Antifreeze proteins: Current status and possible food uses

Antifreeze proteins from the blood serum of cold-water ocean fish inhibit ice crystal growth, including recrystallization, and affect crystal morphology. They exist in relatively high concentrations, ∼30 mg/ml, and are peptides or small proteins, mainly with less than 40 amino acids. Structures incl...

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Bibliographic Details
Published inTrends in food science & technology Vol. 9; no. 3; pp. 102 - 106
Main Authors Feeney, Robert E, Yeh, Yin
Format Journal Article
LanguageEnglish
Published Oxford Elsevier Ltd 01.03.1998
Elsevier
Subjects
Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts
Biological and medical sciences
Food industries
Fundamental and applied biological sciences. Psychology
Frozen food
Foodstuff
Food additive
Review
Biological activity
Meat
Recrystallization
Animal protein
Technological properties
Mechanism of action
Application
Ice cream
Antifreeze protein
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Summary:Antifreeze proteins from the blood serum of cold-water ocean fish inhibit ice crystal growth, including recrystallization, and affect crystal morphology. They exist in relatively high concentrations, ∼30 mg/ml, and are peptides or small proteins, mainly with less than 40 amino acids. Structures include both glycoprotein and non-glycoproteins, some of which have been chemically synthesized. They have also been found in plants and insects. The most successful experiments on foods have been the reduction of recrystallization in frozen dairy products. Cost, however, is apparently presently blocking usage.
Bibliography:ObjectType-Article-2
SourceType-Scholarly Journals-1
ObjectType-Feature-3
content type line 23
ObjectType-Review-1
ISSN:0924-2244
1879-3053
DOI:10.1016/S0924-2244(98)00025-9