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author:

Wang, Shaoyun (Wang, Shaoyun.) [1] | Zhao, Jun (Zhao, Jun.) [2] | Chen, Lin (Chen, Lin.) [3] | Zhou, Yanfu (Zhou, Yanfu.) [4] | Wu, Jinhong (Wu, Jinhong.) [5]

Indexed by:

EI Scopus SCIE

Abstract:

Antifreeze proteins have characteristics of inhibiting the growth of crystals, decreasing the injury of cells and can retain the structure, texture and quality of productions. The purpose of this study is to obtain natural, safe, high activity antifreeze peptides using various separating means, and to detect their hypothermia protect activity on Lactobacillus bulgaricus. Collagen derived from shark skin was hydrolyzed with Acid Protease. Then the hydrolysate was subsequently added on to SP-Sephadex C-25 column, Sephadex G-50 gel filtration column and C18 Reversed-phase high performance liquid chromatography to acquire a pure component. A purified hydrophilic peptide, named SsC-AFP, with the characteristic of pI < 5.0 and molecular weight of 906 Da, was obtained. The amino acid sequence of SsC-AFP was GAIGPAGPLGP, which consisted of Gly-Pro-x tripeptide repeat sequence. When the concentration of SsC-AFP was 250 mu g/mL, the survival rate of L bulgaricus was up to 90.28%. (C) 2013 Elsevier Ltd. All rights reserved.

Keyword:

Amino acid sequence Antifreeze peptides Hypothermia protection Isolation Lactobacillus bulgaricus Shark skin collagen

Community:

  • [ 1 ] [Wang, Shaoyun]Fuzhou Univ, Dept Food Sci, Coll Biol Sci & Technol, Fuzhou 350002, Peoples R China
  • [ 2 ] [Zhao, Jun]Fuzhou Univ, Dept Food Sci, Coll Biol Sci & Technol, Fuzhou 350002, Peoples R China
  • [ 3 ] [Chen, Lin]Fuzhou Univ, Dept Food Sci, Coll Biol Sci & Technol, Fuzhou 350002, Peoples R China
  • [ 4 ] [Zhou, Yanfu]Fuzhou Univ, Dept Food Sci, Coll Biol Sci & Technol, Fuzhou 350002, Peoples R China
  • [ 5 ] [Wu, Jinhong]Shanghai Jiao Tong Univ, Sch Agr & Biol, Dept Food Sci & Engn, Bar S Luh Food Safety Res Ctr, Shanghai 200240, Peoples R China

Reprint 's Address:

  • [Wu, Jinhong]Shanghai Jiao Tong Univ, Sch Agr & Biol, Dept Food Sci & Engn, Bar S Luh Food Safety Res Ctr, 800 Dongchuan Rd, Shanghai 200240, Peoples R China

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Source :

LWT-FOOD SCIENCE AND TECHNOLOGY

ISSN: 0023-6438

Year: 2014

Issue: 1

Volume: 55

Page: 210-217

2 . 4 1 6

JCR@2014

6 . 0 0 0

JCR@2023

ESI Discipline: AGRICULTURAL SCIENCES;

ESI HC Threshold:183

JCR Journal Grade:1

CAS Journal Grade:2

Cited Count:

WoS CC Cited Count: 43

SCOPUS Cited Count: 59

ESI Highly Cited Papers on the List: 0 Unfold All

WanFang Cited Count:

Chinese Cited Count:

30 Days PV: 1

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