Beneficial effects of high-pressure homogenization on the dispersion stability of aqueous hydrolysate from Mytilus edulis
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...
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2020-12-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453020301701 |
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| author | Fengjiao Mao Maolin Tu Fengjiao Fan Chao Wu Cuiping Yu Ming Du |
| author_facet | Fengjiao Mao Maolin Tu Fengjiao Fan Chao Wu Cuiping Yu Ming Du |
| author_sort | Fengjiao Mao |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-0b2ac286e9f849a4bad21b7f06f2c59d |
| institution | Kabale University |
| issn | 2213-4530 |
| language | English |
| publishDate | 2020-12-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-0b2ac286e9f849a4bad21b7f06f2c59d2025-02-03T06:35:11ZengTsinghua University PressFood Science and Human Wellness2213-45302020-12-0194394401Beneficial effects of high-pressure homogenization on the dispersion stability of aqueous hydrolysate from Mytilus edulisFengjiao Mao0Maolin Tu1Fengjiao Fan2Chao Wu3Cuiping Yu4Ming Du5School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, ChinaSchool of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, ChinaCollege of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, ChinaSchool of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, ChinaSchool of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, ChinaSchool of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China; Corresponding author.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.http://www.sciencedirect.com/science/article/pii/S2213453020301701Mytilus edulisPolypeptideXanthan gumHomogenized mixed systemDispersion stability |
| spellingShingle | Fengjiao Mao Maolin Tu Fengjiao Fan Chao Wu Cuiping Yu Ming Du Beneficial effects of high-pressure homogenization on the dispersion stability of aqueous hydrolysate from Mytilus edulis Food Science and Human Wellness Mytilus edulis Polypeptide Xanthan gum Homogenized mixed system Dispersion stability |
| title | Beneficial effects of high-pressure homogenization on the dispersion stability of aqueous hydrolysate from Mytilus edulis |
| title_full | Beneficial effects of high-pressure homogenization on the dispersion stability of aqueous hydrolysate from Mytilus edulis |
| title_fullStr | Beneficial effects of high-pressure homogenization on the dispersion stability of aqueous hydrolysate from Mytilus edulis |
| title_full_unstemmed | Beneficial effects of high-pressure homogenization on the dispersion stability of aqueous hydrolysate from Mytilus edulis |
| title_short | Beneficial effects of high-pressure homogenization on the dispersion stability of aqueous hydrolysate from Mytilus edulis |
| title_sort | beneficial effects of high pressure homogenization on the dispersion stability of aqueous hydrolysate from mytilus edulis |
| topic | Mytilus edulis Polypeptide Xanthan gum Homogenized mixed system Dispersion stability |
| url | http://www.sciencedirect.com/science/article/pii/S2213453020301701 |
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