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Research Article

Beneficial effects of high-pressure homogenization on the dispersion stability of aqueous hydrolysate from Mytilus edulis

Fengjiao Maoa, Maolin Tua, Fengjiao Fanb, Chao Wua, Cuiping Yua, Ming Dua( )
School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China

Peer review under responsibility of KeAi Communications Co., Ltd.

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Abstract

Owing to the formation of aggregation and gelation during storage, certain proteins and peptides exhibit limited applications in aqueous protein food products. The purpose of this study was to investigate the influence of homogenization and xanthan gum addition on the dispersion stability of Mytilus edulis hydrolysate (PHM). High-pressure homogenization (HPH) at 360 and 40 bar in the first and second values, respectively, and adding xanthan gum at a concentration of 1 mg/mL showed significantly improvement on the stability of the PHM solution. PHM-xanthan gum solutions (PHMX) showed the highest polypeptide precipitation rate and turbidity retention rate compared with those of PHM. Moreover, the centrifugal precipitation rate of PHMX without HPH was higher than that of homogeneous PHMX. After HPH treatment at 400 bar, the percentage of smaller particles in PHM and PHMX was increased, the aqueous system became more uniform, and the fluorescence intensity reached its maximum. HPH pre-treatment improved the polypeptide dispersion stability and turbidity retention rate of PHM and PHMX and reduced the fluorescence intensity. The interactions of xanthan gum and polypeptide render the network microstructure more uniform under the conditions of homogenization, thus improving the dispersion stability of PHMX solutions. Therefore, under the premise of adding xanthan gum, HPH can better enhance the dispersion stability of the polypeptide in PHM.

Keywords

Xanthan gumDispersion stabilityMytilus edulisPolypeptideHomogenized mixed system

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Food Science and Human Wellness
Volume 9 Issue 4,
December 2020
Pages 394-401
DOI: 10.1016/j.fshw.2020.06.004
Cite this article:
Mao F, Tu M, Fan F, et al. Beneficial effects of high-pressure homogenization on the dispersion stability of aqueous hydrolysate from Mytilus edulis. Food Science and Human Wellness, 2020, 9(4): 394-401. https://doi.org/10.1016/j.fshw.2020.06.004

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Received: 02 November 2019
Revised: 15 June 2020
Accepted: 20 June 2020
Published: 02 August 2020
© 2020 Beijing Academy of Food Sciences. Production and hosting by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.
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