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Antifreeze Proteins and Their Use in Food Technology

Year 2011, Volume: 9 Issue: 6, 46 - 51, 01.12.2011

Abstract

The antifreeze proteins were first identified in the Notothenioid in the Antarctic Ocean, and consist of a repeated glycopeptide, Ala-Ala-Thr-galactosyl-N-acetyl galactosamine units. Hydroxyl and carbonly groups of these proteins can bind to ice crystals, which in turn can prevent freezing and modify the growth of ice crystals. Antifreeze proteins show a great diversity in their structure, and they are identified in a variety of organisms including bacteria, insects, plants and fish. In addition to the ability of antifreeze proteins to depress freezing points of solutions, they can inhibit recrystallization during freezing and thawing, and neutralize the effects of ice nucleators. Therefore, antifreeze proteins can be potentially used as natural ice modulators in the cold storage of foods. These properties of antifreeze proteins could help to preserve the quality of frozen meat, fish, fruit and vegetables and smooth textures in ice cream during storage and distribution

References

  • Clarke, C.J., Buckley, S., Lindner, N., 2003. Ice- structuring proteins in ice cream. Proceedings of the Second IDF International Symposium on Ice Cream, May 14-16, 2003, Thessaloniki, Greece, 33-44p.
  • Bektaş, G.I., Altıntaş, A., 2007. Antifiriz proteinler. Etlik Veteriner Mikrobiyoloji Dergisi 18: 27-32.
  • Ewart, K.V., Lin, Q., Hew, C.L., 1999. Structure, function and evolution of antifreeze proteins. Cellular and Molecular Life Sciences 55: 271-283.
  • Crevel, R.W.R., Fedyk, J.K., Spurgeon, M.J., 2002. Antifreeze proteins: Characteristics, occurrence and human exposure. Food and Chemical Toxicology 40: 899-903.
  • Fletcher, G.L., Goddard, S.V., Wu, Y., 1999. Antifreeze proteins and their genes: From basic research to business opportunities. Chemtech 30: 17-28.
  • Barrett, J., 2001. Thermal hysteresis proteins. The International Journal of Biochemistry & Cell Biology 33: 105-117.
  • Deng, G., Andrews, D.W., Laursen, R.A., 1997. Amino acid sequence of a new type of antifreeze protein, from the longhorn sculpin Myoxocephalus octodecimspinosis. Biochemical Societies 402: 17-20. of European
  • Kuiper, M.J., Davies, P.L., Walker,V.K., 2001. A theoretical model of a plant antifreeze protein from Lolium perene. Biophysical Journal 81(6): 3560– 3565.
  • Griffith, M., Yaish, M.W.F., 2004. Antifreeze proteins in overwintering plants: A tale of two activities. Trends in Plant Science 9(8): 399-405.
  • Antson, A.A., Smith, D.J., Roper, D.I., Lewis, S., Caves, L.S.D., Verma, C.S., Buckley, S.L., Lillford, P.J., Hubbard, R.E., 2001. Understanding the mechanism of ice binding by type III antifreeze proteins. Journal of Molecular Biology 305: 875- 889.
  • Aleong, J.M., 2008. Novel ice recrystallizaton inhibition agents in ice cream, Master of Science Thesis, The University of Guelph, Canada, 113p.
  • Feeney, R.E., Yeh, Y., 1998. Antifreeze proteins: Current status and possible food uses. Trends in Food Science & Technology 9: 102-106.
  • Kristiansen, E., Zachariassen, K.E., 2005. The mechanism by which fish antifreeze proteins cause thermal hysteresis. Cryobiology 51: 262-280.
  • Wilson, P.W., 1994. A model for thermal hysteresis utilizing the anisotropic interfacial energy of ice crystals. Crybiology 31: 406-412.
  • Duman, J.G., Serianni, A.S., 2002. The role of endogenous antifreeze protein enhancers in the hemolymph thermal hysteresis activity of the beetle Dendroides Physiology 48: 103-111. Journal of Insect
  • Griffith, M., Ewart, K.V., 1995. Antifreeze proteins and their potential use in frozen foods. Biotechnology Advances 13(3): 375-402.
  • Anonymous, 2009. Antifreeze protein, http://en.wikipedia.org/wiki/Antifreeze_protein.
  • Graether, S.P., Kulper, M.J., Gagné, S.M., Walker, V.K., Jia, Z., Sykes, B.D., Davies, P.L., 2000. β- Helix structure and ice-binding properties of a hyperactive antifreeze protein from an insect. Nature 406: 325-328.
  • Parody Morreale, A., Murpy, K.P., Di Cera, E., Fall, R., De Vries, A.L., Gill, J.L., 1988. Inhibition of bacterial ice nucleators by fish antifreeze glycoproteins. Nature 333: 782-783.
  • Buckley, S.L., Lillford, P.J., 2009. Antifreeze Proteins: Their Structure, Binding and Use. In Modern Biopolymer Science, Edited by S. Kasapis, I. Norton, J. Ubbink, Academic Press, USA, 93- 128p.
  • Inada, T., 2004. Substitutes antifreeze proteins: Potential applications in ice slurry systems. 14th International Conference on the Properties of Water and Steam, August 29-September 3, 2004, Kyoto, Japan, 660-669p.
  • Li, B., Sun, D.W., 2002. Novel methods for rapid freezing and thawing of foods - a review. Journal of Food Engineering 54: 175-182.
  • Zhang, C., Zhang, H., Wang, L., 2007. Effect of carrot (Daucus carota) antifreeze proteins on the fermentation capacity of frozen dough. Food Research International 40: 763–769.
  • Zhang, C., Zhang, H., Wang, L.,Guo, X., 2008. Effect of carrot (Daucus carota) antifreeze proteins on texture properties of frozen dough and volatile compounds of crumb. LWT- Food Science and Technology 41: 1029-1036.

Antifiriz Proteinler ve Gıda Teknolojisinde Kullanımı

Year 2011, Volume: 9 Issue: 6, 46 - 51, 01.12.2011

Abstract

İlk kez Antarktika sularında yaşayan Notothenioid’lerde varlığı gösterilen antifiriz proteinler alanin-alanin-threoningalaktozil-N-asetilgalaktozamin birimlerinin tekrarlanması ile meydana gelen glikopeptit bir yapıdır. Bu proteinler hidroksil ve karbonil grupları ile buz kristallerine bağlanarak donma olayını engellemekte ve buz kristallerinin gelişimini modifiye etmektedir. Antifiriz proteinler yapısal olarak belirgin farklılıklar göstermekte olup, bakterilerde, böceklerde, bitkilerde ve balıklarda olmak üzere çeşitli organizmalarda bulunmaktadır. Bununla beraber, antifiriz proteinlerin bulundukları çözeltilerin donma noktalarını baskılama, donma ve erime sırasında rekristalizasyonu inhibe etme, buz nükleatörlerinin etkilerini nötralize etme gibi özellikleri bu proteinlerin gıdaların soğukta depolanmasında doğal buz modülatörleri olarak kullanımına olanak sağlamaktadır. Antifiriz proteinlerin bu özellikleri dondurulmuş et, balık, meyve ve sebze kalitesinin korunmasına ve depolama ve dağıtım süresince dondurmada düzgün yapının muhafaza edilmesine yardımcı olabilmektedir

References

  • Clarke, C.J., Buckley, S., Lindner, N., 2003. Ice- structuring proteins in ice cream. Proceedings of the Second IDF International Symposium on Ice Cream, May 14-16, 2003, Thessaloniki, Greece, 33-44p.
  • Bektaş, G.I., Altıntaş, A., 2007. Antifiriz proteinler. Etlik Veteriner Mikrobiyoloji Dergisi 18: 27-32.
  • Ewart, K.V., Lin, Q., Hew, C.L., 1999. Structure, function and evolution of antifreeze proteins. Cellular and Molecular Life Sciences 55: 271-283.
  • Crevel, R.W.R., Fedyk, J.K., Spurgeon, M.J., 2002. Antifreeze proteins: Characteristics, occurrence and human exposure. Food and Chemical Toxicology 40: 899-903.
  • Fletcher, G.L., Goddard, S.V., Wu, Y., 1999. Antifreeze proteins and their genes: From basic research to business opportunities. Chemtech 30: 17-28.
  • Barrett, J., 2001. Thermal hysteresis proteins. The International Journal of Biochemistry & Cell Biology 33: 105-117.
  • Deng, G., Andrews, D.W., Laursen, R.A., 1997. Amino acid sequence of a new type of antifreeze protein, from the longhorn sculpin Myoxocephalus octodecimspinosis. Biochemical Societies 402: 17-20. of European
  • Kuiper, M.J., Davies, P.L., Walker,V.K., 2001. A theoretical model of a plant antifreeze protein from Lolium perene. Biophysical Journal 81(6): 3560– 3565.
  • Griffith, M., Yaish, M.W.F., 2004. Antifreeze proteins in overwintering plants: A tale of two activities. Trends in Plant Science 9(8): 399-405.
  • Antson, A.A., Smith, D.J., Roper, D.I., Lewis, S., Caves, L.S.D., Verma, C.S., Buckley, S.L., Lillford, P.J., Hubbard, R.E., 2001. Understanding the mechanism of ice binding by type III antifreeze proteins. Journal of Molecular Biology 305: 875- 889.
  • Aleong, J.M., 2008. Novel ice recrystallizaton inhibition agents in ice cream, Master of Science Thesis, The University of Guelph, Canada, 113p.
  • Feeney, R.E., Yeh, Y., 1998. Antifreeze proteins: Current status and possible food uses. Trends in Food Science & Technology 9: 102-106.
  • Kristiansen, E., Zachariassen, K.E., 2005. The mechanism by which fish antifreeze proteins cause thermal hysteresis. Cryobiology 51: 262-280.
  • Wilson, P.W., 1994. A model for thermal hysteresis utilizing the anisotropic interfacial energy of ice crystals. Crybiology 31: 406-412.
  • Duman, J.G., Serianni, A.S., 2002. The role of endogenous antifreeze protein enhancers in the hemolymph thermal hysteresis activity of the beetle Dendroides Physiology 48: 103-111. Journal of Insect
  • Griffith, M., Ewart, K.V., 1995. Antifreeze proteins and their potential use in frozen foods. Biotechnology Advances 13(3): 375-402.
  • Anonymous, 2009. Antifreeze protein, http://en.wikipedia.org/wiki/Antifreeze_protein.
  • Graether, S.P., Kulper, M.J., Gagné, S.M., Walker, V.K., Jia, Z., Sykes, B.D., Davies, P.L., 2000. β- Helix structure and ice-binding properties of a hyperactive antifreeze protein from an insect. Nature 406: 325-328.
  • Parody Morreale, A., Murpy, K.P., Di Cera, E., Fall, R., De Vries, A.L., Gill, J.L., 1988. Inhibition of bacterial ice nucleators by fish antifreeze glycoproteins. Nature 333: 782-783.
  • Buckley, S.L., Lillford, P.J., 2009. Antifreeze Proteins: Their Structure, Binding and Use. In Modern Biopolymer Science, Edited by S. Kasapis, I. Norton, J. Ubbink, Academic Press, USA, 93- 128p.
  • Inada, T., 2004. Substitutes antifreeze proteins: Potential applications in ice slurry systems. 14th International Conference on the Properties of Water and Steam, August 29-September 3, 2004, Kyoto, Japan, 660-669p.
  • Li, B., Sun, D.W., 2002. Novel methods for rapid freezing and thawing of foods - a review. Journal of Food Engineering 54: 175-182.
  • Zhang, C., Zhang, H., Wang, L., 2007. Effect of carrot (Daucus carota) antifreeze proteins on the fermentation capacity of frozen dough. Food Research International 40: 763–769.
  • Zhang, C., Zhang, H., Wang, L.,Guo, X., 2008. Effect of carrot (Daucus carota) antifreeze proteins on texture properties of frozen dough and volatile compounds of crumb. LWT- Food Science and Technology 41: 1029-1036.
There are 24 citations in total.

Details

Primary Language Turkish
Journal Section Research Article
Authors

Ayşe Aşçı This is me

Emine Mine Çomak Göçer This is me

Ahmet Küçükçetin This is me

Publication Date December 1, 2011
Published in Issue Year 2011 Volume: 9 Issue: 6

Cite

APA Aşçı, A., Çomak Göçer, E. M., & Küçükçetin, A. (2011). Antifiriz Proteinler ve Gıda Teknolojisinde Kullanımı. Akademik Gıda, 9(6), 46-51.
AMA Aşçı A, Çomak Göçer EM, Küçükçetin A. Antifiriz Proteinler ve Gıda Teknolojisinde Kullanımı. Akademik Gıda. December 2011;9(6):46-51.
Chicago Aşçı, Ayşe, Emine Mine Çomak Göçer, and Ahmet Küçükçetin. “Antifiriz Proteinler Ve Gıda Teknolojisinde Kullanımı”. Akademik Gıda 9, no. 6 (December 2011): 46-51.
EndNote Aşçı A, Çomak Göçer EM, Küçükçetin A (December 1, 2011) Antifiriz Proteinler ve Gıda Teknolojisinde Kullanımı. Akademik Gıda 9 6 46–51.
IEEE A. Aşçı, E. M. Çomak Göçer, and A. Küçükçetin, “Antifiriz Proteinler ve Gıda Teknolojisinde Kullanımı”, Akademik Gıda, vol. 9, no. 6, pp. 46–51, 2011.
ISNAD Aşçı, Ayşe et al. “Antifiriz Proteinler Ve Gıda Teknolojisinde Kullanımı”. Akademik Gıda 9/6 (December 2011), 46-51.
JAMA Aşçı A, Çomak Göçer EM, Küçükçetin A. Antifiriz Proteinler ve Gıda Teknolojisinde Kullanımı. Akademik Gıda. 2011;9:46–51.
MLA Aşçı, Ayşe et al. “Antifiriz Proteinler Ve Gıda Teknolojisinde Kullanımı”. Akademik Gıda, vol. 9, no. 6, 2011, pp. 46-51.
Vancouver Aşçı A, Çomak Göçer EM, Küçükçetin A. Antifiriz Proteinler ve Gıda Teknolojisinde Kullanımı. Akademik Gıda. 2011;9(6):46-51.

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