Beneficial effects of polysaccharides on the solubility of Mytilus edulis enzymatic hydrolysates

The low stability of proteins and peptides in liquid systems restricts the development of enzymatic hydrolysate. In this study, a variety of protein hydrolysates from Mytilus edulis (PHM) were prepared by enzymatic hydrolysis. The effects of four kinds of polysaccharides, CMC-Na, xanthan gum, β-cyclodextrin, and Z-trim, on the stability of PHM were investigated by comparing the protein precipitation rate, particle size, zeta potential, microstructure, and fluorescence spectra. Results showed that the aqueous mixture enriched with proteins and peptides was stabilized by the addition of 1 mg/mL xanthan gum at pH 8, and it significantly prevented protein deposition. Particle size and zeta potential measurements confirmed the beneficial effects of xanthan gum on the stability of PHM. This study provides some theoretical references for the research and development of proteins from M. edulis.