Cationic and Anionic Peptides from Sheepskin Collagen as Effective Salt Substitutes for Improving the Quality of Low-Sodium Surimi Gels.

Guohua Wang, Da Hong, Zexi Yin, Dan Huang, Ni Li, Shuzhen Cheng, Ming Du

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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5 · Who and what money

Authors and funding

7 authors.

Guohua WangKey Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen 361022, China.

Da HongState Key Laboratory of Marine Food Processing & Safety Control, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.

Zexi YinState Key Laboratory of Marine Food Processing & Safety Control, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.

Dan HuangKey Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen 361022, China.

Ni LiKey Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen 361022, China.

Shuzhen ChengState Key Laboratory of Marine Food Processing & Safety Control, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.ORCID 0000-0003-2757-8008

Ming DuCollege of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China.ORCID 0000-0001-5872-8529

Funding

Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing KLRCAPP2024-03

6 · The paper itself

Abstract

Growing demand for low-sodium surimi products has driven the search for safe salt alternatives. Anionic peptides (APPs) and cationic peptides (CPPs) were isolated from sheepskin collagen via Diethylaminoethyl (DEAE) chromatography. CPPs contained higher arginine (46.11%) and lysine (4.64%) than APPs (40.57% and 3.99%, respectively), while APPs were enriched in acidic amino acids like glutamic acid (3.88%). Comprehensive evaluations of low-salt silver carp surimi gels showed both peptides significantly improved gel strength and water-holding capacity (WHC). The water-holding capacity increased from 60.68% in the blank control group to 74.31% in the CPP-treated group, while that in the APP-treated group was 66.86%. Cooking loss was significantly reduced, decreasing from 40.64% in the blank control group to 28.57% in the CPP-treated group and 34.52% in the APP-treated group. The samples achieved a quality comparable to that of the NaCl-supplemented group, with CPP outperforming APP in terms of hardness and gel network density. The LF-NMR confirmed enhanced water retention by reducing free water (T

Indexed as

diethylaminoethyl (DEAE) chromatographygel strengthlow-field NMRmyosin heavy chain (MHC)water-holding capacity (WHC)

Identifiers

PMID41829078

DOI10.3390/foods15050805

PMCPMC12984257

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