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Article

Effect of High Voltage Cold Plasma on Oxidation, Physiochemical, and Gelling Properties of Myofibrillar Protein Isolate from Asian Sea Bass (Lates calcarifer)

by
Oladipupo Odunayo Olatunde
1,
Avtar Singh
1,
Khursheed Ahmad Shiekh
1,
Pornpot Nuthong
2 and
Soottawat Benjakul
1,*
1
International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand
2
Office of Scientific Instrument and Testing, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand
*
Author to whom correspondence should be addressed.
Foods 2021, 10(2), 326; https://doi.org/10.3390/foods10020326
Submission received: 29 December 2020 / Revised: 30 January 2021 / Accepted: 31 January 2021 / Published: 4 February 2021
(This article belongs to the Special Issue Protein Oxidation in Foods: Mechanisms, Consequences and Antioxidant Solutions)
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Abstract

The effects of in-bag dielectric barrier discharge high voltage cold plasma (IB-DBD-HVCP) on myofibrillar protein isolate (MPI) from Asian sea bass (ASB) and its impact on the physiochemical and gelling properties of MPI gels were elucidated. A mixture of argon (90%) and oxygen (10%) was used for generating IB-DBD-HVCP. MPI was subjected to IB-DBD-HVCP for varying times (5–15 min). Total carbonyl content was increased, while total sulfhydryl content was decreased in MPI, especially with augmenting treatment time (TT) (p < 0.05). Surface hydrophobicity initially increased when IB-DBD-HVCP TT of 5 min (DBD-HVCP5) was implemented, followed by subsequent decrease with increasing TT. Based on gel electrophoresis, lower actin and myosin heavy chain (MHC) band intensities were found for MPI subjected to IB-DBD-HVCP, particularly when a TT longer than 10 min was used, compared to those of the control. Gel made from DBD-HVCP5 had higher breaking force, deformation, and highest G′ value compared to others. A more ordered and fibrous network was found in DBD-HVCP5 treated gel. Therefore, IB-DBD-HVCP treatment, particularly for 5 min, enhanced cross-linking of proteins in ASB myofibrillar proteins, which resulted in the improved gel elasticity and strength.
Keywords: protein oxidation; non-thermal technology; myofibrillar protein isolate; gel; cold plasma; fish protein oxidation; non-thermal technology; myofibrillar protein isolate; gel; cold plasma; fish
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MDPI and ACS Style

Olatunde, O.O.; Singh, A.; Shiekh, K.A.; Nuthong, P.; Benjakul, S. Effect of High Voltage Cold Plasma on Oxidation, Physiochemical, and Gelling Properties of Myofibrillar Protein Isolate from Asian Sea Bass (Lates calcarifer). Foods 2021, 10, 326. https://doi.org/10.3390/foods10020326

AMA Style

Olatunde OO, Singh A, Shiekh KA, Nuthong P, Benjakul S. Effect of High Voltage Cold Plasma on Oxidation, Physiochemical, and Gelling Properties of Myofibrillar Protein Isolate from Asian Sea Bass (Lates calcarifer). Foods. 2021; 10(2):326. https://doi.org/10.3390/foods10020326

Chicago/Turabian Style

Olatunde, Oladipupo Odunayo, Avtar Singh, Khursheed Ahmad Shiekh, Pornpot Nuthong, and Soottawat Benjakul. 2021. "Effect of High Voltage Cold Plasma on Oxidation, Physiochemical, and Gelling Properties of Myofibrillar Protein Isolate from Asian Sea Bass (Lates calcarifer)" Foods 10, no. 2: 326. https://doi.org/10.3390/foods10020326

APA Style

Olatunde, O. O., Singh, A., Shiekh, K. A., Nuthong, P., & Benjakul, S. (2021). Effect of High Voltage Cold Plasma on Oxidation, Physiochemical, and Gelling Properties of Myofibrillar Protein Isolate from Asian Sea Bass (Lates calcarifer). Foods, 10(2), 326. https://doi.org/10.3390/foods10020326

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