Liang Jiajian, Chen Xiujuan, Tan Mingtang, Chen Zhongqin, Lin Haisheng, Gao Jialong, Zheng Huina, Cao Wenhong
Shenzhen Institute of Guangdong Ocean University, Shenzhen 518108, China.
College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China.
Food Chem X. 2025 Mar 3;26:102334. doi: 10.1016/j.fochx.2025.102334. eCollection 2025 Feb.
This study explores the molecular-level cryoprotective effect of cod collagen peptide-1 (CCP-1) on surimi during freeze-thaw cycles, examining its interaction with ice crystals and its role in maintaining the structural integrity of surimi. Results indicated that CCP-1 exhibited the most effective cryoprotection on catalase, preserving 83.4 % of its residual enzyme activity, and prevented myofibrillar protein (MP) from freeze denaturation by sustaining the activity of Ca-ATPase and maintaining structural integrity. The antifreeze effect of CCP-1 (1.0 % and 3.0 %, /w) is comparable to that of commercial antifreeze containing 0.5 % compound phosphate (/w). Moreover, CCP-1's ability to interact with ice crystals is closely tied to its primary structure, where hydrophilic and hydrophobic amino acids work in tandem. Specifically, alkaline and acidic amino acids are capable of forming stronger hydrogen bonds, thereby enhancing their interaction with ice crystals. This work offers a theoretical basis for analyzing the binding behavior of antifreeze peptides with varying amino acid compositions.
本研究探讨了鳕鱼胶原蛋白肽-1（CCP-1）在冻融循环过程中对鱼糜的分子水平冷冻保护作用，研究了其与冰晶的相互作用及其在维持鱼糜结构完整性中的作用。结果表明，CCP-1对过氧化氢酶表现出最有效的冷冻保护作用，保留了83.4%的残余酶活性，并通过维持Ca-ATPase的活性和保持结构完整性，防止肌原纤维蛋白（MP）发生冷冻变性。CCP-1（1.0%和3.0%，/w）的抗冻效果与含有0.5%复合磷酸盐（/w）的商业抗冻剂相当。此外，CCP-1与冰晶相互作用的能力与其一级结构密切相关，其中亲水和疏水氨基酸协同作用。具体而言，碱性和酸性氨基酸能够形成更强的氢键，从而增强它们与冰晶的相互作用。这项工作为分析不同氨基酸组成的抗冻肽的结合行为提供了理论依据。
