Details
| Original language | English |
|---|---|
| Article number | 118840 |
| Journal | LWT |
| Volume | 238 |
| Early online date | 5 Dec 2025 |
| Publication status | Published - 15 Dec 2025 |
Abstract
In this study, the effects of cold plasma (CP) on structural, techno-functional, and antioxidant properties of Caulerpa prolifera proteins were investigated for the first time. C. prolifera proteins were modified by CP to improve their techno-functional and antioxidant properties. CP conditions (power: 5, 47.5, 90 W; treatment time: 1, 15.5, 30 min; pressure: 30, 60, 90 Pa) were optimized to determine the effect of CP on water absorption capacity (WAC),oil absorption capacity (OAC), emulsion activity (EA), emulsion stability (ES), foaming capacity (FC), foaming stability (FS), free sulfhydryl group (SH) content, protein solubility (PS), and antioxidant activity (AOA) of the proteins extracts and functional groups, microstructure, color, and nutritional properties of the modified proteins were investigated. Optimum conditions were 87.50 W power, 6.63 min treatment time, and 90 Pa pressure. At optimum conditions, WAC, OAC, EC, ES, FC, FS, Free-SH content, AOA DPPH, AOA CUPRAC, and PS were 232.04 ± 10.25 g/hg, 350.66 ± 15.78 g/hg, 49.50 ± 5.05 g/hg, 49.95 ± 0.51 g/hg, 101.26 ± 7.89 g/hg, 70.10 ± 2.85 g/hg, 18.28 ± 1.50 mmol/kg, 3.78 ± 0.40 g Trolox equivalent (TE)/kg, 8.31 ± 0.01 g TE/kg, and 22.30 ± 4.02 g/hg, respectively. The findings showed that CP provided an increase in WAC, AOA, and PS of proteins and the results were confirmed by investigating changes in secondary structure of proteins.
Keywords
- Macroalgae, Non-thermal technique, Protein, Protein functionality, Protein secondary structure
ASJC Scopus subject areas
- Agricultural and Biological Sciences(all)
- Food Science
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In: LWT, Vol. 238, 118840, 15.12.2025.
Research output: Contribution to journal › Article › Research › peer review
}
TY - JOUR
T1 - Innovative cold plasma modification of Caulerpa prolifera proteins
T2 - A strategy to improve techno-functional and antioxidant properties
AU - Yücetepe, Aysun
AU - Okudan, Emine Şükran
AU - Esatbeyoglu, Tuba
N1 - Publisher Copyright: © 2025 The Authors.
PY - 2025/12/15
Y1 - 2025/12/15
N2 - In this study, the effects of cold plasma (CP) on structural, techno-functional, and antioxidant properties of Caulerpa prolifera proteins were investigated for the first time. C. prolifera proteins were modified by CP to improve their techno-functional and antioxidant properties. CP conditions (power: 5, 47.5, 90 W; treatment time: 1, 15.5, 30 min; pressure: 30, 60, 90 Pa) were optimized to determine the effect of CP on water absorption capacity (WAC),oil absorption capacity (OAC), emulsion activity (EA), emulsion stability (ES), foaming capacity (FC), foaming stability (FS), free sulfhydryl group (SH) content, protein solubility (PS), and antioxidant activity (AOA) of the proteins extracts and functional groups, microstructure, color, and nutritional properties of the modified proteins were investigated. Optimum conditions were 87.50 W power, 6.63 min treatment time, and 90 Pa pressure. At optimum conditions, WAC, OAC, EC, ES, FC, FS, Free-SH content, AOA DPPH, AOA CUPRAC, and PS were 232.04 ± 10.25 g/hg, 350.66 ± 15.78 g/hg, 49.50 ± 5.05 g/hg, 49.95 ± 0.51 g/hg, 101.26 ± 7.89 g/hg, 70.10 ± 2.85 g/hg, 18.28 ± 1.50 mmol/kg, 3.78 ± 0.40 g Trolox equivalent (TE)/kg, 8.31 ± 0.01 g TE/kg, and 22.30 ± 4.02 g/hg, respectively. The findings showed that CP provided an increase in WAC, AOA, and PS of proteins and the results were confirmed by investigating changes in secondary structure of proteins.
AB - In this study, the effects of cold plasma (CP) on structural, techno-functional, and antioxidant properties of Caulerpa prolifera proteins were investigated for the first time. C. prolifera proteins were modified by CP to improve their techno-functional and antioxidant properties. CP conditions (power: 5, 47.5, 90 W; treatment time: 1, 15.5, 30 min; pressure: 30, 60, 90 Pa) were optimized to determine the effect of CP on water absorption capacity (WAC),oil absorption capacity (OAC), emulsion activity (EA), emulsion stability (ES), foaming capacity (FC), foaming stability (FS), free sulfhydryl group (SH) content, protein solubility (PS), and antioxidant activity (AOA) of the proteins extracts and functional groups, microstructure, color, and nutritional properties of the modified proteins were investigated. Optimum conditions were 87.50 W power, 6.63 min treatment time, and 90 Pa pressure. At optimum conditions, WAC, OAC, EC, ES, FC, FS, Free-SH content, AOA DPPH, AOA CUPRAC, and PS were 232.04 ± 10.25 g/hg, 350.66 ± 15.78 g/hg, 49.50 ± 5.05 g/hg, 49.95 ± 0.51 g/hg, 101.26 ± 7.89 g/hg, 70.10 ± 2.85 g/hg, 18.28 ± 1.50 mmol/kg, 3.78 ± 0.40 g Trolox equivalent (TE)/kg, 8.31 ± 0.01 g TE/kg, and 22.30 ± 4.02 g/hg, respectively. The findings showed that CP provided an increase in WAC, AOA, and PS of proteins and the results were confirmed by investigating changes in secondary structure of proteins.
KW - Macroalgae
KW - Non-thermal technique
KW - Protein
KW - Protein functionality
KW - Protein secondary structure
UR - http://www.scopus.com/inward/record.url?scp=105024068526&partnerID=8YFLogxK
U2 - 10.1016/j.lwt.2025.118840
DO - 10.1016/j.lwt.2025.118840
M3 - Article
VL - 238
JO - LWT
JF - LWT
SN - 0023-6438
M1 - 118840
ER -