Food and Fermentation Industries >

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

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

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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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

Cite this article

CAO Lin , OUYANG Jijin , HAN Mei , Julieth Majura , CHEN Zhongqin , ZENG Shaokui , ZHANG Jing , ZHENG Huina , CAO Wenhong . Effects of glycosylation on thermal hysteresis activity and structural characteristics of collagen peptides from tilapia skin[J]. Food and Fermentation Industries, 2023 , 49(1) : 176 -184 . DOI: 10.13995/j.cnki.11-1802/ts.033416

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