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Volume 14
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This is an early access version, the complete PDF, HTML, and XML versions will be available soon.
Article

Modifying the Structural and Functional Properties of Walnut Glutenin Through Atmospheric Cold Plasma Treatment: Evaluation of Treatment Times Effects

by
Yanmei Deng
1,
Guohui Yuan
1,
Tongqin Yang
1,
Baoyu Gao
1,
Yanling Lu
1,
Jiaojiao Yang
1,
Lei Guo
1,2,
Qian Ma
1,2,* and
Fangyu Fan
1,2,3,*
1
College of Biological and Food Engineering, Southwest Forestry University, Kunming 650224, China
2
Key Laboratory of Forest Disaster Warning and Control of Yunnan Province, Kunming 650224, China
3
Forest Resources Exploitation and Utilization Engineering Research Center for Grand Health of Yunnan Provincial Universities, Kunming 650224, China
*
Authors to whom correspondence should be addressed.
Foods 2025, 14(13), 2289; https://doi.org/10.3390/foods14132289 (registering DOI)
Submission received: 23 May 2025 / Revised: 22 June 2025 / Accepted: 26 June 2025 / Published: 27 June 2025
(This article belongs to the Special Issue Plant Protein Processing: Technological Innovation and New Application Scenarios)
Versions Notes

Abstract

Walnut gluten (WGLU) is a plant-based protein rich in essential amino acids for the human body. Due to its poor water solubility and functional properties, its application in the food industry is limited. For the first time, this study looks into how different durations (0, 30, 60, 90, and 120 s) of atmospheric cold plasma (ACP) treatment affect the structure and functional properties of WGLU. ACP processing destroys the spatial structure of the WGLU and alters its functional properties. The comprehensive performance reached its best after 60 s of ACP treatment, the main manifestations included increased β-sheet content, reduced α-helix content, and unfolding of the tertiary structure, which ultimately improved the stability of emulsification and foam. Meanwhile, the solubility (86.35%), water retention rate (2.15 g/g), oil retention rate (5.31 g/g), emulsification rate (10.59 m2/g), and foaming rate (24.67%) of WGLU reached their maximum values. However, longer treatment times (90 and 120 s) induce WGLU aggregation, followed by decreased functional properties. In summary, the physicochemical and functional properties of WGLU can be significantly enhanced through ACP treatment, enhancing the bioavailability of gluten and providing an effective strategy for its application in food processing.
Keywords: atmospheric cold plasma; walnut glutenin; physicochemical properties; secondary and tertiary structural; differential scanning calorimetry atmospheric cold plasma; walnut glutenin; physicochemical properties; secondary and tertiary structural; differential scanning calorimetry

Share and Cite

MDPI and ACS Style

Deng, Y.; Yuan, G.; Yang, T.; Gao, B.; Lu, Y.; Yang, J.; Guo, L.; Ma, Q.; Fan, F. Modifying the Structural and Functional Properties of Walnut Glutenin Through Atmospheric Cold Plasma Treatment: Evaluation of Treatment Times Effects. Foods 2025, 14, 2289. https://doi.org/10.3390/foods14132289

AMA Style

Deng Y, Yuan G, Yang T, Gao B, Lu Y, Yang J, Guo L, Ma Q, Fan F. Modifying the Structural and Functional Properties of Walnut Glutenin Through Atmospheric Cold Plasma Treatment: Evaluation of Treatment Times Effects. Foods. 2025; 14(13):2289. https://doi.org/10.3390/foods14132289

Chicago/Turabian Style

Deng, Yanmei, Guohui Yuan, Tongqin Yang, Baoyu Gao, Yanling Lu, Jiaojiao Yang, Lei Guo, Qian Ma, and Fangyu Fan. 2025. "Modifying the Structural and Functional Properties of Walnut Glutenin Through Atmospheric Cold Plasma Treatment: Evaluation of Treatment Times Effects" Foods 14, no. 13: 2289. https://doi.org/10.3390/foods14132289

APA Style

Deng, Y., Yuan, G., Yang, T., Gao, B., Lu, Y., Yang, J., Guo, L., Ma, Q., & Fan, F. (2025). Modifying the Structural and Functional Properties of Walnut Glutenin Through Atmospheric Cold Plasma Treatment: Evaluation of Treatment Times Effects. Foods, 14(13), 2289. https://doi.org/10.3390/foods14132289

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