鸡皮蛋白抗冻肽的冰晶抑制活性及对冻融鸡肉糜的品质调控

doi:10.7506/spkx1002-6630-20241111-080

食品科学 ›› 2025, Vol. 46 ›› Issue (9): 91-99.doi: 10.7506/spkx1002-6630-20241111-080

鸡皮蛋白抗冻肽的冰晶抑制活性及对冻融鸡肉糜的品质调控

蔡冬娜，都双，江文婷，卜帅，杨澳，汪少芸，陈旭，蔡茜茜

（福州大学生物科学与工程学院，福建福州 350108）

出版日期:2025-05-15 发布日期:2025-04-18
基金资助:
福建省科技计划项目（2023N5014；2023S0053）；福州大学贵重仪器设备开放测试基金资助项目（2025T034）

Chicken Skin Antifreeze Peptides: Ice Crystal Inhibition Activity and Quality Control of Chicken Mince during Freeze-Thaw Cycles

CAI Dongna, DU Shuang, JIANG Wenting, BU Shuai, YANG Ao, WANG Shaoyun, CHEN Xu, CAI Xixi

(College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China)

Online:2025-05-15 Published:2025-04-18

摘要/Abstract

摘要： 本实验通过超声辅助酶解技术制备鸡皮蛋白抗冻肽（chicken skin antifreeze peptides，CsAFPs），研究CsAFPs对鸡肉糜稳定性的影响。结果表明，CsAFPs中85.88%为180～3 000 Da的短肽，其亲水性强，且表现出良好的热滞活性和重结晶抑制活性，能够使体系的冰晶含量降低（26.03±0.40）%，玻璃化转变温度提高7.3 ℃。CsAFPs与鸡肉糜风味协调一致，添加质量分数2%的CsAFPs能够显著提升鸡肉糜的持水力，同时保持色泽稳定，展现出应用潜力。经过4 次冻融循环后，添加2% CsAFPs的鸡肉糜凝胶保水能力、弹性、回复性的下降幅度均显著低于空白冻融组。多光谱技术分析表明CsAFPs能够防止蛋白质冷冻胁迫下的聚集变性，经过冻融循环后2% CsAFPs处理的肉糜中肌原纤维蛋白峰谷比值r比空白冻融组高。本研究有助于更好理解抗冻肽在冷冻肉糜中的保护机制，有望为肉糜提供一种有前景的低甜度、低热量的新型冷冻保护剂。

关键词: 抗冻多肽；冻融循环；品质保护；肌原纤维蛋白

Abstract: This study assessed the effects of antifreeze peptides (CsAFPs) produced by enzymatical hydrolysis of chicken skin on chicken mince stability. CsAFPs, 85.88% of which were short peptides (180–3 000 Da), showed high hydrophilicity and strong thermal hysteresis activity and ice recrystallization inhibition activity, reducing the ice crystal content by (26.03 ± 0.40)% and raising the glass transition temperature by 7.3 ℃. The flavor of CsAFPs was well coordinated with that of chicken mince and the addition of 2% CsAFPs enhanced the water-holding capacity of chicken mince without color change. After four freeze-thaw cycles, mince added with 2% CsAFPs showed less reductions in water-holding capacity, elasticity, and resilience than did the control group. Ultraviolet (UV) absorption and Fourier transform infrared spectroscopy (FTIR) indicated that CsAFPs could prevent the aggregation and denaturation of proteins under freezing stress. After freeze-thaw cycles, the r value of myofibrillar protein in the mince with 2% added CsAFPs was higher than the control group without CsAFPs. This study contributes to a better understanding of the protective mechanisms of CsAFPs in frozen meat and highlights that CsAFPs are promising novel low-sweetness and low-calorie cryoprotectants for meat products.

Key words: antifreeze peptide; freeze-thaw cycles; quality protection; myofibrillar protein

中图分类号:

TS251.92

蔡冬娜，都双，江文婷，卜帅，杨澳，汪少芸，陈旭，蔡茜茜. 鸡皮蛋白抗冻肽的冰晶抑制活性及对冻融鸡肉糜的品质调控[J]. 食品科学, 2025, 46(9): 91-99.

CAI Dongna, DU Shuang, JIANG Wenting, BU Shuai, YANG Ao, WANG Shaoyun, CHEN Xu, CAI Xixi. Chicken Skin Antifreeze Peptides: Ice Crystal Inhibition Activity and Quality Control of Chicken Mince during Freeze-Thaw Cycles[J]. FOOD SCIENCE, 2025, 46(9): 91-99.

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鸡皮蛋白抗冻肽的冰晶抑制活性及对冻融鸡肉糜的品质调控

Chicken Skin Antifreeze Peptides: Ice Crystal Inhibition Activity and Quality Control of Chicken Mince during Freeze-Thaw Cycles

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