application of high-quality caseins in food processing.
摘要：
冷等离子体是用于蛋白质修饰的非热过程。本研究的目的是探讨冷等离子体技术对磷酸化程度的影响,功能和氧化性能，和羊奶中酪蛋白的结构。冷等离子体处理3-4分钟显著增加了磷酸化程度和增强的功能特性，包括持水能力，溶解度，发泡能力和稳定性。此外,等离子体处理时间深刻影响蛋白质氧化，和处理2和3分钟可能是优选的条件，以尽量减少蛋白质的变化。随着处理时间的延长,蛋白质构象变得不稳定。粒度,聚合物分散指数，和显微镜图像证实了3分钟的处理后蛋白质结构的改变。因此,建议使用10kHz20kV的冷等离子体处理3分钟进行乳蛋白改性，为优质酪蛋白在食品加工中的应用提供依据。
