Abstract: In the present study, the effect of high pressure homogenization (HPH) treatment cooperated with high acyl gellan gum (HA) on the stability coefficient, water-holding capacity (WHC), rheological behavior, particle size distribution and ζ-potential of liquid egg with green pepper juice (LEGP) was investigated. We further explored the effect on the rheological properties and stability of LEGP. The results showed that HPH could increase the stability coefficient, WHC, yield strength, apparent viscosity and ζ-potential and decrease the particle size, indicating the potential of HPH to effectively enhance the stability of LEGP. Meanwhile, HPH had a good synergistic effect with HA in markedly improving the stability of LEGP, as indicated by the observation that this combination increased the stability coefficient, WHC, yield stress, apparent viscosity and ζ-potential and led to smaller particle size and more homogeneous size distribution compared with HPH alone. Notably, upon homogenization at 150 MPa, LEGP with HA had the maximum stability coefficient and WHC. Rheological behavior of HPH treated LEGPs with and without could be described using the Herschel-Buckley model and both samples were pseudoplastic fluids with a yield value. LEGP with HA had the maximum yield stress index, apparent viscosity, elastic modulus, pseudoplasticity and ζ-potential and the minimum particle size, and thus had the highest stability upon homogenization at 150 MPa.

Key words: high pressure homogenization, high acyl gellan gum, liquid egg with green pepper juice, rheological properties, stability