Recent advances, challenges and functional applications of antifreeze protein in food industry
Summary Freezing is a common food preservation method that can extend the shelf life of food, but the ice crystals and recrystallisation during freezing, storage and transportation cause significant damage to frozen food. Antifreeze proteins are a class of proteins that widely exist in organisms liv...
Published in: | International Journal of Food Science & Technology |
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Online Access: | http://dx.doi.org/10.1111/ijfs.16878 |
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crwiley:10.1111/ijfs.16878 2024-06-02T07:58:06+00:00 Recent advances, challenges and functional applications of antifreeze protein in food industry Xiao, Shujian Hu, Shunyang Zhu, Kaixian Bai, Ting Wang, Wei Cheng, Jie Zhang, Jiamin Natural Science Foundation of Sichuan Province 2023 http://dx.doi.org/10.1111/ijfs.16878 en eng Wiley http://onlinelibrary.wiley.com/termsAndConditions#vor International Journal of Food Science & Technology volume 59, issue 3, page 1169-1186 ISSN 0950-5423 1365-2621 journal-article 2023 crwiley https://doi.org/10.1111/ijfs.16878 2024-05-03T11:29:15Z Summary Freezing is a common food preservation method that can extend the shelf life of food, but the ice crystals and recrystallisation during freezing, storage and transportation cause significant damage to frozen food. Antifreeze proteins are a class of proteins that widely exist in organisms living in cold conditions, such as fish, insects, plants and microorganisms in Antarctica and other cold regions. Antifreeze proteins can reduce the freezing point of water, inhibit recrystallisation effects, modify ice crystal morphology and effectively suppress the quality deterioration caused by ice crystals during food freezing. This review comprehensively introduces the source, antifreeze mechanism, application in food, influencing factors and regulating methods of antifreeze activity of antifreeze proteins, as well as the limitations of antifreeze proteins. It also looks forward to the future application of antifreeze proteins in food. Article in Journal/Newspaper Antarc* Antarctica Wiley Online Library International Journal of Food Science & Technology 59 3 1169 1186 |
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Wiley Online Library |
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English |
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Summary Freezing is a common food preservation method that can extend the shelf life of food, but the ice crystals and recrystallisation during freezing, storage and transportation cause significant damage to frozen food. Antifreeze proteins are a class of proteins that widely exist in organisms living in cold conditions, such as fish, insects, plants and microorganisms in Antarctica and other cold regions. Antifreeze proteins can reduce the freezing point of water, inhibit recrystallisation effects, modify ice crystal morphology and effectively suppress the quality deterioration caused by ice crystals during food freezing. This review comprehensively introduces the source, antifreeze mechanism, application in food, influencing factors and regulating methods of antifreeze activity of antifreeze proteins, as well as the limitations of antifreeze proteins. It also looks forward to the future application of antifreeze proteins in food. |
author2 |
Natural Science Foundation of Sichuan Province |
format |
Article in Journal/Newspaper |
author |
Xiao, Shujian Hu, Shunyang Zhu, Kaixian Bai, Ting Wang, Wei Cheng, Jie Zhang, Jiamin |
spellingShingle |
Xiao, Shujian Hu, Shunyang Zhu, Kaixian Bai, Ting Wang, Wei Cheng, Jie Zhang, Jiamin Recent advances, challenges and functional applications of antifreeze protein in food industry |
author_facet |
Xiao, Shujian Hu, Shunyang Zhu, Kaixian Bai, Ting Wang, Wei Cheng, Jie Zhang, Jiamin |
author_sort |
Xiao, Shujian |
title |
Recent advances, challenges and functional applications of antifreeze protein in food industry |
title_short |
Recent advances, challenges and functional applications of antifreeze protein in food industry |
title_full |
Recent advances, challenges and functional applications of antifreeze protein in food industry |
title_fullStr |
Recent advances, challenges and functional applications of antifreeze protein in food industry |
title_full_unstemmed |
Recent advances, challenges and functional applications of antifreeze protein in food industry |
title_sort |
recent advances, challenges and functional applications of antifreeze protein in food industry |
publisher |
Wiley |
publishDate |
2023 |
url |
http://dx.doi.org/10.1111/ijfs.16878 |
genre |
Antarc* Antarctica |
genre_facet |
Antarc* Antarctica |
op_source |
International Journal of Food Science & Technology volume 59, issue 3, page 1169-1186 ISSN 0950-5423 1365-2621 |
op_rights |
http://onlinelibrary.wiley.com/termsAndConditions#vor |
op_doi |
https://doi.org/10.1111/ijfs.16878 |
container_title |
International Journal of Food Science & Technology |
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59 |
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3 |
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1169 |
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1186 |
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1800741378245787648 |