文献类型：期刊文献

英文题名：Novel Insight into Excavating Functional Peptides from Sea Cucumber (Holothuria Leucospilota) Through a Computer-Aided Peptidome Approach

作者：Li, Hanqi[1]; Wang, Zhijun[1]; Cao, Wenhong[1]; Song, Chunyong[1]; Chen, Zhongqin[1]; Tan, Mingtang[1]; Lin, Haisheng[1]; Gao, Jialong[1]

机构：[1] College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Marine Food, Zhanjiang, 524088, China

年份：2023

外文期刊名：SSRN

收录：EI(收录号：20230260034)

语种：英文

外文关键词：Enzymatic hydrolysis - Physicochemical properties - Quality control

外文摘要：The enzymatic modification of proteins using protein hydrolase preparations to prepare bioactive peptides has been widely used in the food industry. In this paper, the dynamic changes of four exogenous enzymes and reaction time on the enzymatic process of prepared sea cucumber peptides were characterized at the level of protein macromolecules and peptide small molecules to further reveal their effects on the enzymatic reaction. 239 sea cucumber precursor proteins with 6734 peptide sequences (3-25 amino acid residues) were identified from 7 group of enzymatic digestion products of sea cucumber (Holothuria leucospilota) using peptidome analysis. 620 shared peptides were detected in the peptide groups with different hydrolysis times, while 177 shared peptides were detected in the peptide groups with different proteases. The relative abundance distribution of non-shared and shared peptides varied with different hydrolysis methods, revealing the dynamics of the enzymatic hydrolysis process of HL proteins. The structural characteristics and physicochemical properties in each group were differentially analyzed in combination with bioanalytical methods. Monitoring the dynamic enzymatic hydrolysis process from a microscopic perspective can help the production and quality control of functional peptides from sea cucumbers. ? 2023, The Authors. All rights reserved.