Shenzhen Institute of Guangdong Ocean University, Shenzhen 518108, China; College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China.
Shenzhen Institute of Guangdong Ocean University, Shenzhen 518108, China; College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China.
Food Chem. 2025 Jan 15;463(Pt 4):141514. doi: 10.1016/j.foodchem.2024.141514. Epub 2024 Oct 2.
To elucidate the correlation between variations in thermal hysteresis activity (THA) and the physicochemical properties and structure, antifreeze peptides (AFPs) of isolated fractions (CCP-1 and CCP-2) were characterized on based peptidomics and bioinformatics. The results revealed a positive correlation between the THA of cod collagen antifreeze peptide (CCAFP) and peptide chain length, isoelectric point, and hydrophobic amino acid content. Notably, the THA of CCP-1, which has higher alkaline amino acid content, was 2.60 °C at a concentration of 10 mg/mL, significantly higher than CCP (1.90 °C) and CCP-2 (2.27 °C). Glycine, proline, and valine were the vital amino acids to the formation of hydrogen bonds. Conversely, aspartic and glutamic acids at terminal regions of AFPs tended to introduce kinks in their structures. This distortion reduced binding sites for ice crystals, thereby decreasing their THA, providing a theory for understanding the physicochemical properties and structure of AFPs that influence their THA.
为了阐明热滞活（THA）与理化性质和结构之间的相关性，基于肽组学和生物信息学对分离得到的两个胶原蛋白抗冻肽（CCAFP）的片段（CCP-1 和 CCP-2）进行了特性分析。结果表明，鳕鱼胶原蛋白抗冻肽（CCAFP）的 THA 与其肽链长度、等电点和疏水性氨基酸含量呈正相关。值得注意的是，碱性氨基酸含量更高的 CCP-1 的 THA 在 10mg/mL 浓度下为 2.60°C，明显高于 CCP（1.90°C）和 CCP-2（2.27°C）。甘氨酸、脯氨酸和缬氨酸是形成氢键的重要氨基酸。相反，AFP 末端区域的天冬氨酸和谷氨酸往往会使它们的结构发生扭曲。这种扭曲减少了与冰晶结合的位点，从而降低了它们的 THA，为理解影响 AFP THA 的理化性质和结构提供了理论依据。
