草鱼皮防冻肽对冷冻鱼糜保护作用的研究

IF 6.6 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Xin Peng , Jian Mei , Li Zhao , Yuqing Wei , Kai Liu , Shiyu Zhong , Jiamin Hu , Meilan Yuan
{"title":"草鱼皮防冻肽对冷冻鱼糜保护作用的研究","authors":"Xin Peng ,&nbsp;Jian Mei ,&nbsp;Li Zhao ,&nbsp;Yuqing Wei ,&nbsp;Kai Liu ,&nbsp;Shiyu Zhong ,&nbsp;Jiamin Hu ,&nbsp;Meilan Yuan","doi":"10.1016/j.lwt.2025.117471","DOIUrl":null,"url":null,"abstract":"<div><div>This study investigated the protective effects of antifreeze peptides (CSAFPs), derived from enzymatic hydrolysis of grass carp skin, on frozen surimi. CSAFPs were incorporated into surimi at concentrations ranging from 0.01% to 0.5%, and their influence on the myofibrillar protein (MP) properties and textural characteristics of surimi gel during frozen storage was assessed. The results showed that CSAFPs enhanced the whiteness of surimi gel and alleviated the decline in salt-soluble protein content, sulfhydryl group levels, and Ca<sup>2</sup>⁺-ATPase activity. Furthermore, CSAFPs inhibited the increase in carbonyl content and surface hydrophobicity, suggesting their ability to minimize cryodamage to MP by reducing oxidation and denaturation, thereby preserving the spatial structure of MP. The cryoprotective effects of CSAFPs were dose-dependent, with the highest concentration (0.5%) achieving similar efficacy to the commercial antifreeze formulation (4% sucrose + 4% sorbitol). However, CSAFPs at concentrations of 0.1% or higher significantly reduced water-holding capacity, hardness, and recoverable springiness, while delaying the deterioration of these parameters during frozen storage. The microstructural analysis further corroborated these findings. In conclusion, CSAFPs demonstrate promising antifreeze effects in frozen surimi, although their impact on textural properties highlights the need for further research into the underlying mechanisms.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"218 ","pages":"Article 117471"},"PeriodicalIF":6.6000,"publicationDate":"2025-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Investigation of the protective effects of antifreeze peptides from grass carp skin on frozen surimi\",\"authors\":\"Xin Peng ,&nbsp;Jian Mei ,&nbsp;Li Zhao ,&nbsp;Yuqing Wei ,&nbsp;Kai Liu ,&nbsp;Shiyu Zhong ,&nbsp;Jiamin Hu ,&nbsp;Meilan Yuan\",\"doi\":\"10.1016/j.lwt.2025.117471\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>This study investigated the protective effects of antifreeze peptides (CSAFPs), derived from enzymatic hydrolysis of grass carp skin, on frozen surimi. CSAFPs were incorporated into surimi at concentrations ranging from 0.01% to 0.5%, and their influence on the myofibrillar protein (MP) properties and textural characteristics of surimi gel during frozen storage was assessed. The results showed that CSAFPs enhanced the whiteness of surimi gel and alleviated the decline in salt-soluble protein content, sulfhydryl group levels, and Ca<sup>2</sup>⁺-ATPase activity. Furthermore, CSAFPs inhibited the increase in carbonyl content and surface hydrophobicity, suggesting their ability to minimize cryodamage to MP by reducing oxidation and denaturation, thereby preserving the spatial structure of MP. The cryoprotective effects of CSAFPs were dose-dependent, with the highest concentration (0.5%) achieving similar efficacy to the commercial antifreeze formulation (4% sucrose + 4% sorbitol). However, CSAFPs at concentrations of 0.1% or higher significantly reduced water-holding capacity, hardness, and recoverable springiness, while delaying the deterioration of these parameters during frozen storage. The microstructural analysis further corroborated these findings. In conclusion, CSAFPs demonstrate promising antifreeze effects in frozen surimi, although their impact on textural properties highlights the need for further research into the underlying mechanisms.</div></div>\",\"PeriodicalId\":382,\"journal\":{\"name\":\"LWT - Food Science and Technology\",\"volume\":\"218 \",\"pages\":\"Article 117471\"},\"PeriodicalIF\":6.6000,\"publicationDate\":\"2025-02-15\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"LWT - Food Science and Technology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0023643825001550\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"LWT - Food Science and Technology","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0023643825001550","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0

摘要

本研究研究了酶法水解草鱼皮提取的抗冻肽(CSAFPs)对冷冻鱼糜的保护作用。将CSAFPs以0.01% ~ 0.5%的浓度加入到鱼糜中,并评估其在冷冻储存期间对鱼糜凝胶肌原纤维蛋白(MP)特性和质地特征的影响。结果表明,CSAFPs增强了鱼糜凝胶的白度,缓解了鱼糜凝胶中盐溶性蛋白含量、巯基水平和Ca2 + - atp酶活性的下降。此外,CSAFPs抑制羰基含量和表面疏水性的增加,表明它们能够通过减少氧化和变性来减少MP的低温损伤,从而保持MP的空间结构。csafp的冷冻保护作用是剂量依赖性的,最高浓度(0.5%)与商业防冻制剂(4%蔗糖+ 4%山梨醇)的效果相似。然而,0.1%或更高浓度的CSAFPs显著降低了保水能力、硬度和可恢复弹性,同时延缓了这些参数在冷冻储存期间的恶化。显微结构分析进一步证实了这些发现。综上所述,csafp在冷冻鱼糜中显示出有希望的防冻作用,尽管它们对结构特性的影响突出了对其潜在机制的进一步研究的必要性。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Investigation of the protective effects of antifreeze peptides from grass carp skin on frozen surimi
This study investigated the protective effects of antifreeze peptides (CSAFPs), derived from enzymatic hydrolysis of grass carp skin, on frozen surimi. CSAFPs were incorporated into surimi at concentrations ranging from 0.01% to 0.5%, and their influence on the myofibrillar protein (MP) properties and textural characteristics of surimi gel during frozen storage was assessed. The results showed that CSAFPs enhanced the whiteness of surimi gel and alleviated the decline in salt-soluble protein content, sulfhydryl group levels, and Ca2⁺-ATPase activity. Furthermore, CSAFPs inhibited the increase in carbonyl content and surface hydrophobicity, suggesting their ability to minimize cryodamage to MP by reducing oxidation and denaturation, thereby preserving the spatial structure of MP. The cryoprotective effects of CSAFPs were dose-dependent, with the highest concentration (0.5%) achieving similar efficacy to the commercial antifreeze formulation (4% sucrose + 4% sorbitol). However, CSAFPs at concentrations of 0.1% or higher significantly reduced water-holding capacity, hardness, and recoverable springiness, while delaying the deterioration of these parameters during frozen storage. The microstructural analysis further corroborated these findings. In conclusion, CSAFPs demonstrate promising antifreeze effects in frozen surimi, although their impact on textural properties highlights the need for further research into the underlying mechanisms.
求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
LWT - Food Science and Technology
LWT - Food Science and Technology 工程技术-食品科技
CiteScore
11.80
自引率
6.70%
发文量
1724
审稿时长
65 days
期刊介绍: LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:604180095
Book学术官方微信