The Effect of Atmospheric Dielectric Barrier Discharge Cold Plasma Treatment on the Nutritional and Physicochemical Characteristics of Various Legumes
Yingmei Wu,
Xuewei Feng,
Yingying Zhu,
Shiyu Li,
Yichen Hu,
Yang Yao,
Nong Zhou
Affiliations
Yingmei Wu
Chongqing Engineering Laboratory of Green Planting and Deep Processing of Famous-Region Drug in the Three Gorges Reservoir Region, College of Biology and Food Engineering, Chongqing Three Gorges University, Chongqing 404120, China
Xuewei Feng
Henan Key Laboratory of Cold Chain Food Quality and Safety Control, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
Yingying Zhu
Henan Key Laboratory of Cold Chain Food Quality and Safety Control, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
Shiyu Li
Institute of Crop Science, Chinese Academy of Agricultural Sciences, Beijing 100081, China
Yichen Hu
Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
Yang Yao
Institute of Crop Science, Chinese Academy of Agricultural Sciences, Beijing 100081, China
Nong Zhou
Chongqing Engineering Laboratory of Green Planting and Deep Processing of Famous-Region Drug in the Three Gorges Reservoir Region, College of Biology and Food Engineering, Chongqing Three Gorges University, Chongqing 404120, China
High activity of lipoxygenase (LOX) has been identified as a primary cause of oxidative rancidity in legumes. In this study, the application of dielectric barrier discharge atmospheric cold plasma (DBD-ACP) (5 W, 10 min) resulted in an obvious decrease in LOX activity in mung bean (MB), kidney bean (KB), and adzuki bean (AB) flours by 36.96%, 32.49%, and 28.57%, respectively. Moreover, DBD-ACP induced significant increases (p p p < 0.05) the hydration and thermal characteristics of legume flours, evidenced by the increased water absorption index (WAI) and gelatinization temperature, and the decreased swelling power (SP) and gelatinization enthalpy (ΔH). Microscopic observations confirmed that DBD-ACP treatment caused particle aggregation.
