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Characteristic tryptic peptides and gelling properties of porcine skin gelatin affected by thermal action |
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| Authors: | Xiao-Mei Sha Li-Jun Zhang Wen-Mei Chen Guang-Yao Wang Jin-Lin Li Zi-Zi Hu Zong-Cai Tu |
| Affiliation: | 1. National R&D Center for Freshwater Fish Processing, Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi, 330022 China;2. National R&D Center for Freshwater Fish Processing, Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi, 330022 China
Contribution: Data curation (equal), Formal analysis (equal), ?Investigation (equal), Visualization (equal), Writing - original draft (equal);3. National R&D Center for Freshwater Fish Processing, Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi, 330022 China Contribution: Formal analysis (supporting), ?Investigation (supporting);4. National R&D Center for Freshwater Fish Processing, Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi, 330022 China Contribution: Data curation (supporting), Software (supporting) |
| Abstract: | Thermal action in extraction process had effects on characteristic tryptic peptides identification and gelling properties of porcine gelatin. SDS-PAGE, HPLC-LTQ/Orbitrap high-resolution mass spectrometry, texture analyser and rheometer were used to evaluate collagen depolymerisation degree, characteristic tryptic peptides and gelling properties of gelatins prepared in various thermal actions. Results showed that with increasing temperature and time, depolymerisation degree enlarged, while gel strength, gelling and melting temperature decreased. Mass spectra showed that 47 and 49 common characteristic tryptic peptides were identified in gelatins extracted at 50 °C and 100 °C with various times, respectively. Moreover, 34 common characteristic tryptic peptides were identified in all gelatin samples. Further comparison between this work and our previous investigations yielded 20 common characteristic tryptic peptides, which stably exist in various thermal actions. These common characteristic tryptic peptides may be very helpful for the accurate authentication of porcine gelatin. |
| Keywords: | Characteristic tryptic peptide gelling properties high-resolution mass spectrometry porcine gelatin thermal action |
