Cryoprotective Activity of Different Characterized Fractions Isolated from Enzymatic Hydrolysates of Croceine Croaker (Pseudosciaena crocea)

文献类型： 外文期刊

第一作者： Xu, Zhe

作者： Xu, Zhe;Cao, Shengao;Zhao, Shuang;Zhang, Lijuan;Guan, Shuang;Xu, Yikun;Yan, Xu;Zhu, Zhixuan;Li, Tingting;Xu, Zhe;Tan, Zhijian;Cui, Na;Zhang, Rui

作者机构：

关键词： cryoprotective; isolation; anti-freezing; trypsin hydrolysates; myofibrillar protein

期刊名称：FOODS （ 影响因子：4.7； 五年影响因子：5.1 ）

ISSN：

年卷期： 2024 年 13 卷 12 期

页码：

收录情况： SCI

摘要： In this study, ultrafiltration fractions (<3 k Da, LMH; >3 k Da, HMH) and solid-phase extraction fractions (hydrophilic hydrolysate, HIH; hydrophobic hydrolysate, HOH) from trypsin hydrolysate purified from croceine croaker (Pseudosciaena crocea) isolate were obtained to investigate the cryoprotective effects of the different fractions, achieved by means of maceration of turbot fish meat after three freeze-thaw cycles. Alterations in the texture, color, moisture loss, myofibrillar protein oxidation stability and conformation, and microstructure of the fish were analyzed after freezing and thawing. The results demonstrate that HIH maximized the retention of fish texture, reduced moisture loss, minimized the oxidation and aggregation of myofibrillar proteins, and stabilized the secondary and tertiary structures of myofibrillar proteins compared to the control group. In conclusion, the HIH component in the trypsin hydrolysates of croceine croaker significantly contributes to minimizing freeze damage in fish meat and acts as an anti-freezing agent with high industrial application potential.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序