{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,22]],"date-time":"2026-07-22T06:03:52Z","timestamp":1784700232188,"version":"3.55.0"},"reference-count":42,"publisher":"Wiley","license":[{"start":{"date-parts":[[2026,7,21]],"date-time":"2026-07-21T00:00:00Z","timestamp":1784592000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,7,21]],"date-time":"2026-07-21T00:00:00Z","timestamp":1784592000000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"abstract":"Abstract<\/jats:title>\n \n BACKGROUND<\/jats:title>\n \n Myofibrillar proteins of silver carp are susceptible to freezing denaturation, significantly degrading surimi quality.\n Tremella<\/jats:italic>\n polysaccharide (TP), a natural edible mushroom polysaccharide, offers potential cryoprotective value and can inhibit this deterioration. The aim of this study was to investigate the cryoprotective effect of TP on the myofibrillar protein of silver carp.\n <\/jats:p>\n <\/jats:sec>\n \n RESULTS<\/jats:title>\n \n Tremella<\/jats:italic>\n polysaccharide effectively mitigated protein aggregation and freeze\u2010induced denaturation. Specifically, 2.0% TP enhanced freeze\u2013thawed protein solubility by 107.23%, reduced turbidity by 30.83%, and decreased the carbonyl content by 41.74%. It also inhibited freeze\u2010induced protein degradation and retarded the loss of\n \u03b1<\/jats:italic>\n \u2010helix structure, with 2.0% TP increasing\n \u03b1<\/jats:italic>\n \u2010helix content by 41.83% after freeze\u2013thaw cycles. Observations of protein freezing characteristics revealed that TP shortened the passage time through the maximum ice crystal formation zone and reduced ice crystal size. Molecular docking and dynamics simulations demonstrated that TP interacted with myosin amino acid residues with multiple hydrogen bonds, electrostatic interactions, van der Waals forces, and weak alkyl hydrophobic interactions, forming stable complexes and preserving protein structural integrity. The study found that TP mainly exerted cryoprotective properties by altering water behavior (reducing free water and weakening water flow), modifying ice crystals (inhibiting ice crystal formation and reducing ice crystal size), and stabilizing protein structure (multiple non\u2010covalent interactions synergistically maintaining system stability).\n <\/jats:p>\n <\/jats:sec>\n \n CONCLUSION<\/jats:title>\n \n Tremella<\/jats:italic>\n polysaccharide exhibits excellent cryoprotective effects. This study provides a theoretical basis for developing edible mushroom polysaccharides as novel cryoprotectants. \u00a9 2026 Society of Chemical Industry.\n <\/jats:p>\n <\/jats:sec>","DOI":"10.1002\/jsfa.70902","type":"journal-article","created":{"date-parts":[[2026,7,22]],"date-time":"2026-07-22T05:25:18Z","timestamp":1784697918000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Cryoprotection of\n Tremella<\/i>\n polysaccharides in silver carp myofibrillar protein: stability improvement against freeze\u2010thaw damage"],"prefix":"10.1002","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-3891-2999","authenticated-orcid":false,"given":"Dawei","family":"Yu","sequence":"first","affiliation":[{"name":"State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University Wuxi China"},{"name":"Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University Wuxi China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mengnan","family":"Zhang","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University Wuxi China"},{"name":"Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University Wuxi China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1724-9481","authenticated-orcid":false,"given":"Yanshun","family":"Xu","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University Wuxi China"},{"name":"Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University Wuxi China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5439-1818","authenticated-orcid":false,"given":"Qixing","family":"Jiang","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University Wuxi China"},{"name":"Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University Wuxi China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Qiyao","family":"Wu","sequence":"additional","affiliation":[{"name":"Zhejiang Baixing Food Co., Ltd. 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