食品与发酵工业 >

2023 , Vol. 49 >Issue 1: 176 - 184

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033416

研究报告

糖基化对罗非鱼皮胶原蛋白肽热滞活性及结构特征的影响

  • 曹琳 ,
  • 欧阳及锦 ,
  • 韩梅 ,
  • Julieth Majura ,
  • 陈忠琴 ,
  • 曾少葵 ,
  • 张静 ,
  • 郑惠娜 ,
  • 曹文红
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  • 1(广东海洋大学 食品科技学院,国家贝类加工技术研发分中心(湛江),广东省水产品加工与安全重点实验室,广东省海洋食品工程技术研究中心,广东省海洋生物制品工程实验室,水产品深加工广东普通高等学校重点实验室,广东 湛江,524088)
    2(大连工业大学,海洋食品精深加工关键技术省部共建协同创新中心,辽宁 大连,116034)
第一作者：硕士研究生(曹文红教授为通信作者,E-mail:cchunlin@163.com)

收稿日期: 2022-08-23

  修回日期: 2022-10-08

  网络出版日期: 2023-02-14

基金资助

湛江市农业技术攻关项目(2021A05187);国家自然科学基金项目(32172163)

收起

Effects of glycosylation on thermal hysteresis activity and structural characteristics of collagen peptides from tilapia skin

  • CAO Lin ,
  • OUYANG Jijin ,
  • HAN Mei ,
  • Julieth Majura ,
  • CHEN Zhongqin ,
  • ZENG Shaokui ,
  • ZHANG Jing ,
  • ZHENG Huina ,
  • CAO Wenhong
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  • 1(College of Food Science and Technology, Guangdong Ocean University, National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution,Zhanjiang 524088, China)
    2(Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China)

Received date: 2022-08-23

  Revised date: 2022-10-08

  Online published: 2023-02-14

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摘要

为提高罗非鱼皮胶原蛋白肽作为绿色抗冻剂的实用性,采用湿法糖基化反应对其热滞活性进行改良。以糖基化接枝度为指标,利用正交试验对糖基化反应进行工艺优化,并对糖基化前后胶原蛋白肽的热滞活性及结构特征进行比较分析。结果显示,罗非鱼胶原蛋白肽葡萄糖糖基化最佳工艺为温度70 ℃、胶原蛋白肽质量浓度90 g/L、糖肽比4∶1、反应时间90 min,该条件下糖基化接枝度达(52.06±1.50)%;与胶原蛋白肽相比,糖基化产物的热滞活性上升了1.1 ℃,提高47.8%,冰晶含量降低29.94%,属于“极度活跃”抗冻肽;糖基化后胶原蛋白肽的质荷比由300~700变化为400~800,二级结构的大部分β-转角转变为β-折叠,且增加了羟基的含量。葡萄糖糖基化对罗非鱼皮胶原蛋白肽的热滞活性具有显著的增强作用,葡萄糖糖基化罗非鱼皮胶原蛋白肽具有开发成新型、高效绿色抗冻剂的潜力。

关键词： 罗非鱼胶原蛋白肽; 热滞活性; 糖基化; 改良; 抗冻剂

本文引用格式

曹琳 , 欧阳及锦 , 韩梅 , Julieth Majura , 陈忠琴 , 曾少葵 , 张静 , 郑惠娜 , 曹文红 . 糖基化对罗非鱼皮胶原蛋白肽热滞活性及结构特征的影响[J]. 食品与发酵工业, 2023 , 49(1) : 176 -184 . DOI: 10.13995/j.cnki.11-1802/ts.033416

Abstract

To improve the practicability of collagen peptides from tilapia skin as green antifreeze, the thermal hysteresis activity of tilapia skin collagen peptides was improved by a wet glycosylation reaction. The glycation process was optimized by an orthogonal test, and the thermal hysteresis activity and structural characteristics of collagen peptides before and after glycation were compared and analyzed with grafting degree as the index. Results showed that the optimum glycosylation process of collagen peptides of tilapia and glucose were: the reaction temperature of 70 ℃, the concentration of collagen peptides at 90 g/L, the ratio of glucose-collagen peptides at 4∶1, and the reaction time of 90 min, the grafting degree of glycosylation was up to (52.06±1.50)% under these conditions. Compared with collagen peptides, the thermal hysteresis activity of the glycosylated product increased by 1.1 ℃, increased by 47.8%, and the ice crystal content decreased by 29.94%, which belonged to the ‘hyperactive’ antifreeze peptide. After glycosylation, the m/z of collagen peptides changed from 300-700 to 400-800, most of the secondary structure changed from β-angle to β-folding, and the content of hydroxyl groups increased. Glucose glycosylation could significantly enhance the thermal hysteresis activity of collagen peptides from tilapia, which has the potential to be developed as a new and efficient green antifreeze agent.

Key words： collagen peptides of tilapia; thermal hysteresis activity; glycosylation; improvement; antifreeze agent

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