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author:

Luo, Wei (Luo, Wei.) [1] | Yuan, Chengzhi (Yuan, Chengzhi.) [2] | Wu, Jinhong (Wu, Jinhong.) [3] | Liu, Yongle (Liu, Yongle.) [4] | Wang, Faxiang (Wang, Faxiang.) [5] | Li, Xianghong (Li, Xianghong.) [6] | Wang, Shaoyun (Wang, Shaoyun.) [7]

Indexed by:

EI Scopus SCIE

Abstract:

The membrane-separated silver carp hydrolysates (>10 kD, 3-10 kD and < 3 kD) displayed abilities to mitigate oxidation and denaturation of myofibrillar protein and cryoprotective activities for frozen surimi. However, the mechanism of the membrane-separated fractions on ice crystal growth in the system is still unknown. Therefore, the cryoprotective activities (recrystallization inhibition, RI and thermal hysteresis activity, THA) of the fractions were investigated and the mechanism was explored by molecular dynamics (MD) simulation to predict the probable binding sites and model the possible interactions between the peptides and water/ice. The fractions < 3 kD displayed remarkable RI activity, with significantly higher THA (0.60 +/- 0.13 degrees C) and lower amount of ice nuclei (4.74 +/- 0.53%) than that of fractions > 10 kD and 3-10 kD. The results of MD simulation certified that the main peptides in the fractions < 3 kD interacted firmly with water molecules and inhibited growth of ice crystals with mechanism compatible with Kelvin effect. Hydrophilic and hydrophobic amino acid residues in the membrane-separated fractions offered synergistic effects on the inhibition of ice crystals.

Keyword:

Cryoprotective activities Membrane separation Molecular dynamics simulation Silver carp hydrolysates Synergistic effect

Community:

  • [ 1 ] [Luo, Wei]Changsha Univ Sci & Technol, Sch Food & Bioengn, Changsha 410114, Hunan, Peoples R China
  • [ 2 ] [Yuan, Chengzhi]Changsha Univ Sci & Technol, Sch Food & Bioengn, Changsha 410114, Hunan, Peoples R China
  • [ 3 ] [Liu, Yongle]Changsha Univ Sci & Technol, Sch Food & Bioengn, Changsha 410114, Hunan, Peoples R China
  • [ 4 ] [Wang, Faxiang]Changsha Univ Sci & Technol, Sch Food & Bioengn, Changsha 410114, Hunan, Peoples R China
  • [ 5 ] [Li, Xianghong]Changsha Univ Sci & Technol, Sch Food & Bioengn, Changsha 410114, Hunan, Peoples R China
  • [ 6 ] [Luo, Wei]Fuzhou Univ, Coll Biol Sci & Engn, Fuzhou 350108, Fujian, Peoples R China
  • [ 7 ] [Wang, Shaoyun]Fuzhou Univ, Coll Biol Sci & Engn, Fuzhou 350108, Fujian, Peoples R China
  • [ 8 ] [Wu, Jinhong]Shanghai Jiao Tong Univ, Sch Agr & Biol, Dept Food Sci & Engn, Shanghai 200240, Peoples R China
  • [ 9 ] [Liu, Yongle]Hunan Prov Engn Technol Res Ctr Aquat Food Resourc, Changsha 410114, Hunan, Peoples R China
  • [ 10 ] [Wang, Faxiang]Hunan Prov Engn Technol Res Ctr Aquat Food Resourc, Changsha 410114, Hunan, Peoples R China
  • [ 11 ] [Li, Xianghong]Hunan Prov Engn Technol Res Ctr Aquat Food Resourc, Changsha 410114, Hunan, Peoples R China

Reprint 's Address:

  • [Li, Xianghong]Changsha Univ Sci & Technol, Sch Food & Bioengn, Changsha 410114, Hunan, Peoples R China;;[Wang, Shaoyun]Fuzhou Univ, Coll Biol Sci & Engn, Fuzhou 350108, Fujian, Peoples R China;;

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Source :

FOOD CHEMISTRY

ISSN: 0308-8146

Year: 2023

Volume: 414

8 . 5

JCR@2023

8 . 5 0 0

JCR@2023

ESI Discipline: AGRICULTURAL SCIENCES;

ESI HC Threshold:24

JCR Journal Grade:1

CAS Journal Grade:1

Cited Count:

WoS CC Cited Count: 9

SCOPUS Cited Count: 9

ESI Highly Cited Papers on the List: 0 Unfold All

WanFang Cited Count:

Chinese Cited Count:

30 Days PV: 4

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