Enhancing the techno-functional properties of Quinoa protein isolate through cold plasma treatment: a comprehensive study on pH effects

Puntos clave

• Improved techno-functional properties of quinoa protein isolate were observed after cold plasma treatment.
• Optimum pH level increased solubility by 25% and emulsifying capacity by 30%, enhancing food applications.
• Assessment using cold plasma treatment and varying pH conditions led to notable changes in protein characteristics.
• Results suggest that cold plasma treatment can significantly enhance food ingredient functionality, supporting wider use.