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Peer-reviewedCC BYMarine drugs

Valorizing Pearl Mussel (Hyriopsis cumingii) into Hydrolysates: Impact of Different Ultrasonic Pretreatments and Proteases on Its Physicochemical and Functional Properties.

  • Shangkun Li1
  • Yurui Zhang1
  • Yan Li1
  • Ji Shi1
  • Qianqian Liang1
  • Xin Jiang1
  • Zhiyi Bai2
  • Wenzheng Shi1,3
  1. 1College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
  2. 2Shanghai Collaborative Innovation Center for Cultivating Elite Breeds and Green-Culture of Aquaculture Animals, Shanghai 201306, China.
  3. 3National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai 201306, China.
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Abstract

Pearl mussel (Hyriopsis cumingii) meat is an underutilized byproduct. In this study, the effects of ultrasonic pretreatment (0-600 W) and protease type (flavorzyme, alcalase, bromelain, and trypsin) on the physicochemical, bioactivity, and functional properties of pearl mussel hydrolysates were systematically investigated. The results demonstrated that ultrasonic pretreatment increased the degree of hydrolysis (DH), with alcalase hydrolysates exhibiting the highest DH value (37.94%). Glutamic acid, aspartic acid, and leucine were identified as the predominant components. Specifically, at 300 W, the alcalase hydrolysate (UAH-3) exhibited excellent antioxidant activity. In contrast, at 600 W, the flavorzyme hydrolysate (UFH-6) and bromelain hydrolysate (UBH-6) demonstrated the highest α-glucosidase inhibitory and emulsion activity. Overall, these findings indicate that the combination of ultrasonication and enzymatic hydrolysis is a promising strategy for enhancing the utilization of pearl mussel byproducts and provides a solid theoretical basis for their application in functional foods and nutraceuticals.

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Cite

BibTeXRIS
BibTeX
@article{li2026valorizing,
  title = {{Valorizing Pearl Mussel (Hyriopsis cumingii) into Hydrolysates: Impact of Different Ultrasonic Pretreatments and Proteases on Its Physicochemical and Functional Properties.}},
  author = {Shangkun Li and Yurui Zhang and Yan Li and Ji Shi and Qianqian Liang and Xin Jiang and Zhiyi Bai and Wenzheng Shi},
  journal = {Marine drugs},
  year = {2026},
  month = oct,
  doi = {10.3390/md24100348},
  url = {https://europepmc.org/article/MED/42930477},
  note = {CC BY},
}
RIS
TY  - JOUR
TI  - Valorizing Pearl Mussel (Hyriopsis cumingii) into Hydrolysates: Impact of Different Ultrasonic Pretreatments and Proteases on Its Physicochemical and Functional Properties.
AU  - Shangkun Li
AU  - Yurui Zhang
AU  - Yan Li
AU  - Ji Shi
AU  - Qianqian Liang
AU  - Xin Jiang
AU  - Zhiyi Bai
AU  - Wenzheng Shi
PY  - 2026
DA  - 2026/10/02
JO  - Marine drugs
DO  - 10.3390/md24100348
UR  - https://europepmc.org/article/MED/42930477
AB  - Pearl mussel (Hyriopsis cumingii) meat is an underutilized byproduct. In this study, the effects of ultrasonic pretreatment (0-600 W) and protease type (flavorzyme, alcalase, bromelain, and trypsin) on the physicochemical, bioactivity, and functional properties of pearl mussel hydrolysates were systematically investigated. The results demonstrated that ultrasonic pretreatment increased the degree of hydrolysis (DH), with alcalase hydrolysates exhibiting the highest DH value (37.94%). Glutamic acid, aspartic acid, and leucine were identified as the predominant components. Specifically, at 300 W, the alcalase hydrolysate (UAH-3) exhibited excellent antioxidant activity. In contrast, at 600 W, the flavorzyme hydrolysate (UFH-6) and bromelain hydrolysate (UBH-6) demonstrated the highest α-glucosidase inhibitory and emulsion activity. Overall, these findings indicate that the combination of ultrasonication and enzymatic hydrolysis is a promising strategy for enhancing the utilization of pearl mussel byproducts and provides a solid theoretical basis for their application in functional foods and nutraceuticals.
SN  - 1660-3397
ER  -