Characterization and the mechanism underlying the cryoprotective activity of a peptide from large yellow croaker (Pseudosciaena crocea)

文献类型： 外文期刊

第一作者： Xu, Zhe

作者： Xu, Zhe;Cao, Shengao;Zhu, Zhixuan;Li, Tingting;Xu, Zhe;Tan, Zhijian;Xu, Zhe;Tan, Zhijian;Chen, Hui;Du, Ming;Tu, Maolin

作者机构：

关键词： Antifreeze peptide; Enzymatic hydrolysis; Freeze -thaw cycle; Protein oxidation; Antifreeze mechanism

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2024 年 435 卷

页码：

收录情况： SCI

摘要： Ice crystal-induced protein denaturation is the main cause of the deterioration of fish during frozen storage and transportation. In this study, the ultra-performance liquid chromatography -quadrupole -time of flight (UPLC-Q-TOF) technique was used to identify and screen tryptic peptides Ile-Glu-Glu-Leu-Glu-Glu-Leu-Glu-Ala-Glu-Arg (IEELEEELEAER) from large yellow croaker (Pseudosciaena crocea). The results were used study their cryopro-tective effects on turbot fish meat during freeze-thaw cycles at different concentrations, and to investigate their anti-freezing mechanism. The results showed that the I-2.0 group effectively inhibiting the degeneration and structure changes of myofibrillar proteins after three freeze-thaw cycles, and the Ca2+-ATPase activity (1.65 mu molPi/mg/h), increased by 55.86% compared with that of the control group. Additionally, peptide IEELEEE-LEAER could provide antifreeze protection by binding to the surface of ice crystals and inhibiting their trans-formation. This peptide acts as a natural cryoprotectant and might be used for the cryogenic storage and transportation of fish products.

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