Effect of Gluten Treated with Cold Plasma on Quality Properties of Chicken Gel

HAN Xiping; JI Hongfang; ZHANG Ying; LI Dandan; ZHANG Lingwen; MA Hanjun

doi:10.13386/j.issn1002-0306.2023050171

Volume 45 Issue 6

Mar. 2024

Turn off MathJax

Article Contents

Abstract

References

Supplements

Science and Technology of Food Industry > 2024 > 45(6): 84-90. > DOI: 10.13386/j.issn1002-0306.2023050171

HAN Xiping, JI Hongfang, ZHANG Ying, et al. Effect of Gluten Treated with Cold Plasma on Quality Properties of Chicken Gel[J]. Science and Technology of Food Industry, 2024, 45(6): 84−90. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023050171.

Citation:

PDF (2750 KB)

Effect of Gluten Treated with Cold Plasma on Quality Properties of Chicken Gel

1.
School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
2.
National Pork Processing Technology Research and Development Professional Center, Xinxiang 453003, China

More Information

Received Date: May 14, 2023
Available Online: January 07, 2024

Graphical Abstract

Abstract

Abstract

Gluten was treated by cold plasma with different powers (350~950 W), and then were added to chicken batter, which was used as raw material. The cooking loss, water holding capacity, texture, dynamic rheology, chemical forces, microstructure, water distribution and migration of chicken gel containing cold plasma treatment gluten were analyzed. Results showed that, the addition of cold plasma treated gluten could raise the water holding capacity and reduce cooking loss of the gel. When gluten treated by cold plasma with power of 650 W was added, the water holding capacity of gel reached to the highest (the value was 96.47%) and the cooking loss was the lowest (the value was only 5.43%), either of them was significantly different compared to other groups (P<0.05). With addition of cold plasma treated gluten, the proportion of immobilized water in gel rose significantly while that of free water decreased (P<0.05), and the transverse relaxation time of both T₂₁ and T₂₂ moved in the direction of short relaxation time. And both T₂₁ and T₂₂ reached to the shortest when cold plasma treatment power was 650 W. With the increase of cold plasma treatment power, G' first increased and then decreased, and reached the highest value at 650 W. Additionally, both the hardness and chewiness rose continuously, while both the springiness and resilience increased first and then decreased, and reached the maximum at treatment power level of 650 W, their value was 0.954, and 0.367, respectively. Addition of cold plasma treated gluten could enhance both hydrophobic interaction and disulfide bonds. Addition of cold plasma treated gluten could strengthen gel formation ability and improve the quality of chicken gel. When the cold plasma treatment power was 650 W, the chicken gel was obtained with dense and uniform spatial network structure, and best quality.
- cold plasma,
- gluten,
- power,
- chicken,
- gel properties

FullText(HTML)

References (44)

References

[1]	计红芳, 李莎莎, 张令文, 等. 豌豆蛋白对鸡肉糜热诱导凝胶品质特性与微观结构的影响[J]. 食品科学,2020,41(4):74−79. [JI H F, LI S S, ZHANG L W, et al. Effect of pea protein on quality properties and microstructure of heat-induced gel of chicken batter[J]. Food Science,2020,41(4):74−79.] JI H F, LI S S, ZHANG L W, et al. Effect of pea protein on quality properties and microstructure of heat-induced gel of chicken batter[J]. Food Science, 2020, 41（4）: 74−79.
[2]	PETRACCI M, BIANCHI M, MUDALAL S, et al. Functional ingredients for poultry meat products[J]. Trends in Food Science and Technology,2013,33(1):27−39. doi: 10.1016/j.jpgs.2013.06.004
[3]	YADAV S K, TANWAR V K, SHARMA J K, et al. Effect of added soy protein on physico-chemical properties of chevon patties[J]. Journal of Meat Science and Technology,2013,1(1):35−39.
[4]	赵泽润, 邢通, 赵雪, 等. 大豆分离蛋白添加量对低盐木质化鸡肉糜凝胶特性的影响[J]. 食品科学,2022,43(6):49−56. [ZHAO Z R, XING T, ZHAO X, et al. Effect of addition of soy protein isolate on the gelation properties of low-salt wooden chicken breast meat batter[J]. Food Science,2022,43(6):49−56.] ZHAO Z R, XING T, ZHAO X, et al. Effect of addition of soy protein isolate on the gelation properties of low-salt wooden chicken breast meat batter[J]. Food Science, 2022, 43（6）: 49−56.
[5]	刘骁, 王营娟, 赵电波, 等. 鹰嘴豆分离蛋白对黄河鲤鱼鱼丸凝胶品质的影响[J]. 食品工业科技,2020,41(22):8−13. [LIU X, WANG Y J, ZHAO D B, et al. Effect of chickpea protein isolate on the gel quality of yellow river carp ( Cyprinus carpio) fish balls[J]. Science and Technology of Food Industry,2020,41(22):8−13.] LIU X, WANG Y J, ZHAO D B, et al. Effect of chickpea protein isolate on the gel quality of yellow river carp （Cyprinus carpio） fish balls[J]. Science and Technology of Food Industry, 2020, 41（22）: 8−13.
[6]	计红芳, 李莎莎, 张令文, 等. 添加面筋蛋白对猪肉热诱导凝胶品质及水分迁移特性的影响[J]. 食品科学,2020,41(18):58−63. [JI H F, LI S S, ZHANG L W, et al. Effect of gluten on quality properties and water migration of heat-induced gel from pork[J]. Food Science,2020,41(18):58−63.] JI H F, LI S S, ZHANG L W, et al. Effect of gluten on quality properties and water migration of heat-induced gel from pork[J]. Food Science, 2020, 41（18）: 58−63.
[7]	刘海荣, 沈益荣, 舒满夫. 小麦面筋蛋白结构、改性及应用现状[J]. 粮食与饲料工业,2021(4):5−9. [LIU H R, SHEN Y R, SHU M F. Research status on the structure, modification and application of wheat gluten protein[J]. Cereal and Feed Industry,2021(4):5−9.] LIU H R, SHEN Y R, SHU M F. Research status on the structure, modification and application of wheat gluten protein[J]. Cereal and Feed Industry, 2021（4）: 5−9.
[8]	刘海波, 廖超, 郑万琴, 等. 微波处理小麦面粉对淀粉及蛋白性质的影响[J]. 食品与发酵工业,2020,46(14):91−97. [LIU H B, LIAO C, ZHENG W Q, et al. Effect of microwave-treated wheat flour on starch and protein properties[J]. Food and Fermentation Industries,2020,46(14):91−97.] LIU H B, LIAO C, ZHENG W Q, et al. Effect of microwave-treated wheat flour on starch and protein properties[J]. Food and Fermentation Industries, 2020, 46（14）: 91−97.
[9]	张洪新. 多频超声改性面筋蛋白对其面条品质的影响和机制研究[D]. 重庆:西南大学, 2020. [ZHANG H X. Study on the effect and mechanism of multi-frequency ultrasound modified of gluten on its noodle quality[D]. Chongqing:Southwest University, 2020.] ZHANG H X. Study on the effect and mechanism of multi-frequency ultrasound modified of gluten on its noodle quality[D]. Chongqing: Southwest University, 2020.
[10]	杨雪飞, 臧艳妮, 赵妍嫣, 等. 微波预处理对小麦面筋蛋白糖基化改性的影响[J]. 中国粮油学报,2019,34(1):10−17. [YANG X F, ZANG Y N, ZHAO Y Y, et al. Effect of microwave pretreatment on the glycosylation modification of wheat gluten[J]. Journal of the Chinese Cereals and Oils Association,2019,34(1):10−17.] YANG X F, ZANG Y N, ZHAO Y Y, et al. Effect of microwave pretreatment on the glycosylation modification of wheat gluten[J]. Journal of the Chinese Cereals and Oils Association, 2019, 34（1）: 10−17.
[11]	王淑敏. 脱酰胺对小麦面筋蛋白酶解敏感性及热诱导凝胶性质的影响[D]. 合肥:合肥工业大学, 2018. [WANG S M. Effect of deamidation on the proteolysis susceptibility and heat-induced gel properties of wheat gluten[D]. Hefei:Hefei University of Technology, 2018.] WANG S M. Effect of deamidation on the proteolysis susceptibility and heat-induced gel properties of wheat gluten[D]. Hefei: Hefei University of Technology, 2018.
[12]	CHENG J H, LI J, SUN D W. Effects of dielectric barrier discharge cold plasma on structure, surface hydrophobicity and allergenic properties of shrimp tropomyosin[J]. Food Chemistry, 2022, 409.
[13]	王若兰, 何鑫, 王向阳, 等. 冷等离子体处理对小麦粉理化性质改善效果研究[J]. 粮食与油脂,2021,34(6):1−5,17. [WANG R L, HE X, WANG X Y, et al. The study of cold plasma treatment on improving physicochemical characteristics of wheat flour[J]. Cereals and Oils,2021,34(6):1−5,17.] WANG R L, HE X, WANG X Y, et al. The study of cold plasma treatment on improving physicochemical characteristics of wheat flour[J]. Cereals and Oils, 2021, 34（6）: 1−5,17.
[14]	何鑫. 冷等离子体处理对小麦品质的影响[D]. 郑州:河南工业大学, 2021. [HE X. Effect of cold plasma treatment on wheat quality[D]. Zhengzhou:Henan University of Technology, 2021.] HE X. Effect of cold plasma treatment on wheat quality[D]. Zhengzhou: Henan University of Technology, 2021.
[15]	杜艳丽, 黄国清, 张彤, 等. 减压等离子体处理对大豆分离蛋白功能性质的影响[J]. 食品科学,2017,38(23):20−25. [DU Y L, HUANG G Q, ZHANG T, et al. Effect of reduced pressure plasma treatment on functional properties of soybean protein isolate[J]. Food Science,2017,38(23):20−25.] DU Y L, HUANG G Q, ZHANG T, et al. Effect of reduced pressure plasma treatment on functional properties of soybean protein isolate[J]. Food Science, 2017, 38（23）: 20−25.
[16]	ZHAO X Y, GUO R T, LI X X, et al. Effect of oil-modified crosslinked starch as a new fat replacer on gel properties, water distribution, and microstructures of pork meat batter[J]. Food Chemistry,2022,409:135337.
[17]	王昱, 袁晶晶, 赵电波, 等. 膳食纤维对低盐鸡胸肉糜凝胶特性的影响[J]. 食品科学,2023,44(8):16−22. [WANG Y, YUAN J J, ZHAO D B, et al. Effects of dietary fibers on gelation properties of low-salt chicken breast surimi[J]. Food Science,2023,44(8):16−22.] WANG Y, YUAN J J, ZHAO D B, et al. Effects of dietary fibers on gelation properties of low-salt chicken breast surimi[J]. Food Science, 2023, 44（8）: 16−22.
[18]	QIN H, XU P, ZHOU C L, et al. Effects of L-arginine on water holding capacity and texture of heat-induced gel of salt-soluble proteins from breast muscle[J]. LWT-Food Science and Technology,2015,63(2):912−918. doi: 10.1016/j.lwt.2015.04.048
[19]	ZHU M M, LI H J, XING Y, et al. Understanding the influence of fluctuated low-temperature combined with high-humidity thawing on gelling properties of pork myofibrillar proteins[J]. Food Chemistry,2023,404:134238. doi: 10.1016/j.foodchem.2022.134238
[20]	KANG Z L, XIE J J, LI Y P, et al. Effects of pre-emulsified safflower oil with magnetic field modified soy 11S globulin on the gel, rheological, and sensory properties of reduced-animal fat pork batter[J]. Meat Science,2022,198:109087.
[21]	GÓMEZ-GUILLÉN M C, BORDERIAS A J, MONTERO P. Chemical interactions of nonmuscle proteins in the network of sardine ( Sardina pilchardus) muscle gels[J]. LWT-Food Science and Technology,1997,30(6):602−608. doi: 10.1006/fstl.1997.0239
[22]	郑海波, 朱金鹏, 李先保, 等. 高压和食盐对鸡肉肠品质特性的影响[J]. 食品科学,2018,39(21):109−115. [ZHENG H B, ZHU J P, LI X B, et al. Effect of high pressure and salt on quality properties of chicken sausage[J]. Food Science,2018,39(21):109−115.] doi: 10.7506/spkx1002-6630-201821016 ZHENG H B, ZHU J P, LI X B, et al. Effect of high pressure and salt on quality properties of chicken sausage[J]. Food Science, 2018, 39（21）: 109−115. doi: 10.7506/spkx1002-6630-201821016
[23]	朱东阳, 康壮丽, 何鸿举, 等. 猪血浆蛋白乳化棕榈油对猪肉糜凝胶特性的影响[J]. 食品科学,2018,39(5):71−75. [ZHU D Y, KANG Z L, HE H J, et al. Effect of pre-emulsified palm oil with porcine plasma protein on gel characteristics of pork meat batters[J]. Food Science,2018,39(5):71−75.] ZHU D Y, KANG Z L, HE H J, et al. Effect of pre-emulsified palm oil with porcine plasma protein on gel characteristics of pork meat batters[J]. Food Science, 2018, 39（5）: 71−75.
[24]	SPYRIDES S, ALENCASTRO F S, GUIMARAES E F, et al. Mechanism of oxygen and argon low pressure plasma etching on polyethylene (UHMWPE)[J]. Surface and Coatings Technology,2019,378:124990. doi: 10.1016/j.surfcoat.2019.124990
[25]	WONGSAGONSUP R, DEEYAI P, CHAIWAT W, et al. Modification of tapioca starch by non-chemical route using jet atmospheric argon plasma[J]. Carbohydrate Polymers,2014,102:790−798. doi: 10.1016/j.carbpol.2013.10.089
[26]	TUHUMURY H C D, SMALLL D M, DAY L. The effect of sodium chloride on gluten network formation and rheology[J]. Journal of Cereal Science,2014,60(1):229−237. doi: 10.1016/j.jcs.2014.03.004
[27]	BAHRAMI N, BAYLISS D, CHOPE G, et al. Cold plasma:A new technology to modify wheat flour functionality[J]. Food Chemistry,2016,202:247−253. doi: 10.1016/j.foodchem.2016.01.113
[28]	王然, 龚维, 郭晓璐, 等. 冷等离子体处理改性大豆分离蛋白及改善其界面性能[J]. 现代食品科技,2022,38(12):101−109. [WANG R, GONG W, GUO X L, et al. Modification of soybean protein isolate by cold plasma treatment and improvement of its interface properties[J]. Modern Food Science and Technology,2022,38(12):101−109.] WANG R, GONG W, GUO X L, et al. Modification of soybean protein isolate by cold plasma treatment and improvement of its interface properties[J]. Modern Food Science and Technology, 2022, 38（12）: 101−109.
[29]	BUCHERT J, CURA D E, MA H, et al. Crosslinking food proteins for improved functionality[J]. Annual Review of Food Science and Technology,2010,1(1):113−138. doi: 10.1146/annurev.food.080708.100841
[30]	KANG Z L, ZOU Y F, XU X L, et al. Effect of various amounts of pork and chicken meat on the sensory and physicochemical properties of Chinese-style meatball (Kung-wan)[J]. Food Science and Technology Research,2013,19(6):963−997. doi: 10.3136/fstr.19.963
[31]	SUN J X, WU Z, XU X L, et al. Effect of peanut protein isolate on functional properties of chicken salt-soluble proteins from breast and thigh muscles during heat-induced gelation[J]. Meat Science,2012,91(1):88−92. doi: 10.1016/j.meatsci.2011.12.010
[32]	TOMBE R G E. Effect of heat on meat proteins-implication on structure and quality of meat products[J]. Meat Science,2005,70(3):493−508. doi: 10.1016/j.meatsci.2004.11.021
[33]	邹怡茜, 陈海强, 潘卓官, 等. 超高压耦合热处理过程对鳙鱼鱼糜凝胶特性及水分迁移的影响[J]. 食品工业科技,2023,44(23): 70−79. [ZOU Y Q, CHEN H Q, PAN Z G, et al. Effects of gel properties and water migration during ultra-high pressure coupled heat treatment on bighead carp surimi[J]. Science and Technology of Food Industry,2023,44(23): 70−79. ] ZOU Y Q, CHEN H Q, PAN Z G, et al. Effects of gel properties and water migration during ultra-high pressure coupled heat treatment on bighead carp surimi[J]. Science and Technology of Food Industry, 2023, 44（23）: 70−79.
[34]	BELTON P S. Mini review:On the elasticity of wheat gluten[J]. Journal of Cereal Science,1999,29(2):103−107. doi: 10.1006/jcrs.1998.0227
[35]	ANNALISA S, MISRA N N, CULLEN P J, et al. Atmospheric pressure cold plasma (ACP) treatment of whey protein isolate model solution[J]. Innovative Food Science and Emerging Technologies,2015,29:247−254. doi: 10.1016/j.ifset.2015.03.014
[36]	JI H, DONG S, HAN F, et al. Effects of dielectric barrier discharge (DBD) cold plasma treatment on physicochemical and functional properties of peanut protein[J]. Food and Bioprocess Technology,2018,11(2):344−354. doi: 10.1007/s11947-017-2015-z
[37]	LI X, MASATCIOGLU M T, KOKSEL F. Physical and functional properties of wheat flour extrudates produced by nitrogen injection assisted extrusion cooking[J]. Journal of Cereal Science,2019,89:102811. doi: 10.1016/j.jcs.2019.102811
[38]	ORTOLAN F, CORREA G P, CUNH R, et al. Rheological properties of vital wheat glutens with water or sodium chloride[J]. LWT- Food Science and Technology,2017,79:647−654. doi: 10.1016/j.lwt.2017.01.059
[39]	李睿智, 王嵬, 仪淑敏, 等. 白鲢鱼鱼糜凝胶过程中水分及凝胶特性的变化[J]. 现代食品科技,2016,32(5):91−97. [LI R Z, WANG W, YI S M, et al. Changes in water and gel properties of silver carp ( Hypophthalmichthys molitrix) surimi during gelation process[J]. Modern Food Science and Technology,2016,32(5):91−97.] LI R Z, WANG W, YI S M, et al. Changes in water and gel properties of silver carp （Hypophthalmichthys molitrix） surimi during gelation process[J]. Modern Food Science and Technology, 2016, 32（5）: 91−97.
[40]	仪淑敏, 马兴胜, 励建荣, 等. 聚丙烯酸钠与面筋蛋白相结合对鲢鱼鱼糜凝胶特性的影响[J]. 中国食品学报,2016,16(4):43−50. [YI S M, MA X S, LI J R, et al. Effects of combination between PAAS and wheat gluten on gel properties of silver carp surimi gels[J]. Journal of Chinese Institute of Food Science and Technology,2016,16(4):43−50.] YI S M, MA X S, LI J R, et al. Effects of combination between PAAS and wheat gluten on gel properties of silver carp surimi gels[J]. Journal of Chinese Institute of Food Science and Technology, 2016, 16（4）: 43−50.
[41]	周迎雪, 刘连杰, 张琳琳, 等. 介质阻挡放电等离子体处理对大豆分离蛋白结构及凝胶特性的影响[J]. 河南工业大学学报(自然科学版),2022,43(3):10−17,42. [ZHOU Y X, LIU L J, ZHANG L L, et al. The effects of dielectric barrier discharge plasma treatment on the structure and gelling properties of soy protein isolate[J]. Journal of Henan University of Technology (Natural Science Edition),2022,43(3):10−17,42.] ZHOU Y X, LIU L J, ZHANG L L, et al. The effects of dielectric barrier discharge plasma treatment on the structure and gelling properties of soy protein isolate[J]. Journal of Henan University of Technology （Natural Science Edition）, 2022, 43（3）: 10−17,42.
[42]	王嵬, 马兴胜, 仪淑敏, 等. 面筋蛋白和大米蛋白对鲢鱼鱼糜凝胶特性的影响[J]. 食品科学,2017,38(11):46−51. [WANG Y, MA X S, YI S M, et al. Effects of gluten and rice protein on gel properties of silver carp surimi[J]. Food Science,2017,38(11):46−51.] WANG Y, MA X S, YI S M, et al. Effects of gluten and rice protein on gel properties of silver carp surimi[J]. Food Science, 2017, 38（11）: 46−51.
[43]	ENGELSEN S B. Pre-rigor conditions in beef under varying temperature- and pH-falls studied with rigometer, NMR and NIR[J]. Food Chemistry,2000,69(4):407−418. doi: 10.1016/S0308-8146(00)00053-4
[44]	CAI L Y, ZHANG W D, CAO A L, et al. Effects of ultrasonics combined with far infrared or microwave thawing on protein denaturation and moisture migration of Sciaenops ocellatus (red drum)[J]. Ultrasonics Sonochemistry,2019,55:96−104. doi: 10.1016/j.ultsonch.2019.03.017