{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,25]],"date-time":"2026-09-25T03:17:49Z","timestamp":1790306269393,"version":"4.1.0"},"reference-count":37,"publisher":"MDPI AG","issue":"9","license":[{"start":{"date-parts":[[2023,5,4]],"date-time":"2023-05-04T00:00:00Z","timestamp":1683158400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"AGENDA Program of the Rural Development Administration","award":["PJ01608904"],"award-info":[{"award-number":["PJ01608904"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>To the best of our knowledge, few studies have utilized cold plasma to improve soybean protein extraction yield and the functional properties of soybean protein. In this study, we aimed to assess the benefits of remote plasma treatments on soybean with respect to the utilization of soybean protein. This study involved two different sample forms (whole and crushed beans), two different plasma chemistry modes (ozone and nitrogen oxides [NOx = NO + NO2]), and a novel pressure-swing reactor. Crushed soybeans were significantly affected by NOx-mode plasma treatment. Crushed soybeans treated with NOx-mode plasma had the best outcomes, wherein the protein extraction yield increased from 31.64% in the control to 37.90% after plasma treatment. The water binding capacity (205.50%) and oil absorption capacity (267.67%) of plasma-treated soybeans increased to 190.88% and 246.23 % of the control, respectively. The emulsifying activity and emulsion stability slightly increased compared to those of the control. The secondary structure and surface hydrophobicity were altered. The remote plasma treatment of crushed soybeans increased soybean protein extraction yield compared to plasma-treated whole beans as well as untreated beans and altered the structural and physicochemical properties of soybean proteins.<\/jats:p>","DOI":"10.3390\/molecules28093882","type":"journal-article","created":{"date-parts":[[2023,5,5]],"date-time":"2023-05-05T02:08:42Z","timestamp":1683252522000},"page":"3882","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":18,"title":["Structural and Functional Changes in Soybean Protein via Remote Plasma Treatments"],"prefix":"10.3390","volume":"28","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-4393-815X","authenticated-orcid":false,"given":"Hyun-Joo","family":"Kim","sequence":"first","affiliation":[{"name":"Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, Suwon 16613, Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3399-434X","authenticated-orcid":false,"given":"Jin Hee","family":"Bae","sequence":"additional","affiliation":[{"name":"Department of Nuclear and Quantum Engineering, Korea Advanced Institute of Science and Technology (KAIST), Daejeon 34141, Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Seonmin","family":"Lee","sequence":"additional","affiliation":[{"name":"Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jinwoo","family":"Kim","sequence":"additional","affiliation":[{"name":"Department of Nuclear and Quantum Engineering, Korea Advanced Institute of Science and Technology (KAIST), Daejeon 34141, Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8116-188X","authenticated-orcid":false,"given":"Samooel","family":"Jung","sequence":"additional","affiliation":[{"name":"Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2109-3798","authenticated-orcid":false,"given":"Cheorun","family":"Jo","sequence":"additional","affiliation":[{"name":"Department of Agricultural Biotechnology, Research Institute of Agriculture and Life Science and Technology, Seoul National University, Seoul 08826, Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jin Young","family":"Lee","sequence":"additional","affiliation":[{"name":"Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, Suwon 16613, Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9837-1771","authenticated-orcid":false,"given":"Jung Hyun","family":"Seo","sequence":"additional","affiliation":[{"name":"Department of Southern Area Crop Science, National Institute of Crop Science, Rural Development Administration, Miryang 50424, Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sanghoo","family":"Park","sequence":"additional","affiliation":[{"name":"Department of Nuclear and Quantum Engineering, Korea Advanced Institute of Science and Technology (KAIST), Daejeon 34141, Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2023,5,4]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"170598","DOI":"10.1016\/j.peptides.2021.170598","article-title":"Soybean Proteins\/Peptides: A Review on their Importance, Biosynthesis, Vacuolar Sorting, and Accumulation in Seeds","volume":"143","author":"Cabanos","year":"2021","journal-title":"Peptides"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"105307","DOI":"10.1016\/j.foodhyd.2019.105307","article-title":"Improving the Emulsification of Soy \u03b2-Conglycinin by Alcohol-Induced Aggregation","volume":"98","author":"Peng","year":"2020","journal-title":"Food Hydrocoll."},{"key":"ref_3","first-page":"3","article-title":"Soy Protein Modification: A Review","volume":"35","year":"2004","journal-title":"Acta Period. 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