Premium
Antifreeze Proteins: Characteristics, Function, Mechanism of Action, Sources and Application to Foods
Author(s) -
Ustun Nebahat Sule,
Turhan Sadettin
Publication year - 2015
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12476
Subject(s) - antifreeze protein , ice crystals , recrystallization (geology) , freezing point , ice cream , antifreeze , function (biology) , chemistry , food science , nanotechnology , materials science , biology , microbiology and biotechnology , biochemistry , physics , meteorology , thermodynamics , paleontology , organic chemistry
Antifreeze proteins ( AFP s) are synthesized by various organisms to enable their cells to survive subzero environments. AFP s exert their effects by lowering the freezing point of water as well as preventing the growth of ice crystals and recrystallization during frozen storage. Their ability to modify the growth of ice results in the stabilization of ice crystals over a defined temperature range and in the inhibition of the recrystallization of ice, which could reduce drip loss during thawing, improve the quality and extend the shelf life of frozen food. However, the high cost of these proteins and the requirement of biotechnological methods for commercial production limit their potential use in foods. Despite these limitations relatively small amounts are sufficient to exhibit activity, which suggests AFP s as possible additives for foods in the future. This review presents the results of investigations on the characteristics, function, mechanism of action, sources and potential food uses of AFP s. Practical Applications Antifreeze proteins ( AFP s) act both by lowering the freezing point of water and by inhibiting ice crystals, and prevent recrystallization during storage. Because of their advantageous characteristics in recent years, numerous studies have been made on the use of AFP s in improving the properties of frozen foods. The aim of this paper is to present the results of numerous investigations on AFP s obtained from fish, plants or insects and discuss their characteristics, function, mechanism of action, sources and potential food uses.