Open AccessAntifriz Proteinler: Gıdaların Korunmasında İnovatif Bir Ajan
Author(s) -
İlhan Gün,
Aslı Albayrak,
Asuman Gürsel
Publication year - 2020
Publication title -
türk tarım - gıda bilim ve teknoloji dergisi
Language(s) - English
Resource type - Journals
ISSN - 2148-127X
DOI - 10.24925/turjaf.v8i7.1433-1439.2713
Subject(s) - microbiology and biotechnology , physics , chemistry , biology
Antifreeze proteins are those proteins that have ability to protect the organism against environmental conditions at temperatures below zero, and to resize the shape and size of ice crystals. Due to these properties, they prevent food from sensory, structural and mechanical damages during the storage in cold and they extend the product shelf life. In this review, the types and structure of antifreeze proteins, their mechanism of action and the possibilities of use in food are presented.