The Cryoprotective Effect of an Antifreeze Collagen Peptide Complex Obtained by Enzymatic Glycosylation on Tilapia

Shouchun Liu; Luyao Zhang; Zhuyi Li; Jing Chen; Yinyu Zhang; Xuebo Yang; Qiuhan Chen; Hongying Cai; Pengzhi Hong; Chunhua Zhu; Saiyi Zhong

doi:10.3390/foods13091319

The Cryoprotective Effect of an Antifreeze Collagen Peptide Complex Obtained by Enzymatic Glycosylation on Tilapia

Foods. 2024 Apr 25;13(9):1319. doi: 10.3390/foods13091319.

Authors

Shouchun Liu^{1

2}, Luyao Zhang², Zhuyi Li¹, Jing Chen¹, Yinyu Zhang¹, Xuebo Yang¹, Qiuhan Chen¹, Hongying Cai², Pengzhi Hong^{1

2}, Chunhua Zhu^{2

3}, Saiyi Zhong¹

Affiliations

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 Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China.
² Southern Marine Science and Engineering Guangdong Laboratory (Zhanjiang), Zhanjiang 524004, China.
³ College of Fisheries, Guangdong Ocean University, Zhanjiang 524088, China.

Abstract

Antifreeze peptides have become effective antifreeze agents for frozen products, but their low quantity of active ingredients and high cost limit large-scale application. This study used the glycosylation of fish collagen peptides with glucosamine hydrochloride catalyzed by transglutaminase to obtain a transglutaminase-catalyzed glycosylation product (TGP) and investigate its antifreeze effect on tilapia. Compared with the blank group, the freshness (pH value of 6.31, TVB-N value of 21.7 mg/100 g, whiteness of 46.28), textural properties (especially hardness and elasticity), and rheological properties of the TGP groups were significantly improved. In addition, the protein structures of the samples were investigated using UV absorption and fluorescence spectroscopy. The results showed that the tertiary structure of the TGP groups changed to form a dense polymer. Therefore, this approach can reduce the denaturation and decomposition of muscle fibers and proteins in fish meat more effectively and has a better protective effect on muscle structure and protein aggregation, improving the stability of fish meat. This study reveals an innovative method for generating antifreeze peptides by enzymatic glycosylation, and glycosylated fish collagen peptide products can be used as new and effective green antifreeze agents in frozen foods.

Keywords: antifreeze; fish collagen peptide; glycosylation; tilapia; transglutaminase.

Grants and funding

This work was supported by the Guangdong Ocean University Research Initiation Project (060302042311); the Innovative Team Program of High Education of Guangdong Province (2021KCXTD021); the Research and Development Project of the Maoming Tilapia Advantageous and Characteristic Industrial Cluster (22282109-1).