## 3 Results and Discussion
samples of plasma treatment in nitrogen. In contrast, the lowest rating was for samples of plasma treatment in oxygen, primarily due to an intense grassy and fishy odor and an unacceptable rancid, bitter aftertaste. Similar taste and odour sensations were also indicated for air-treated colostrum, but they obtained higher notes. The perceptible changes in the tested samples may be due to the reaction of reactive oxygen species formed during the plasma process, mainly with fatty acids. Free radicals, precursors of lipid hydroperoxides, cause their oxidation and breakdown primarily to aldehydes. The accumulation of secondary oxidation products is the cause of the release of odors described by the panelists as fishy, rancid, and oxidized, which was also observed in their study by [PERSON] et al. [60]. In addition, lipid peroxidation increased with higher voltage and longer treatment time [63]. According to the panelists, a caramel smell was perceptible in all plasma-treated samples, which was considered desirable. Based on the results, the bands from the separation 1-DE of bovine colostrum proteins were identified as lactoperoxidase (94 kDa), lactotranserrin (76 kDa), and serum albumin (62 kDa). Immunoglobulin G was identified as two different protein bands, namely IgG heavy chain and IgG light chain, with molecular weights of about 48 kDa and 24 kDa, respectively. B-lactoglobulin and \(\alpha\)-lactalbumin were identified as protein bands with molecular weights of 18 and 15 kD, respectively (Figure 1). 2-DE and MALDI TOF-based analysis created a protein profile for lyophilised bovine colostrum. We have generated a 2-D map of this medium protein in the range of isoelectric points (pI) from 3 to 10 and molecular masses (Mr) from 250 to less than 20 kDa. The protein profile comprised ca. 90 distinct protein spots, among which we successfully identified 54 representing 15 gene expression products. The representative 2-D map of  
Figure 1: Results of 1D electrophoretic separation of samples and bovine colostrum; MW Molecular weight 10–250 kD, lane 1 N\({}_{2}\) cold plasma, lane 2 O\({}_{2}\) cold plasma, lane three air cold plasma, lanes 4–7 control condition. \begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Sample** & **Smell** & **Taste** & **Structure** & **Overall Sensory Quality** \\ \hline Control & 3.954 & 3.944 & 3.978 & 3.972 \\ Air & 3.833 & 3.899 & 3.944 & 3.745 \\ Nitrogen & 4.012 & 4.051 & 3.816 & 4.034 \\ Oxygen & 3.675 & 3.749 & 3.801 & 3.933 \\ \hline SEM & 0.450 & 0.801 & 0.394 & 0.654 \\ \(p\)-value & 0.178 & 0.450 & 0.765 & 0.125 \\ \hline \hline \end{tabular}
\end{table} 
Table 5: Effect of cold plasma on sensory qualities of freeze-dried bovine colostrum. yophilized bovine colostrum whey protein is presented in Figure 2. Most of these proteins are characteristic of domestic cattle (Bos taurus). In addition, nearly 50% of gene products were identified as peptides representing immunoglobulins. Among the other identified gene products, most are prevalent as colostrum/milk proteins: serum albumin, transferrin, \(\beta\)-lactoglobulin, casein S1 and prepronociceptin. The list of identified proteins, including detailed information on the identification parameters of each protein spot, is given in Table 6.  
Food processing technologies have a significant impact not only on food safety but also on the structure of proteins and their interactions [64]. For example, studies show that cold plasma induces changes in the structure and functionality of various proteins. As a part of this study, a comparative densitometric analysis of proteome maps of lyophilized bovine colostrum whey protein after its treatment with cold plasma in different atmospheric environments in contrast to the untreated sample was also performed. The analysed protein profile representatives are shown in Figure 2. The untreated sample is shown on panel C, and the cold plasma-treated samples in the presence of nitrogen, oxygen and atmospheric air are presented on panels N\({}_{2}\), O\({}_{2}\) and A, respectively.