This study examined the effects of atmospheric-pressure cold plasma (ACP) on the structure and functional properties of egg white protein (EWP). Egg white solution was treated with ACP for 0, 10, 20, 30, and 40 min. The structural unfolding of EWP was confirmed as the exposed free SH group content and surface hydrophobicity increased during the 30 min treatment; however, 40 min of ACP treatment showed the opposite tendency, suggesting the formation of protein aggregates. The emulsion stability of egg white emulsions was the highest at 30 min but decreased again at 40 min. In addition, the proportion of large droplets decreased as the treatment time increased up to 30 min. As a result, moderate oxidation was induced during 30 min of ACP treatment, which could contribute to the enhancement of functional properties of EWP. However, excessive oxidation caused by further ACP treatment negatively affected the enhanced functional properties.

Industrial relevance

Egg whites are used as functional ingredients for a variety of food products, so the quality and functionality of egg whites can directly affect the productivity of the final products. The present study suggests the moderate oxidation of egg white protein induced by atmospheric-pressure cold plasma, which could contribute to the enhancement of functional properties. These applied studies can serve as a cornerstone for the establishment of advanced oxidation techniques that can enhance the functionality of egg whites without chemical additives, and consequently contribute to the improvement of food quality and productivity.

中文翻译：

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常压冷等离子体氧化对蛋清蛋白结构和功能特性的影响

本研究考察了大气压冷等离子体 (ACP) 对蛋清蛋白 (EWP) 结构和功能特性的影响。蛋清溶液用 ACP 处理 0、10、20、30 和 40 分钟。EWP 的结构解折叠被证实为暴露的游离 SH 基团含量和表面疏水性在 30 分钟处理期间增加；然而，40 分钟的 ACP 处理显示出相反的趋势，表明形成了蛋白质聚集体。蛋清乳液的乳液稳定性在 30 分钟时最高，但在 40 分钟时再次下降。此外，随着处理时间增加到 30 分钟，大液滴的比例下降。结果，在 ACP 处理 30 分钟期间诱导了适度氧化，这可能有助于增强 EWP 的功能特性。然而，

工业相关性

蛋清被用作各种食品的功能性成分，因此蛋清的质量和功能会直接影响最终产品的生产效率。目前的研究表明，常压冷等离子体引起蛋清蛋白的适度氧化，这可能有助于增强功能特性。这些应用研究可以作为建立高级氧化技术的基石，该技术可以在没有化学添加剂的情况下增强蛋清的功能，从而有助于提高食品质量和生产力。