Structure and properties of egg white protein films modified by high-intensity ultrasound: An effective strategy. (July 2022)

• Record Type: Journal Article
• Authors: Deng, Wanqing; Xu, Qiong; Hu, Xiaoxian; Sheng, Long
• Is Part Of: Food research international. Volume 157(2022)
• Publication Date: 2022-07
• Subjects: Edible film -- Egg white protein -- High-intensity ultrasound -- Instrumental analysis -- Hydrogen bond -- Molecular structure; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2022.111264
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: Egg white protein (EWP) was applied to prepare edible film. High-intensity ultrasound (HUS) was a splendid modification method in edible film. The appearance and structure of the film were improved by proper HUS treatment. Water resistant, mechanical and heat properties were improved by proper treatment. The optimal HUS treatment time was 10 min. Abstract: Edible films based on egg white protein (EWP) were prepared, and it were modified by high-intensity ultrasound (HIUS) to improve the functional properties. The findings indicated the properties of EWP films were improved at the appropriate time of HIUS treatment. With the increase of ultrasonic time, water vapor permeability (WVP) and tensile strength (TS) of EWP films ascended and then declined, and the best performance (3.30 g·mm/ m 2 ·h·KPa for WVP, and 7.28 MPa for TS) was achieved when ultrasonic time was 10 min. Thermogravimetric analysis exhibited ultrasound could enhance the thermal stability of EWP films. The SEM reflected moderate ultrasonic treatment could make the EWP films smoother. The FTIR spectroscopy and X-ray diffraction patterns of EWP films were changed by HIUS, which illustrated the secondary structure of the protein was altered. The transverse relaxation curve obtained by LF-NMR analysis showed the tightness between water and the films.