Amyloid Fibrils of Pea Protein Isolated Induced by Cold Plasma Treatment and Its Stabilization on High Internal Phase Emulsions.

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成果类型：

期刊论文

作者：

Jing Wang;Jun-Xiang Liu;Xiu-Bin Liu;Najla AlMasoud;Abderrahmane Aït-Kaddour;...

通讯作者：

Abderrahmane Aït-Kaddour<&wdkj&>Rana Muhammad Aadil<&wdkj&>Zhi-Wei Liu

作者机构：

[Jing Wang] Hunan Food and Drug Vocational College Changsha China

[Jun-Xiang Liu; Zhi-Wei Liu; Xiu-Bin Liu] College of Food Science and Technology Hunan Agricultural University Changsha China

[Najla AlMasoud] Department of Chemistry, College of Science Princess Nourah Bint Abdulrahman University Riyadh Saudi Arabia

[Abderrahmane Aït-Kaddour] Université Clermont Auvergne, INRAE, VetAgro Sup UMRF Aurillac France

[Abderrahmane Aït-Kaddour] Department of Food Technology, Faculty of Agroindustrial Technology University of Padjadjaran Sumedang Jawa Barat Indonesia

通讯机构：

[Abderrahmane Aït-Kaddour] U

[Rana Muhammad Aadil] N

[Zhi-Wei Liu] C

National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan<&wdkj&>Université Clermont Auvergne, INRAE, VetAgro Sup, UMRF, Aurillac, France<&wdkj&>Department of Food Technology, Faculty of Agroindustrial Technology, University of Padjadjaran, Sumedang, Jawa Barat, Indonesia<&wdkj&>College of Food Science and Technology, Hunan Agricultural University, Changsha, China<&wdkj&>Guangdong Key Laboratory of Food Intelligent Manufacturing, Foshan University, Foshan, China<&wdkj&>Changsha Innovation Institute for Food, Changsha, China

语种：

英文

关键词：

amyloid fibrils;cold plasma;high internal phase emulsions;pea protein isolates

期刊：

FOOD SCIENCE & NUTRITION

ISSN：

2048-7177

年：

2025

卷：

期：

页码：

e71038

DOI：

10.1002/fsn3.71038

基金类别：

The foundation of in the current study comes the Key Laboratory Project of Guangdong Province (DPKLIFM-KF-202405). The authors are thankful to Princess Nourah Bint Abdulrahman University Researchers Supporting Project number (PNURSP2025R18), Princess Nourah Bint Abdulrahman University, Riyadh, Saudi Arabia.

机构署名：

本校为第一且通讯机构

院系归属：

食品科学技术学院

摘要：

The potential of forming pea protein isolate (PPI) amyloid fibrils promoted by cold plasma (CP) treatment (40 kV; 0, 3, 5, and 7 min), heat treatment (85°C for 12 h), and its ability to stabilize high internal phase emulsions (HIPEs) was investigated. Results indicated that rod-like amyloid fibrils of PPI were successfully formed and promoted by CP treatment, with a 12 nm diameter and 132-261 nm average length, as confirmed by Thioflavin T (ThT) fluorescence spectroscopy, SEM, and TEM. The globular structure unfolding, cleavage of the bac...

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Amyloid Fibrils of Pea Protein Isolated Induced by Cold Plasma Treatment and Its Stabilization on High Internal Phase Emulsions.

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