Anti-freezing effect of pigskin polypeptide

Anti-freezing effect of pigskin polypeptide: the muscle thawing loss of frozen peptide group was significantly reduced. The results of SDSPAGE showed that the degradation degree of myofibrillar protein decreased, myosin and actin were well protected, and the A- helix content and endogenous fluorescence intensity of myofibrillar protein increased. Compared with commercial antifreeze, porcine skin gelatin antifreeze polypeptide can better maintain the state of myofibrillar protein and protect muscles.