Keywords

Alkaline Protease, Antifreeze Peptide, Pig Skin Gelatin, Cryoprotection

Abstract

Using food source pig skin gelatin as raw material, it was hydrolyzed with alkaline protease to prepare antifreeze peptides, and various factors affecting the hydrolysis by alkaline protease were studied. Using the low-temperature protective activity of the hydrolyzed polypeptide against catalase as an indicator, On the basis of the single factor experiment, it was determined through orthogonal experiments that the optimal pH for hydrolyzing pig skin gelatin by alkaline protease is 9.0, the optimal temperature is 37¡ãC, the ratio of enzyme to substrate is 1:50, and the enzymatic hydrolysis time is 3 hours. The antifreeze polypeptide prepared under these conditions has a low-temperature protective activity against catalase of 88.2%. Compared with bovine serum albumin and commercial antifreeze (4% sucrose + 4% sorbitol), the antifreeze polypeptide shows superior activity Antifreeze activity, and its antifreeze activity is positively correlated with concentration.

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Original research done by Li Xiaokun, Hong Yanting, Wang Wenlong, Wang Shaoyun

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