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<p>Cold plasma (CP) is a promising technology for tailoring plant protein functionality; however, its effect on sunflower protein (SP) gelation has not been fully explored. This study investigated the impact of CP treatment at 1 and 2&#xa0;kV for 5 to 15&#xa0;min on the gelation behaviour and structural properties of SP extracted from sunflower meal. Native SP required 20% protein concentration and heating at 90&#xa0;°C for 1&#xa0;h to form self-supporting gels. In contrast, CP-treated SP formed gels at 15% concentration and 70&#xa0;°C within 30&#xa0;min. The gels retained desirable colour (L = 60.22, a* = 1.48, b* = 15.81) with minimal browning and exhibited a cohesive texture, with hardness increasing with treatment conditions reaching 0.230 N after 15&#xa0;min at 2&#xa0;kV. The storage and loss moduli of the SP gels increased with temperature and frequency sweep, with CP-treated SP showing sol transition at 80℃, unlike native SP. The carbonyl content increased to 61.28&#xa0;nmol/mg, whereas the free sulfhydryl groups decreased to 1.80&#xa0;µmol/mg after 2&#xa0;kV for 15&#xa0;min. Further, intermolecular interactions, particularly disulfide bonds and hydrophobic interactions, were strengthened, while ionic and hydrogen bonds were reduced, thereby contributing to a compact and reinforced gel structure. The structural and rheological modifications induced by reactive species exposing buried hydrophobic groups and oxidizing cysteine residues resulted in improved functional properties, including water-holding capacity, solid content, and freeze–thaw stability. Overall, CP facilitates gel formation under milder conditions, enabling the development of plant-based protein gels with improved texture and functionality for food applications.</p> Graphical Abstract <p></p>

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Structural and Rheological Characterization of Gels from Dielectric Barrier Discharge Plasma-Modified Sunflower Proteins

  • 期刊论文

  • 发表日期：

    2026年1月2日

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  • Monica Velusamy,
  • Mahendran Radhakrishnan

摘要

Cold plasma (CP) is a promising technology for tailoring plant protein functionality; however, its effect on sunflower protein (SP) gelation has not been fully explored. This study investigated the impact of CP treatment at 1 and 2 kV for 5 to 15 min on the gelation behaviour and structural properties of SP extracted from sunflower meal. Native SP required 20% protein concentration and heating at 90 °C for 1 h to form self-supporting gels. In contrast, CP-treated SP formed gels at 15% concentration and 70 °C within 30 min. The gels retained desirable colour (L = 60.22, a* = 1.48, b* = 15.81) with minimal browning and exhibited a cohesive texture, with hardness increasing with treatment conditions reaching 0.230 N after 15 min at 2 kV. The storage and loss moduli of the SP gels increased with temperature and frequency sweep, with CP-treated SP showing sol transition at 80℃, unlike native SP. The carbonyl content increased to 61.28 nmol/mg, whereas the free sulfhydryl groups decreased to 1.80 µmol/mg after 2 kV for 15 min. Further, intermolecular interactions, particularly disulfide bonds and hydrophobic interactions, were strengthened, while ionic and hydrogen bonds were reduced, thereby contributing to a compact and reinforced gel structure. The structural and rheological modifications induced by reactive species exposing buried hydrophobic groups and oxidizing cysteine residues resulted in improved functional properties, including water-holding capacity, solid content, and freeze–thaw stability. Overall, CP facilitates gel formation under milder conditions, enabling the development of plant-based protein gels with improved texture and functionality for food applications.

Graphical Abstract