[en] The focus of this investigation is to explore the effect of cold plasma modification on the stabilization of water-in-oil (W/O) emulsions with highland barley (HB) proteins. It was notable that following cold plasma treatment, the interfacial tension of the HB protein was significantly reduced, and its rearrangement rate increased by 43 %. These changes indicate enhanced interfacial activity of the protein, suggesting improved interaction between the HB protein and the liquid interface. The average droplet size of the emulsion decreased to 2.61 ± 0.09 μm in the T4 group (40 min treatment), suggesting a more uniform dispersion of the oil droplets. Concurrently, the absolute value of the Zeta potential (28.12 ± 0.73 mV), the viscosity of the emulsion, and the interfacial protein adsorption rate increased. CLSM images confirm that emulsions stabilized by cold plasma-treated HB proteins exhibit smaller and more uniformly distributed droplets. Further confirming that cold plasma treatment improves the emulsification properties of the HB proteins, resulting in more stable emulsions overall. These findings underscore the notion that cold plasma modification represents a promising approach to enhance emulsion stability and possesses considerable potential to augment the functionality of HB protein in a range of applications.
Disciplines :
Chemistry
Author, co-author :
Yang, Jingjing; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
Wen, Jiayu; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
Liu, Yonghui; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
Wang, Xueqing ; Université de Liège - ULiège > TERRA Research Centre > Chemistry for Sustainable Food and Environmental Systems (CSFES)
Jia, Lang; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
Li, JingFeng; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
Fan, Bei; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
Tong, LiTao; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
Wang, Fengzhong; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China. Electronic address: wangfengzhong@sina.com
Wang, Lili; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China. Electronic address: wlland2013@163.com
Language :
English
Title :
Improvement of oil-water interfacial behaviors and emulsifying properties of highland barley protein by cold plasma treatment.
Publication date :
August 2025
Journal title :
International Journal of Biological Macromolecules
Ministry of Science and Technology of the People's Republic of China
Funding text :
This work was supported by the National Key Research and Development Program (2021YFD1600100), Qinghai Province Science and Technology Plan (2022-ZJ-T04; 2021-NK-A3), Lhasa Key Science and Technology Program (LSKJ202431), Yimeng Innovation and Entrepreneurship Program (2022), and The Key Research Project of Shandong Province (LJNY202115).
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