The cryoprotective activity of tilapia skin collagen hydrolysate and the structure elucidation of its antifreeze peptide

The cryoprotective activity of tilapia skin collagen hydrolysate and the structure elucidation of its antifreeze peptide

Antifreeze peptides from fish byproducts have the potential to act as suitable and safe cryoprotectants, replacing synthetic additives currently utilized in the food industry. The main focus of this study was to explore the cryoprotective activity of antifreeze peptides from collagen hydrolysate of...

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Veröffentlicht in:Food science & technology 2023-04, Vol.179, p.114670, Article 114670
Hauptverfasser: Cao, Lin, Majura, Julieth Joram, Liu, Lu, Cao, Wenhong, Chen, Zhongqin, Zhu, Guoping, Gao, Jialong, Zheng, Huina, Lin, Haisheng
Format: Artikel
Sprache:eng
Schlagworte:
amino acid sequences
Antifreeze peptides
antifreeze proteins
collagen
Collagen hydrolysate
cryoprotectants
Cryoprotective activity
food industry
Frozen storage
hydrolysates
hydrophilicity
hysteresis
molecular weight
Oreochromis niloticus
peptides
phosphorus
scallops
storage time
subtilisin
Tilapia skin
water holding capacity
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Zusammenfassung:Antifreeze peptides from fish byproducts have the potential to act as suitable and safe cryoprotectants, replacing synthetic additives currently utilized in the food industry. The main focus of this study was to explore the cryoprotective activity of antifreeze peptides from collagen hydrolysate of tilapia (Oreochromis niloticus) skin and deduce the relationship between its physio-chemical characteristics and antifreeze activity. Our results showed that the antifreeze peptides from tilapia skin collagen hydrolysate (TSCP) by alcalase had a lower molecular weight of
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2023.114670