Cryoprotective effect of collagen hydrolysates from squid skin on frozen shrimp and characterizations of its antifreeze peptides

被引：15
|
作者：
Cao, Shaoqian [1 ]
Cai, Jinxiu [1 ]
Wang, Xiuzi [1 ]
Zhou, Kenan [1 ]
Liu, Liang [2 ]
He, Luyao [1 ]
Qi, Xiangyang [1 ]
Yang, Hua [1 ]
机构：
[1] Zhejiang Wanli Univ, Coll Biol & Environm Sci, Ningbo 315100, Peoples R China
[2] Zhejiang Pharmaceut Univ, Coll Food Sci, Ningbo 315500, Peoples R China
来源：
LWT-FOOD SCIENCE AND TECHNOLOGY | 2023年 / 174卷
关键词：
Squid skin; Collagen hydrolysates; Antifreeze peptide; Antifreeze activity; Shrimp muscle; ICE CRYSTAL-GROWTH; PURIFICATION; GELATIN; ANTIOXIDANT; INHIBITION; PROTEINS;
D O I：
10.1016/j.lwt.2023.114443
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The cryoprotective effect of collagen hydrolysates from squid skin (CH-SS) on shrimp muscle was investigated during the freeze-thaw cycles, and the antifreeze peptides (AFPs) in CH-SS were separated and identified. The results showed that CH-SS generated by acid protease had the highest antifreeze activity. It was further found that CH-SS showed an inhibitory effect on the denaturation and structural changes of myofibrillar protein during the freeze-thaw cycles, and partially retained the ability to bind water. SEM analysis indicated that CH-SS could effectively reduce the mechanical injury caused by ice crystals to shrimp muscle. The fraction with the highest antifreeze activity from CH-SS was obtained by Sephadex G-25 chromatography, and its main amino acid sequence was identified as DVRGAEGSAGL by the UPLC-MS analysis. This study provides a theoretical basis for the intensive processing of squid skin and the development of new antifreeze agents.
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页数：8
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