Background

The increasing demands from consumers for fresh-like 'minimally' processed foods have led to unprecedented research into novel non-thermal food processing technologies. This trend has drawn interest in the use of cold plasma systems in the past decade. The nonthermal technologies have been defined as preservation treatments effective at ambient or sublethal temperatures, that minimize undesirable thermal effects on nutritional and quality parameters of foods.

Scope and approach

Examination of the unconventional food processing technologies generally tends to be from the standpoint of microbiology, often subordinating their impact on the chemistry of foods. However, cold plasma has been shown to affect chemical components of foods, thereby affecting quality. This review selectively focuses on dairy proteins and their interaction with cold plasma. It briefly describes the nature of cold plasma and their effects on structural configurations of proteins. Furthermore, the review combines this information with the chemistry of dairy proteins to expound upon how functional properties of milk proteins can be modified using cold plasma processing. Finally, the review draws inference from, the analysis of effective enhancement of some functional properties of wheat flour, zein films, pea protein isolate and whey protein isolate mentioned in literature.

Key findings and conclusions

Further studies focused on optimization of treatment parameters are required to completely elucidate the effects of cold plasma species on structures and properties of dairy proteins. An understanding of the reactive species of plasma and protein interactions will be a guide for manipulation of functional properties of the dairy proteins.

中文翻译：

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乳蛋白的冷血浆处理与功能增强有关

背景

消费者对像新鲜的“最低限度”加工食品的需求不断增加，导致对新型非热食品加工技术的空前研究。在过去的十年中，这种趋势引起了人们对使用冷等离子体系统的兴趣。非热技术已被定义为在环境或亚致死温度下有效的防腐处理，可将对食品营养和质量参数的不良热影响降至最低。

范围和方法

从微生物学的角度来看，对非常规食品加工技术的检验通常倾向于从微生物学的角度出发，通常要服从它们对食品化学的影响。然而，冷血浆已被证明会影响食品的化学成分，从而影响食品的质量。这篇评论选择性地集中于乳蛋白及其与冷血浆的相互作用。它简要描述了冷血浆的性质及其对蛋白质结构构型的影响。此外，该评论结合了该信息与乳蛋白的化学性质，以阐述如何使用冷等离子体处理来修饰乳蛋白的功能特性。最后，本综述从有效增强小麦粉，玉米蛋白膜，

主要发现和结论

需要进一步研究以优化治疗参数为重点，以完全阐明冷血浆物种对乳蛋白结构和特性的影响。对血浆和蛋白质相互作用的反应性物种的了解将为乳制品蛋白质功能特性的操纵提供指导。