Inhibition mechanism of membrane-separated silver carp hydrolysates on ice crystal growth obtained through experiments and molecular dynamics simulation

被引：16
作者：
Luo, Wei [1 ,2 ]
Yuan, Chengzhi [1 ]
Wu, Jinhong [3 ]
Liu, Yongle [1 ,4 ]
Wang, Faxiang [1 ,4 ]
Li, Xianghong [1 ,4 ]
Wang, Shaoyun [2 ]
机构：
[1] Changsha Univ Sci & Technol, Sch Food & Bioengn, Changsha 410114, Hunan, Peoples R China
[2] Fuzhou Univ, Coll Biol Sci & Engn, Fuzhou 350108, Fujian, Peoples R China
[3] Shanghai Jiao Tong Univ, Sch Agr & Biol, Dept Food Sci & Engn, Shanghai 200240, Peoples R China
[4] Hunan Prov Engn Technol Res Ctr Aquat Food Resourc, Changsha 410114, Hunan, Peoples R China
来源：
FOOD CHEMISTRY | 2023年 / 414卷
基金：
中国国家自然科学基金;
关键词：
Silver carp hydrolysates; Membrane separation; Cryoprotective activities; Molecular dynamics simulation; Synergistic effect; ANTIFREEZE PROTEINS; FROZEN STORAGE; PEPTIDES; BINDING; ANTIOXIDANT; SURIMI;
D O I：
10.1016/j.foodchem.2023.135695
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The membrane-separated silver carp hydrolysates (>10 kD, 3-10 kD and < 3 kD) displayed abilities to mitigate oxidation and denaturation of myofibrillar protein and cryoprotective activities for frozen surimi. However, the mechanism of the membrane-separated fractions on ice crystal growth in the system is still unknown. Therefore, the cryoprotective activities (recrystallization inhibition, RI and thermal hysteresis activity, THA) of the fractions were investigated and the mechanism was explored by molecular dynamics (MD) simulation to predict the probable binding sites and model the possible interactions between the peptides and water/ice. The fractions < 3 kD displayed remarkable RI activity, with significantly higher THA (0.60 +/- 0.13 degrees C) and lower amount of ice nuclei (4.74 +/- 0.53%) than that of fractions > 10 kD and 3-10 kD. The results of MD simulation certified that the main peptides in the fractions < 3 kD interacted firmly with water molecules and inhibited growth of ice crystals with mechanism compatible with Kelvin effect. Hydrophilic and hydrophobic amino acid residues in the membrane-separated fractions offered synergistic effects on the inhibition of ice crystals.
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页数：9
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