文献类型：期刊文献

英文题名：Cryoprotective effects and structural characteristics of collagen glycopeptides on Litopenaeus vannamei

作者：Huang, Qianqian[1,2,3];Cao, Lin[1,2,3];Chen, Zhongqin[1,2,3];Tan, Mingtang[1,2,3];Zheng, Huina[1,2,3];Lin, Haisheng[1,2,3];Gao, Jialong[1,2,3];Qin, Xiaoming[1,2,3];Cao, Wenhong[1,2,3]

机构：[1]Guangdong Ocean Univ, Coll Food Sci & Technol, Zhanjiang 524088, Peoples R China;[2]Guangdong Prov Key Lab Aquat Prod Proc & Safety, Zhanjiang 524088, Peoples R China;[3]Guangdong Engn Res Ctr Seafood Proc, Zhanjiang 524088, Peoples R China

年份：2025

卷号：231

外文期刊名：LWT-FOOD SCIENCE AND TECHNOLOGY

收录：SCI-EXPANDED(收录号：WOS:001583572700008)、、EI(收录号：20253419024319)、Scopus(收录号：2-s2.0-105013665187)、WOS

基金：This work was supported by the Agricultural Technology Project of Zhanjiang (2021A05187) and the Natural Science Foundation of Shenzhen (JCYJ20220530162011026) . We gratefully acknowledge the anonymous referees for comments and constructive suggestions provided for improving the manuscript.

语种：英文

外文关键词：Antifreeze activity; Collagen glycopeptides; Glycosylation; Litopenaeus vannamei; Molecular docking

外文摘要：This study investigated the cryoprotective effects of high-purity glycopeptide (GPP), prepared by glycosylation of tilapia skin collagen peptides, on Litopenaeus vannamei during five freeze-thaw cycles. The results showed that GPP effectively reduced thawing water loss, minimized the decrease in salt-soluble protein content and total sulfhydryl groups, maintained Ca2+-ATPase activity, and suppressed the increase in surface hydrophobicity, while improving the microstructure of Litopenaeus vannamei during freeze-thaw cycles. At a 2 % concentration, GPP exhibited comparable cryoprotective efficacy to 0.5 % commercial polyphosphate antifreeze, while 3 % GPP surpassed the performance of the polyphosphate treatment. Furthermore, molecular docking results revealed that GPP mainly enhanced its interaction with ice crystals through hydrogen bond formation, thereby inhibiting ice crystal growth. These findings highlight the significant potential of GPP as a novel and efficient cryoprotectant, providing theoretical support and practical references for the application of glycosylated antifreeze peptides in frozen food products.