Innovative Food Science & Emerging Technologies最新文献

{"title":"Ultrasound-assisted separation of wheat flour: Enhancing the degree of separation and characterization analysis","authors":"Min Lan ,&nbsp;Denglin Luo ,&nbsp;Chonghui Yue ,&nbsp;Zhouya Bai ,&nbsp;Peiyan Li ,&nbsp;Libo Wang","doi":"10.1016/j.ifset.2023.103493","DOIUrl":"https://doi.org/10.1016/j.ifset.2023.103493","url":null,"abstract":"<div><p><span>A novel ultrasound-assisted separation (UAS) method was proposed to enhance the efficiency of gluten starch and wheat separation. Factor experiments were conducted to optimize UAS conditions. The results showed that the highest yield of gluten and starch was obtained under probe-type ultrasonic power, temperature, and time of 500 W, 35 °C, and 15 min, respectively. Compared to non-ultrasonic separation, dry basis yield and purity of gluten increased by 0.56% and 10.96%, while A-starch yield and purity increased by 21.75% and 5.56%. Additionally, UAS improved the color and the concentration of particle size distribution for gluten and starch. UAS did not affect gluten molecular weight and disrupt starch structure, but resulted in a denser structure of gluten network and caused more starch particles to be exposed. The </span>viscoelasticity of gluten and starch separately increased and reduced with UAS, implying ultrasound aids in the dispersion of both starch and proteins.</p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"90 ","pages":"Article 103493"},"PeriodicalIF":6.6,"publicationDate":"2023-10-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"92023719","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Continuous flow microwave processing of liquid whole egg: Pasteurization and functional characteristics evaluation","authors":"Huayu Yang ,&nbsp;Mengqi Sun ,&nbsp;Bowen Yan ,&nbsp;Nana Zhang ,&nbsp;Jianxin Zhao ,&nbsp;Hao Zhang ,&nbsp;Wei Chen ,&nbsp;Daming Fan","doi":"10.1016/j.ifset.2023.103495","DOIUrl":"https://doi.org/10.1016/j.ifset.2023.103495","url":null,"abstract":"<div><p><span><span>The objective of this study was to assess the impact of continuous flow microwave processing on the </span>pasteurization efficiency and quality attributes of liquid whole egg (LWE). The heating section was accomplished using microwave, while the holding section utilized a water bath, and the process parameters were determined by a developed numerical model. The inactivation kinetics of </span><span><em>Escherichia coli</em><span><em>, </em><em>Staphylococcus aureus</em></span></span>, and <span><em>Salmonella Enteritidis</em></span> were evaluated at three temperatures (56, 60 and 64 °C) and two power-density (8 and 16 W/mL with different flow rates). A 5-log₁₀<span><span> reduction was achieved and the Weibull model fitting the survival data well, which contributed to the optimization of microwave pasteurization process. Additionally, microwave promoted the transitions of secondary structures from β-sheet to α-helix and stabilised the system by enhancing the </span>zeta potential value, further improving the emulsifying and foaming properties. The major proteins in LWE were not found to undergo degradation according to the results obtained from SDS-PAGE analysis. The results of this study suggested that continuous flow microwave pasteurization of LWE exhibits potential as a viable alternative to conventional pasteurization methods.</span></p></div><div><h3>Industrial relevance</h3><p>The adoption of high-efficiency physical processing methods is imperative for the sustainable and low-carbon advancement of the food industry. This study confirmed the feasibility of continuous flow microwave pasteurization as an alternative to conventional methods for liquid whole egg, addressing key limitations encountered in traditional pasteurization approaches, and the findings offer practical insights for industrial-scale production. Additionally, the development and application of a continuous flow microwave heating system for pasteurizing liquid whole egg provide valuable knowledge for the utilization of microwave treatment in processing high-viscosity and heat-sensitive fluid foods.</p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"90 ","pages":"Article 103495"},"PeriodicalIF":6.6,"publicationDate":"2023-10-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41227982","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Understanding the mechanisms of action of atmospheric cold plasma towards the mitigation of the stress induced in molds: The case of Aspergillus chevalieri","authors":"Junior Bernardo Molina-Hernandez ,&nbsp;Lucia Landi ,&nbsp;Riccardo De Flaviis ,&nbsp;Jessica Laika ,&nbsp;Gianfranco Romanazzi ,&nbsp;Clemencia Chaves-Lopez","doi":"10.1016/j.ifset.2023.103492","DOIUrl":"https://doi.org/10.1016/j.ifset.2023.103492","url":null,"abstract":"<div><p><span><em>Aspergillus</em><em> chevalieri</em></span> is a xerophilic/xerotolerant fungi affecting dried food products. In this study the ability of non-thermal cold atmospheric plasma (CAP) at high power density (NO_x<span>) to affect biological process inducing the stress responses of </span><em>A. chevalieri</em> species exposed for 5 min (5’CAP-NO_x) and 30 min (30’CAP-NO_x<span><span><span>) were analysed at 0, 1, 6, 12 and 48-h post treatment (hpt). At 48 hpt with 30’CAP-NOx, 84% of fungal growth reduction was observed. The membrane integrity estimated by confocal investigation after </span>carboxyfluorescein diacetate/propidium iodide staining showed the dead surface mycelium layers exposed to the treatments. Reverse transcription-quantitative real-time PCR revealed an early downregulation, at 0 hpt, followed by upregulation or recovery starting to 1 hpt, of selected key genes involved in fungal stress responses. The </span>cellular response to stress<span> was confirmed by mycelial glutathione accumulation in the early phase after both CAP-NO</span></span>_x treatments, at 0 and 1 hpt, followed by the strong glutathione reduction at 12 and 48 hpt using 30’CAP-NOx treatment. The ability of <em>A. chevalieri</em> to modulate metabolic profile according to treatments was underlined by volatilome investigation, which mainly involved lipid metabolism. This work highlighted the adaptative response mechanisms of <em>A. chevalieri</em> to overcome the CAP-NOx treatment.</p></div><div><h3>Industrial relevance</h3><p><span>The application of cold atmospheric plasma (CAP) technology to avoid microbial growth in foods is considered of high interest. Utilization of CAP technology, a nonthermal technique, is encouraged because of its efficiency in maintaining natural aroma and flavor and product shelf-life. Regarding the management of </span><em>Aspergillus chevalieri</em><span>, the developments in mechanistic insights indicated that cold plasma affected several targets in fungal cells and was a successful tactic when employed to stop the selection of resistant fungal strains.</span></p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"90 ","pages":"Article 103492"},"PeriodicalIF":6.6,"publicationDate":"2023-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41228076","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of cold plasma generated with different gas mixtures on safety, quality and nutritional aspects of fresh sea bream fillets","authors":"Silvia Tappi ,&nbsp;Lorenzo Nissen ,&nbsp;Flavia Casciano ,&nbsp;Giorgia Antonelli ,&nbsp;Elena Chiarello ,&nbsp;Gianfranco Picone ,&nbsp;Romolo Laurita ,&nbsp;Filippo Capelli ,&nbsp;Matteo Gherardi ,&nbsp;Caterina Maccaferri ,&nbsp;Andrea Gianotti ,&nbsp;Alessandra Bordoni ,&nbsp;Åsa Maria Espmark ,&nbsp;Francesco Capozzi ,&nbsp;Pietro Rocculi","doi":"10.1016/j.ifset.2023.103477","DOIUrl":"https://doi.org/10.1016/j.ifset.2023.103477","url":null,"abstract":"<div><p>Cold atmospheric plasma (CAP) is a non-thermal technology, successfully used to decontaminate and extend the shelf-life of various foods. However, since CAP is highly oxidative, it can cause quality deterioration in sensitive matrices, such as fish products. This research aimed to evaluate the effect of CAP treatment with a surface dielectric barrier discharge (SDBD) with different gas mixtures (80% Ar/20% O₂, or 80% N₂/20% O₂) on the decontamination of inoculated pathogens (<em>E.coli</em> and <em>L.innocua</em>; log 4 CFU/g inoculum) and endogenous spoilage microbiota and on the main quality indices of seabream (<em>Spaurus aurata</em>) fillets. For selected appropriate treatments, the impact on the nutritional value of the products was investigated through in vitro digestion, bioaccessibility of fatty acids and the degree of protein hydrolysis.</p><p>The use of CAP resulted in a decrease in the bacterial load in the fresh sea bream fillets up to 1 log CFU/g obtained with Ar/O₂ gas mixture for 20 min, affected by the treatment duration, but not by the gas mixture. Although a slight increase in lipid oxidation was observed (from 0.5 mg MDA/kg to a maximum of 4 mg MDA/kg), the digestibility of the products was not affected.</p></div><div><h3>Industrial relevance</h3><p>From an industrial point of view, increasing shelf-life of perishable products such as fish fillets with an environmentally friendly and non-thermal technology could represent a great advantage; however, maintaining quality is of paramount importance for the industrial use of this novel processing technology. The results of the present study show negligible effects on the nutritional quality of seabream fillets, which encourages further research.</p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"89 ","pages":"Article 103477"},"PeriodicalIF":6.6,"publicationDate":"2023-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S1466856423002114/pdfft?md5=00eb18406d840151d10ac3e697824425&pid=1-s2.0-S1466856423002114-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"92147677","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of ohmic heating temperature and voltage on liquid whole egg processing","authors":"Debora Almeida Rosa ,&nbsp;Jonas de Toledo Guimarães ,&nbsp;Louise A. Cabral ,&nbsp;Marcia Cristina Silva ,&nbsp;Renata S.L. Raices ,&nbsp;Gustavo Luis Paiva Anciens Ramos ,&nbsp;Tatiana Colombo Pimentel ,&nbsp;Erick Almeida Esmerino ,&nbsp;Adriano Gomes da Cruz ,&nbsp;Mônica Queiroz de Freitas","doi":"10.1016/j.ifset.2023.103490","DOIUrl":"https://doi.org/10.1016/j.ifset.2023.103490","url":null,"abstract":"<div><p>The processing of liquid whole egg by ohmic heating<span> (OH) was carried out by combining different voltages (70 and 110 V) and temperatures (57, 60, and 63 °C) in comparison with conventional pasteurization<span> (CPT, 60 °C/3.5 min). Therefore, the objective of this study was to evaluate the effect of voltage and temperature of OH processing on energy consumption, pH, color, coagulation capacity, rheology<span>, and volatile and bioactive compounds of liquid whole eggs. All OH samples showed significant differences compared to CPT. However, some parameters showed better behavior at higher electric fields, while others at lower electric fields. OH showed an interaction effect between voltage and temperature on bioactive compounds, improving antioxidant, antidiabetic, and antihypertensive activities as temperature increases at 70 V and as temperature decreases at 110 V. Regarding coagulation capacity, a slight difference was observed between OH and CPT when 70 V was used, but a higher voltage (110 V) reduced this difference. Therefore, the results suggest that the OH technology has an advantage over conventional pasteurization for liquid whole eggs. Still, the voltage choice may depend on the target temperature to achieve better results.</span></span></span></p></div><div><h3>Industrial relevance</h3><p>Ohmic heating has already been used for liquid egg processing. However, scientific studies about this technology are still scarce. This research provides novel and reliable information for producers and consumers to improve the efficiency of OH applications.</p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"89 ","pages":"Article 103490"},"PeriodicalIF":6.6,"publicationDate":"2023-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"92147680","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Estimation of cold denaturation temperature and its utilization in predicting protein stability as an aid in functionalizing pea protein isolate through cold denaturation","authors":"Harrison Helmick,&nbsp;Sarah Ettestad,&nbsp;Jozef L. Kokini","doi":"10.1016/j.ifset.2023.103479","DOIUrl":"https://doi.org/10.1016/j.ifset.2023.103479","url":null,"abstract":"<div><p><span><span>Plant-based proteins are commonly used to generate new textures in food by inducing changes in their molecular structures with the application of heat, shear, pressure, and other methods of </span>protein denaturation<span>. One structural transformation that is relatively less understood is cold denaturation, which mainly occurs due to a weakening of hydrophobic forces at low temperatures. In this work, the Gibbs-Helmholtz equation is used to produce stability curves and estimate the temperature of cold denaturation for pea protein. The equation is solved with data obtained from </span></span>differential scanning calorimetry<span> conducted as a function of the solution pH and salt concentration. It is found that at pH 3, the temperature of cold denaturation is 3.85 °C. The protein functionality is then tested through zeta potential<span>, surface hydrophobicity, solubility, and the emulsion activity/stability index at these low temperatures and compared to results from room temperature. It is found that surface hydrophobicity increases, the magnitude of the zeta potential increases, solubility decreases, and the emulsion activity/stability increases at low temperatures.</span></span></p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"89 ","pages":"Article 103479"},"PeriodicalIF":6.6,"publicationDate":"2023-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"92098241","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Radio frequency heating of granular and powdered foods in aluminum, polypropylene and glass container: Heating rate and uniformity","authors":"Jiayi Kang ,&nbsp;Zhongxiang Zhou ,&nbsp;Quan Li ,&nbsp;Xiangyi Wang ,&nbsp;Yuqing Zhang ,&nbsp;Le Liu ,&nbsp;Shaojin Wang ,&nbsp;Zhi Huang","doi":"10.1016/j.ifset.2023.103480","DOIUrl":"https://doi.org/10.1016/j.ifset.2023.103480","url":null,"abstract":"<div><p><span>Non-uniform heating is the primary challenge during large-scale radio frequency<span> (RF) disinfestation and pasteurization applications. Packaging materials can absorb, transmit or reflect RF energy and can be used to overcome high-temperature differences throughout the product caused by overheating at the edges and corners. In this study, effects of three container materials (aluminum-AL, polypropylene-PP, and glass-GL), electrode gap, end-point temperature, and processing time on heating uniformity were investigated by determining the temperature distribution, heating uniformity index (</span></span><em>λ</em>), and heating rate (<em>v</em><span>) profile in the upper, middle, and bottom layers of RF (6 kW, 27.12 MHz) treated corn kernels associated with different sizes (</span><em>d</em>) and moisture content (MC). Results showed that corn kernels (<em>d</em> = 6 mm), powders (<em>d</em> = 2 mm) and flours (<em>d</em> = 0.2 mm) in the AL container (200 × 120 × 40 mm³) indicated a lower <em>v</em> (AL: 3.73 ± 0.21, 4.21 ± 0.21, and 6.17 ± 0.31, PP: 7.77 ± 0.14, 7.97 ± 0.40, and 8.98 ± 0.32, GL: 6.24 ± 0.19, 6.55 ± 0.19 and 7.16 ± 0.10 °C/min), but better heating uniformity, <em>λ</em> (AL: 0.101 ± 0.005, 0.090 ± 0.004, and 0.082 ± 0.004, PP: 0.214 ± 0.010, 0.187 ± 0.009, and 0.172 ± 0.009). The shielding effect of AL container on RF wave was stronger than that of PP and GL. The corner overheating problem in the AL container was greatly improved, and the hot spot was shifted from the corner of the sample to the center. Meanwhile, the <em>λ</em> of corn kernels with different sizes in AL container first decreased and then increased with the increase of MC (from 10 to 16%, w.b.). When the <em>λ</em> reached a minimum value, in order to further increase the <em>v</em><span> of food in the AL container, the relationship between </span><em>d</em>, MC and <em>v</em> was finally established. The results can provide valuable information for improving the heating uniformity of food particles/powders and optimizing the shielding structure and performance of metallized RF packaging.</p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"89 ","pages":"Article 103480"},"PeriodicalIF":6.6,"publicationDate":"2023-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"92098244","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Multi-optimization of operational parameters for malt extract production by centrifugal block freeze concentration","authors":"Magno Fonseca Santos,&nbsp;Solciaray Cardoso Soares Estefan de Paula,&nbsp;Lucas Martins da Silva,&nbsp;Antonio Manoel Maradini Filho,&nbsp;Sérgio Henriques Saraiva,&nbsp;Luciano José Quintão Teixeira","doi":"10.1016/j.ifset.2023.103488","DOIUrl":"https://doi.org/10.1016/j.ifset.2023.103488","url":null,"abstract":"<div><p>This study aims to optimize light and dark malt extract production by centrifugal block freeze concentration (CBFC), considering simultaneous optimization of solids concentration (SC), concentration efficiency (CE), and concentrate percentage (CP) using a desirability function approach. Two cycles and one recycle of CBFC were evaluated for both malt extracts. A central composite rotational design was employed to predict the effects of freezing temperature (FT) and centrifugal time (t) on malt extract production. The desirability function approach was used for optimization. In scenarios with the highest optimization, operational parameters varied from −29.63 °C to −25.90 °C for FT and 7.00 min to 10.16 min for t. Optimized response values ranged from 2.99°Brix to 26.13°Brix for SC, 69.14% to 86.23% for CE, and 38.30% to 43.86% for CP. The results suggest that optimizing CBFC cycles hinges on liquid mixture properties, and diverse input parameters may be necessary for attaining optimal outcomes.</p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"89 ","pages":"Article 103488"},"PeriodicalIF":6.6,"publicationDate":"2023-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"92147679","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of pulsed electric field pretreatment on mass transfer during hot air drying: Drying and rehydration properties of sweet potato","authors":"Si-Yoen Kim,&nbsp;Ui-Chan Jeong,&nbsp;Hye-In Ju,&nbsp;Seho Jeong,&nbsp;Dong-Un Lee","doi":"10.1016/j.ifset.2023.103449","DOIUrl":"https://doi.org/10.1016/j.ifset.2023.103449","url":null,"abstract":"<div><p><span>In this study, to investigate the effects of various pulsed electric field<span> (PEF) strengths (0.5–2.5 kV/cm) on drying sweet potato, drying kinetics<span>, mass transfer rate, rehydration kinetics, and microstructure of sweet potato during hot air drying were observed. After pretreatment of PEF, electric conductivity, and </span></span></span><em>Z</em><span>- index were increased as the strengths of PEF increased. The drying time was approximately 420 min for PEF at 1.5 kV/cm - 2.5 kV/cm and was almost 500 min for control group and the maximum values for moisture diffusivity and mass transfer was observed in 2.5 kV/cm. The shrinkage ratio and microstructure of sweet potatoes did not differ among groups; however, parenchyma cell membranes were empty and disrupted by PEF. The rehydration time decreased as the PEF strength increased, similar to the trend in drying times. PEF pretreatment resolves long-term hot air drying side effects such as quality deterioration and time requirements.</span></p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"89 ","pages":"Article 103449"},"PeriodicalIF":6.6,"publicationDate":"2023-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"92040141","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Analysis of the effect mechanism of wet grinding on the film properties of pea protein isolate based on its structure changes","authors":"Xinpeng Gao ,&nbsp;Yangyong Dai ,&nbsp;Jian Cao ,&nbsp;Hanxue Hou","doi":"10.1016/j.ifset.2023.103474","DOIUrl":"https://doi.org/10.1016/j.ifset.2023.103474","url":null,"abstract":"<div><p><span><span><span>Pea protein isolate (PPI) is a spherical structure with low intermolecular crosslinking, resulting in low tensile strength and </span>hydrophobicity<span> of the PPI film. In this study, wet grinding (WG) treated pea protein isolate was used, and protein films were prepared from the wet-ground pea protein isolate (WG-PPI). The structural changes of WG-PPI were investigated, and the effect mechanism of wet grinding on the properties of PPI films was discussed by the analysis of the relationship between the structural changes of PPI and the properties of PPI films. The results showed that after wet grinding for 10 min, α-helix, and β-turn increased to 12.07% and 31.37% respectively, while β-sheet and random coil decreased to 31.80% and 24.76%. The particle size decreased from 1365.87 nm to 1068.03 nm, and the free sulfhydryl group increased from 3.91 μmol/g to 6.04 μmol/g. Meanwhile, </span></span>tryptophan residues were exposed. These changes enhanced the protein-protein and protein-glycerol interactions. Therefore, after wet grinding for 10 min, the film opacity decreased to 1.15 A/mm, the water vapor permeability decreased to 3.45 × 10</span>⁻⁹·g·m·m⁻²·s⁻¹·Pa, the contact angle increased from 56.48° to 72.37°, the tensile strength increased from 1.20 MPa to 2.72 MPa, the elongation at break increased from 74.9% to 166.8%, and the surface of the film was uniform and dense. In conclusion, it could be seen that moderate WG could significantly improve the properties of PPI films.</p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"89 ","pages":"Article 103474"},"PeriodicalIF":6.6,"publicationDate":"2023-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"92098239","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}