DOI: 10.12187/2025.06.003
Effect of plasma-activated water treatment on the oxidation and digestion characteristics of PSE-like chicken protein isolate
CUI Bingbing
ZHOU Yanfang
ZHU Chenyan
LI Ke
CHEN Bo
DU Manting
ZHAO Dianbo
BAI Yanhong
Abstract：[Objective]To investigate the effects of plasma-activated water(PAW)treatment on the oxidation characteristics and in vitro digestion behavior of pale,soft,exudative-like chicken protein isolate(PPI).[Methods]PPI was extracted from PSE-like chicken and treated with PAW for different activation times.A systematic analysis was performed to evaluate changes in free radical signal intensity,ultraviolet absorption spectrum,carbonyl content,di-tyrosine content,free amino groups,and free sulfhydryl groups of PPI before and after PAW treatment.In vitro protein digestibility(IVPD),peptide content,and essential amino acid content of digestion products were also quantified.[Results]As activation time increased,PAW exhibited a significant decrease in pH(P<0.05)and significant increases in oxidation-reduction potential(ORP),electrical conductivity,and NO-content(P<0.05).PAW treatment significantly increased free radical signal intensity and ultraviolet absorption intensity of PPI,specifically elevating carbonyl and di-tyrosine contents while reducing free amino and free sulfhydryl contents(P<0.05).Notably,PPI40 showed a 3-fold in carbonyl content and 53.7%reduction in free sulfhydryl content compared to PPI0.For digestion characteristics,PAW treatment significantly increased IVPD,peptide content,and essential amino acid content(P<0.05),with IVPD of PPI40 increasing by 25.15%compared to PPI0.[Conclusion]PAW treatment promotes PPI oxidation and enhances its digestive characteristics.
Keywords：PSE-like chicken protein isolateplasma-activated wateroxidation characteristicdigestive characteristic
Publication Date：2025-12-15
Online Publishing Date：2025-12-22(First online date of this platform, not the publication date of the document)
Pages：11( 20-30 )