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Oxidation induced by dielectric-barrier discharge (DBD) plasma treatment reduces soybean agglutinin activity

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成果类型:
期刊论文
作者:
Liu, Zhi-Wei;Niu, Debao;Zhou, Ying-Xue;Cheng, Jun-Hu;Bekhit, Alaa El-Din*;...
通讯作者:
Bekhit, Alaa El-Din;Aadil, Rana Muhammad
作者机构:
[Zhou, Ying-Xue; Liu, Zhi-Wei] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Peoples R China.
[Niu, Debao; Cheng, Jun-Hu] South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510641, Peoples R China.
[Bekhit, Alaa El-Din] Univ Otago, Dept Food Sci, Dunedin 9054, New Zealand.
[Aadil, Rana Muhammad] Univ Agr Faisalabad, Natl Inst Food Sci & Technol, Faisalabad 38000, Pakistan.
通讯机构:
[Bekhit, Alaa El-Din; Aadil, Rana Muhammad] U
Univ Otago, Dept Food Sci, Dunedin 9054, New Zealand.
Univ Agr Faisalabad, Natl Inst Food Sci & Technol, Faisalabad 38000, Pakistan.
语种:
英文
关键词:
DBD plasma treatment;Hemagglutination activity;Soybean agglutinin;Structural modifications
期刊:
Food Chemistry
ISSN:
0308-8146
年:
2021
卷:
340
页码:
128198
基金类别:
Natural Science Foundation of Hunan ProvinceNatural Science Foundation of Hunan Province [2019JJ50266]
机构署名:
本校为第一机构
院系归属:
食品科学技术学院
摘要:
In this study, potential of dielectric-barrier discharge (DBD) plasma treatment (40 kV, 12 kHz at 1, 2, 3 and 4 min) to eliminate soybean agglutinin (SBA) activity was investigated in a SBA model system and soymilk. The plasma treatment decreased the SBA in the model system and hemagglutination activity was decreased by 87.31%. SDS-PAGE analysis confirmed the degradation of the SBA polypeptide chain. The multi-spectroscopic analysis revealed a two-stage structure alteration in the SBA upon exposure to the plasma treatment. Oxidation of NH-/NH2-...

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