Green clarification of Ruditapes philippinarum hydrolysate by freezing

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering Pub Date : 2025-07-16 DOI:10.1016/j.jfoodeng.2025.112740

Meihuan Li, Ning Cong, Jiateng Chen, Ling Zhang, Xuanpeng Wang, Ming Du, Xianbing Xu, Jinfeng Pan, Qiyue Zhao

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Abstract

Ruditapes philippinarum produces turbidity during hydrolysis, which may seriously hinder its further processing and utilization as a flavoring agent. In this study, the low-temperature crystallization properties of the oil components in the mixing system were combined with freezing flocculation to promote the aggregation, growth, and settling of the oil-peptide mixtures by ice crystal extrusion, which effectively solved the problems of secondary contamination and high cost associated with the traditional flocculation methods, while retaining the flavor of the enzymatic hydrolysate. The freezing process increased the contents of fresh, sweet, essential and total free amino acids in the supernatant by 1.94 %, 1.69 %, 1.45 % and 0.58 %, respectively, and these flavor amino acids optimized the flavor profile of the enzymatic digest. Freezing flocculation is a clean and sustainable flocculation technology that supports the sustainable development of the food industry and is in line with the trend of green production and environmental protection.

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菲律宾露水解液的冷冻绿色澄清

菲律宾胶在水解过程中产生浑浊，严重阻碍了其作为调味剂的进一步加工和利用。本研究将混合体系中油组分的低温结晶特性与冷冻絮凝相结合，通过冰晶挤压促进油肽混合物的聚集、生长和沉淀，有效解决了传统絮凝方法存在的二次污染和成本高的问题，同时保留了酶解产物的风味。冷冻使上清液中鲜氨基酸、甜氨基酸、必需氨基酸和总游离氨基酸含量分别提高1.94%、1.69%、1.45%和0.58%，这些风味氨基酸优化了酶消化的风味特征。冷冻絮凝是一种清洁、可持续的絮凝技术，支持食品工业的可持续发展，符合绿色生产和环境保护的趋势。

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来源期刊

Journal of Food Engineering 工程技术-工程：化工

CiteScore

11.80

自引率

5.50%

发文量

275

审稿时长

24 days

期刊介绍： The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including: Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes. Accounts of food engineering achievements are of particular value.