Characterization and regeneration potential of vital wheat gluten treated with non-thermal plasma

The effect of polysaccharide type on dielectric barrier discharge (DBD) plasma glycosylation of sodium caseinate-part I: Physicochemical, structural and thermal properties

This study aimed to investigate the impact of polysaccharide type on the physicochemical, structural, and thermal properties of dielectric barrier discharge (DBD) plasma glycosylated sodium caseinate (SC). The polysaccharides Quince seed gum (QSG), carboxymethyl cellulose (CMC), and maltodextrin (MD) were mixed with SC and treated with DBD plasma at 18 kV for 10 min. The grafting degree, electrophoresis pattern, FTIR, XRD, carbonyl, sulfhydryl, and di-tyrosine content, FE-SEM, color, and thermal properties of SC and its polysaccharide mixtures before and after plasma treatment were analyzed. Results showed that the SC-QSG conjugate had the highest glycation degree and color change after plasma treatment. The SC-CMC and SC-QSG conjugates exhibited disappearance of distinct SC bands in electrophoresis pattern compared to SC. Also, significant changes in functional group and crystallinity were occurred in SC-CMC conjugate. Plasma treatment caused oxidation of SC, but the presence of polysaccharides offered protection against oxidation. The microstructure of SC was altered by mixing with polysaccharides and exposure to plasma. Also, the mixtures indicated higher thermal stability after plasma treatment. Results confirmed that the generation of protein-polysaccharide conjugates through DBD plasma technique was depended on with SC-MD conjugate unable to form through this method.