Effect of cod (Gadus morhua L.) skin collagen hydrolysates on the stability of blueberry anthocyanin and key peptide identification

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-02-02 DOI:10.1016/j.foodhyd.2025.111132

Shengshu Liu , Lanqiong Zhao , Yuqing Tan , Yuxi Lang , Yu Zhang , Xiaoying Zhou , Zhongxia Li , Kuniyoshi Shimizu , Bin Li , Hui Tan

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Abstract

Anthocyanins are highly susceptible to the adverse environment and are prone to degradation. This study conducted a comprehensive investigation on the effect and underlying interaction of cod skin collagen hydrolysates (FCHs) and the corresponding peptide on stability properties of anthocyanins. It was discovered that the high degree hydrolysis of FCH had the most favorable anthocyanins protection effect and their interaction mainly through hydrophobic interaction and static quenching. Ultrafiltration-recovered fraction (Mw < 1 kDa) isolated from FCHs demonstrated a higher capacity for maintaining anthocyanins stability. A novel peptide (GEPGSNGPMG) was predicted and identified from this fraction using peptidomics and in silico screening approaches. Molecular docking and dynamics simulations further elucidated that their binding was accomplished through multiple interactions with amino acid residues, contributing to the complex stability. Through verification experiments, the novel peptide was capable of improving the stability and biological activity of anthocyanins to a much greater extent than native protein and hydrolysates. This research provided a possibility for the application on peptides as protectants for anthocyanins in food processing.

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.