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Cold plasma reengineers peanut protein isolate: Unveiling changes in functionality, rheology, and structure.

Autor: Nasiru MM; Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China., Boateng EF; Department of Food Science and Technology, School of Agriculture and Technology, University of Energy and Natural Resources, Bono, Ghana., Alnadari F; Research and Development Center of Jiangsu Tianmeijian Nature Bioengineering Co., Ltd., Nanjing 210046, PR China., Bako HK; National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China., Ibeogu HI; National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China., Feng J; Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China., Song J; Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China., Liu H; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China., Zhang Q; College of Biology and Food, Anhui Polytechnic University, Wuhu 241000, PR China., Masisi K; Department of Biological Sciences and Biotechnology, Faculty of Sciences, Botswana International University of Science and Technology, Palapye, Botswana., Roth CM; Cambodia Laboratory of Agricultural Products and Foods, Ministry of Agriculture Forestry and Fisheries of Cambodia, Phnom Penh 10103, Cambodia., Yan W; National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China., Zhang J; National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China. Electronic address: nau_zjh@njau.edu.cn., Li C; Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China. Electronic address: lichunyang968@126.com.

Publikováno v: International journal of biological macromolecules [Int J Biol Macromol] 2024 Dec 05; Vol. 286, pp. 138407. Date of Electronic Publication: 2024 Dec 05.