Utilizing atmospheric pressure plasma-modified soy protein isolate as a phosphate substitute to improve the rheological properties of meatballs (kung-wan).

This study explores the potential of plasma-modified soy protein isolate (SPI) as a phosphate replacer to reduce the use of food additives in meatballs (kung-wan). Our findings demonstrate that plasma treatment altered SPI's physicochemical properties, decreasing surface hydrophobicity, free sulfhydryl content, particle size distribution, zeta potential, and thermal stability. Circular dichroism spectroscopy demonstrated an elevated α-helix content in air and nitrogen plasma-treated SPI, alongside a reduction in random coil contents.