Relationship between type II polyproline helix secondary structure and thermal hysteresis activity of short homopeptides

Rojas, Roberto; Aróstica, Mónica; Carvajal-Rondanelli, Patricio; Alberício, Fernando; Guzmán, Fanny; Cárdenas, Constanza

doi:10.1016/j.ejbt.2022.08.003

Cited by 9 publications

(4 citation statements)

References 60 publications

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“…The determination of thermal hysteresis activity (THA) of samples using differential scanning calorimetry (DSC) is an important instrument to evaluate the magnitude of antifreeze activity (Zhu et al ., 2022). Using model peptides with well‐defined sequences and structures, the thermal hysteresis was measured as an index of antifreeze activity using synthetic Pro, Arg, and Lys homologous peptides whose interactions with ice were determined by DSC (Rojas et al ., 2022). Cao et al .…”

Section: Discussionmentioning

confidence: 99%

“…is an important instrument to evaluate the magnitude of antifreeze activity (Zhu et al, 2022). Using model peptides with well-defined sequences and structures, the thermal hysteresis measured as an index of antifreeze activity using synthetic Pro, Arg, and Lys homologous peptides whose interactions with ice were determined by DSC (Rojas et al, 2022). Cao et al (2020) prepared a 'super active' antifreeze peptide from porcine collagen peptide, and the data indicated that THA could reach 5.28 °C, which was 'super active'.…”

Section: Microstructure Changesmentioning

confidence: 99%

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Improvement of the antifreeze activity of tilapia skin collagen peptides through enzymatic supramolecular assembly approach

Ouyang,

Han,

Majura

et al. 2024

Int J of Food Sci Tech

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SummaryEnzymatic supramolecular assembly was applied to increase the thermal hysteresis activity (THA) of tilapia skin collagen peptides and their applicability as cryoprotectants. The THA value of the glutamine‐assembled product increased by 61.5% and its ice crystal content dropped by 33.93% compared to the collagen peptides. Following initial separation and purification, the THA of Gln‐AFPs was further elevated by 28.6%. After five freeze–thaw cycles, tilapia surimi treated with 8% Gln‐AFPs had high levels of salt‐soluble protein, total sulfhydryl content, Ca2+‐ATPase activity, and water‐holding capacity. Additionally, the cryoprotective effect of Gln‐AFPs on the surimi was found to be superior to that of commercial antifreeze. The majority of the Gln‐AFPs turns folded, according to FTIR analysis, and ‐helices were produced. After supramolecular assembly, the Gln‐AFPs structure also smoothed out. As a result, the enzymatic supramolecular assembly drastically increased the antifreeze activity of the tilapia skin‐collagen peptides, which could eventually be developed into a novel antifreeze additive in the food industry.

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Section: Discussionmentioning

confidence: 99%

Section: Microstructure Changesmentioning

confidence: 99%

Improvement of the antifreeze activity of tilapia skin collagen peptides through enzymatic supramolecular assembly approach

Ouyang,

Han,

Majura

et al. 2024

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…In another study, hyperactive AFPs from Rhagium inquisitor with shorter motifs showed the highest IRI activity ( Kong et al., 2019 ). Synthetic AFPs of intermediate length showed better antifreeze capacity than those of short and long length ( Rojas et al., 2022 ). It is recommended to optimize the peptide length to achieve an adequate cost/efficiency ratio.…”

Section: Antifreeze Proteins As Cryoprotective Agents For Foodsmentioning

confidence: 97%

Effect of antifreeze proteins on the freeze-thaw cycle of foods: fundamentals, mechanisms of action, current challenges and recommendations for future work

Tirado-Kulieva¹,

Miranda-Zamora²,

Hernández-Martínez

et al. 2022

Heliyon

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“…When the temperature drops, the density of irreversible adsorption of AFPs on the ice surface is higher, resulting in greater hysteresis activity (William et al, 2023). The THA can be measured by using nanolite osmometer (Arya et al, 2021) or differential scanning calorimetry (DSC) (Rojas et al, 2022). Nanolite osmometer uses Peltier effect to accurately adjust the temperature within the range of 0 °C to À9 °C.…”

Section: Thermal Hysteresis Activitymentioning

confidence: 99%

Recent advances, challenges and functional applications of antifreeze protein in food industry

Xiao,

Hu,

Zhu

et al. 2023

Int J of Food Sci Tech

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SummaryFreezing is a common food preservation method that can extend the shelf life of food, but the ice crystals and recrystallisation during freezing, storage and transportation cause significant damage to frozen food. Antifreeze proteins are a class of proteins that widely exist in organisms living in cold conditions, such as fish, insects, plants and microorganisms in Antarctica and other cold regions. Antifreeze proteins can reduce the freezing point of water, inhibit recrystallisation effects, modify ice crystal morphology and effectively suppress the quality deterioration caused by ice crystals during food freezing. This review comprehensively introduces the source, antifreeze mechanism, application in food, influencing factors and regulating methods of antifreeze activity of antifreeze proteins, as well as the limitations of antifreeze proteins. It also looks forward to the future application of antifreeze proteins in food.

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Relationship between type II polyproline helix secondary structure and thermal hysteresis activity of short homopeptides

Cited by 9 publications

References 60 publications

Improvement of the antifreeze activity of tilapia skin collagen peptides through enzymatic supramolecular assembly approach

Improvement of the antifreeze activity of tilapia skin collagen peptides through enzymatic supramolecular assembly approach

Effect of antifreeze proteins on the freeze-thaw cycle of foods: fundamentals, mechanisms of action, current challenges and recommendations for future work

Recent advances, challenges and functional applications of antifreeze protein in food industry

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