Effect of cold plasma treatment on technological and nutrition functionality of protein in foods: a review

Proteins are considered as the main food constituent Which has high nutritional value and technological and functional characteristics. Plasma, the fourth state of matter, a balanced combination of Photons are free electrons and neutral atoms. Atmospheric Cold plasma is a variety of plasma that today is considered as one of the types of heat-free physical processing techniques food, which consists of several gases such as ozone, single oxygen and molecular nitrogen. This technique in addition to improve the microbial safety of food, It may affect changes in the chemical structure of the protein and cause changes in functional properties. In this regard, the influensive factors in functionality (either technological or nutritional) determination of proteins can be categorized as their structure, net charge and their interaction with other. Considering to the ionizing nature of atmospheric cold plasma treatment, its potential impact on proteins structure and consequently their technological application In this review article was reviewed.

کلیدواژه ها:

Proteins ، atmospheric cold plasma ، physical processing techniques ، functional characteristics ، Nutrition functionality