Jiang Wenting, Yang Fujia, Cai Dongna, Du Jia, Wu Manman, Cai Xixi, Chen Xu, Wang Shaoyun
College of Chemical Engineering, College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, P.R.China.
Marine and Agricultural Biotechnology Laboratory, Fuzhou Institute of Oceanography, College of Geography and Oceanography, Minjiang University, Fuzhou 350108, P.R.China.
J Agric Food Chem. 2025 Jan 29;73(4):2634-2644. doi: 10.1021/acs.jafc.4c09419. Epub 2025 Jan 13.
This study aims to explore the cryoprotective mechanisms of food-derived hydrolyzed peptides and develop novel cryoprotectants to enhance the quality of frozen foods. scale antifreeze peptides (Ej-AFP) were prepared using enzymatic hydrolysis, which had a 4-fold increase in protection efficiency for surimi compared to traditional cryoprotectants. Furthermore, Ej-AFP was able to control 63.60% of the ice crystals to sizes below 600 μm. Three antifreeze peptide sequences were purified by using ice-affinity techniques and peptidomics. These sequences demonstrated a 21.75% enhancement in antifreeze activity and an increase of 1 °C in thermal hysteresis activity compared to Ej-AFP. Molecular simulation-elucidated ice-binding surface interacts with ice crystals through hydrogen bonds, while the nonice-binding surface disrupts the orderly arrangement of water molecules. This results in a tightly structured hydration layer around the peptide, increasing the curvature of the ice crystal surface and thereby demonstrating significant antifreeze activity in controlling ice crystal growth.
本研究旨在探索食品源水解肽的冷冻保护机制，并开发新型冷冻保护剂以提高冷冻食品的品质。采用酶解法制备了南极磷虾抗冻肽（Ej-AFP），与传统冷冻保护剂相比，其对鱼糜的保护效率提高了4倍。此外，Ej-AFP能够将63.60%的冰晶控制在600μm以下。通过冰亲和技术和肽组学纯化了三个抗冻肽序列。与Ej-AFP相比，这些序列的抗冻活性提高了21.75%，热滞活性提高了1℃。分子模拟表明，冰结合表面通过氢键与冰晶相互作用，而非冰结合表面破坏了水分子的有序排列。这导致肽周围形成紧密结构的水化层，增加了冰晶表面的曲率，从而在控制冰晶生长方面表现出显著的抗冻活性。
