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

Abstract

Non-thermal plasma (NTP) technology is an emerging physical process that has attracted the interest of researchers owing to its promising effects in food processing. This study aimed to determine the effect of NTP treatment at atmospheric pressure on vital wheat gluten (VG) properties. VG treated at powers of 50 W, 100 W, and 150 W and flow rates of 3, 5, and 8 L/min was characterized, and the empirical rheology of flours enriched with these VGs was determined. NTP promoted greater water absorption capacity, higher wet gluten content, and gluten index, and greater resistance to extension when 50 W and 5 L/min were applied. When power and flow rate were increased, resistance to extension decreased, and gluten extensibility increased. Under optimal VG treatment conditions, the rheological properties of the enriched wheat flours revealed an improvement in the development time and stability of dough. Based on the results obtained with the power and flow rate ranges tested herein, NTP can be used to modulate the functionality of VG.