Erciyes Üniversitesi Fen Bilimleri Enstitüsü Fen Bilimleri Dergisi 1012-2354 Erciyes Üniversitesi Gıda Endüstrisinde Antifriz Proteinlerin Önemi The Important of Antifreeze Proteins’s in Food Industry Yangılar Filiz Oğuzhan Yıldız Pınar ARDAHAN ÜNİVERSİTESİ, MÜHENDİSLİK FAKÜLTESİ, GIDA MÜHENDİSLİĞİ BÖLÜMÜ 02 01 2016 32 1 81 87 02 01 2016 Copyright © 1985, Erciyes Üniversitesi Fen Bilimleri Enstitüsü Fen Bilimleri Dergisi 1985 Erciyes Üniversitesi Fen Bilimleri Enstitüsü Fen Bilimleri Dergisi

Antifriz proteinler (AFP); üç amino asitlik bir peptid zincirinin üçüncü amino asidine kovalant bağlarla bağlanmış bir disakkarit molekülünden oluşan birimlerin (alanin-alanin-threonin-galaktozil-N-asetilgalaktozamin) tekrarlanması ile meydana gelen glikopeptid yapılardır. Buz yüzeyine bağlanabilen, buz kristallerinin büyüyebilmelerini ve yeniden kristallenmelerini kontrol edebilme yeteneğine sahip özel proteinlerdir. Bu özelliklerinden dolayı yapısal ve mekaniksel hasarları önleme etkisi göstererek gıdaların duyusal özelliklerini geliştirmektedirler. Özellikle donmuş gıdalarda yeniden kristallenmenin önlenmesinde etkili olup, çözündürülme işleminde damlama kaybını azaltmakta ve raf ömrünü uzatmaktadırlar. Ancak üretim maliyetlerinin yüksek olması ve elde edilmelerinin zor olmasından dolayı aktif olarak ticari uygulamaya henüz geçilememiştir. Bu derlemede gıda endüstrisi için bu kadar fonksiyonel özelliklere sahip olan bu özel proteinlerin geliştirilmesi ve çeşitli tekniklerle uygulama alanlarının yaygınlaştırılmasının önemi vurgulanmıştır.

Antifreeze proteins (AFP) are glycopeptide structures which is occured by repeated disaccharide molecules linked with covalent bonds to three amino acids with peptide chain the third amino acid. Bindings structural of ice, growth of the ice crystals and ability of controlled re-crystalization are a special proteins. By showing prevent the effect of structural and mechanical damage is improved sensory properties of foods because of this speciality. Especially, it is expanded shelf-life and reduced drip loss as process of thawing in frozen foods. However, it hasn’t apply as active practise of commercially due to difficult obtain and higher of production cost, yet. In this review this special protein to develop which is have so much functional properties for food industry and promote the application fields with various techniques are emphasized.

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