Effects of high-intensity ultrasound on the structural, optical, mechanical and physicochemical properties of pea protein isolate-based edible film

Pea protein is a promising alternative to animal-based protein and the interest in its application in food industry has been rapidly growing. In this study, pea protein isolates (PPI) were used to form protein-based edible films and the effect of ultrasound treatment on the structure of PPI and the...

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Autores principales:	Jingjing Cheng, Leqi Cui
Formato:	article
Lenguaje:	EN
Publicado:	Elsevier 2021
Materias:	Ultrasound Edible film Protein structure Pea protein Water vapor permeability Chemistry QD1-999 Acoustics. Sound QC221-246
Acceso en línea:	https://doaj.org/article/76ea6b55ede64c77b1ef5bebb101517a
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spelling	oai:doaj.org-article:76ea6b55ede64c77b1ef5bebb101517a2021-12-02T04:59:47ZEffects of high-intensity ultrasound on the structural, optical, mechanical and physicochemical properties of pea protein isolate-based edible film1350-417710.1016/j.ultsonch.2021.105809https://doaj.org/article/76ea6b55ede64c77b1ef5bebb101517a2021-12-01T00:00:00Zhttp://www.sciencedirect.com/science/article/pii/S1350417721003515https://doaj.org/toc/1350-4177Pea protein is a promising alternative to animal-based protein and the interest in its application in food industry has been rapidly growing. In this study, pea protein isolates (PPI) were used to form protein-based edible films and the effect of ultrasound treatment on the structure of PPI and the structural, optical, mechanical and physicochemical properties of PPI-films were investigated. Ultrasound induced unfolding of PPI and exposed interior hydrophobic groups to protein surface while both PPI dissociation and formation of large aggregates were observed, as confirmed by measuring intrinsic emission fluorescence, surface hydrophobicity, surface charge, and particle size distribution and polydispersity index, respectively. FE-SEM showed that ultrasound decreased the cracks and protein aggregates at the surface of PPI-film. The film structure was also investigated by FTIR, which showed peak shift in amide I and II region and noticeable difference of protein secondary structure as affected by ultrasound. As a result of such structural changes caused by ultrasound, the properties of PPI-films were improved. Results showed that ultrasound greatly improved the film transparency, significantly increased film tensile strength but not elongation at break, and decreased moisture content and water vapor permeability of the film. This study provided structural data as evidence for utilizing ultrasound technique to develop PPI-films with improved optical, mechanical and water barrier properties.Jingjing ChengLeqi CuiElsevierarticleUltrasoundEdible filmProtein structurePea proteinWater vapor permeabilityChemistryQD1-999Acoustics. SoundQC221-246ENUltrasonics Sonochemistry, Vol 80, Iss , Pp 105809- (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Ultrasound Edible film Protein structure Pea protein Water vapor permeability Chemistry QD1-999 Acoustics. Sound QC221-246
spellingShingle	Ultrasound Edible film Protein structure Pea protein Water vapor permeability Chemistry QD1-999 Acoustics. Sound QC221-246 Jingjing Cheng Leqi Cui Effects of high-intensity ultrasound on the structural, optical, mechanical and physicochemical properties of pea protein isolate-based edible film
description	Pea protein is a promising alternative to animal-based protein and the interest in its application in food industry has been rapidly growing. In this study, pea protein isolates (PPI) were used to form protein-based edible films and the effect of ultrasound treatment on the structure of PPI and the structural, optical, mechanical and physicochemical properties of PPI-films were investigated. Ultrasound induced unfolding of PPI and exposed interior hydrophobic groups to protein surface while both PPI dissociation and formation of large aggregates were observed, as confirmed by measuring intrinsic emission fluorescence, surface hydrophobicity, surface charge, and particle size distribution and polydispersity index, respectively. FE-SEM showed that ultrasound decreased the cracks and protein aggregates at the surface of PPI-film. The film structure was also investigated by FTIR, which showed peak shift in amide I and II region and noticeable difference of protein secondary structure as affected by ultrasound. As a result of such structural changes caused by ultrasound, the properties of PPI-films were improved. Results showed that ultrasound greatly improved the film transparency, significantly increased film tensile strength but not elongation at break, and decreased moisture content and water vapor permeability of the film. This study provided structural data as evidence for utilizing ultrasound technique to develop PPI-films with improved optical, mechanical and water barrier properties.
format	article
author	Jingjing Cheng Leqi Cui
author_facet	Jingjing Cheng Leqi Cui
author_sort	Jingjing Cheng
title	Effects of high-intensity ultrasound on the structural, optical, mechanical and physicochemical properties of pea protein isolate-based edible film
title_short	Effects of high-intensity ultrasound on the structural, optical, mechanical and physicochemical properties of pea protein isolate-based edible film
title_full	Effects of high-intensity ultrasound on the structural, optical, mechanical and physicochemical properties of pea protein isolate-based edible film
title_fullStr	Effects of high-intensity ultrasound on the structural, optical, mechanical and physicochemical properties of pea protein isolate-based edible film
title_full_unstemmed	Effects of high-intensity ultrasound on the structural, optical, mechanical and physicochemical properties of pea protein isolate-based edible film
title_sort	effects of high-intensity ultrasound on the structural, optical, mechanical and physicochemical properties of pea protein isolate-based edible film
publisher	Elsevier
publishDate	2021
url	https://doaj.org/article/76ea6b55ede64c77b1ef5bebb101517a
work_keys_str_mv	AT jingjingcheng effectsofhighintensityultrasoundonthestructuralopticalmechanicalandphysicochemicalpropertiesofpeaproteinisolatebasedediblefilm AT leqicui effectsofhighintensityultrasoundonthestructuralopticalmechanicalandphysicochemicalpropertiesofpeaproteinisolatebasedediblefilm
_version_	1718400895651151872

Effects of high-intensity ultrasound on the structural, optical, mechanical and physicochemical properties of pea protein isolate-based edible film

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