Antifreeze Proteins and Their Use in Food Technology

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

Ayşe Aşçı Emine Mine Çomak Göçer Ahmet Küçükçetin

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

Keywords

Antifreeze proteins, Thermal hysteresis, Recrystallization inhibition, Ice nucleation, Frozen foods

Antifiriz Proteinler ve Gıda Teknolojisinde Kullanımı

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

Keywords

Antifiriz proteinler, Termal histerizis, Rekristalizasyon inhibisyonu, Buz nükleasyonu, Dondurulmuş gıdalar

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