AI Article Synopsis
- Protein deterioration from ice crystals significantly impacts the frozen storage quality of fish, prompting research into protective substances.
- This study focused on a specific antifreeze peptide called LPEFTEEEK, extracted from sea cucumber protein, and its effects on maintaining salmon fillet quality during freeze-thaw cycles.
- Findings indicate that LPEFTEEEK preserves the texture and stability of fish proteins and effectively inhibits ice crystal formation, positioning it as a promising cryoprotective agent for seafood.
Article Abstract
Protein deterioration caused by ice crystals is an important factors affecting the frozen storage of fish. In this study, antifreeze peptides extracted from hydrolysates of sea cucumber intestinal protein with inhibition of protein denaturation were screened and characterized. The peptide Leu-Pro-Glu-Phe-Thr-Glu-Glu-Glu-Lys (LPEFTEEEK), derived from neutral protease hydrolysates of sea cucumber intestinal protein, was investigated for its potential to enhance the quality of salmon fillets during three freeze-thaw cycles. The results showed that the application of LPEFTEEEK effectively maintained the texture of fish fillets, as well as the oxidative and conformation stability of myofibrillar protein during the freezing process. Additionally, molecular dynamics simulations verified that LPEFTEEEK could bind to ice crystals and inhibit their recrystallization, thus preventing organisms from being damaged by freezing. This suggests that LPEFTEEEK holds significant promise as a novel cryoprotective agent for marine-derived antifreeze peptides.
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| http://dx.doi.org/10.1016/j.foodchem.2024.141194 | DOI Listing |
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