A Review of the Mechanism of Action of Plant Antifreeze Proteins and Their Application in Food

被引：1

作者：

Yu, Jing ^{[1
]}

Hu, Yingying ^{[1
]}

Wen, Rongxin ^{[1
]}

Qin, Ligang ^{[2
]}

Chen, Qian ^{[1
]}

机构：

[1] School of Food Science, Northeast Agricultural University, Harbin,150030, China

[2] School of Animal Science and Technology, Northeast Agricultural University, Harbin,150030, China

来源：

Shipin Kexue/Food Science | 2019年 / 40卷 / 23期

关键词：

Food products - Purification - Food processing - Food storage;

D O I：

10.7506/spkx1002-6630-20181109-100

中图分类号：

学科分类号：

摘要：

Antifreeze proteins (AFPs) are a family of proteins with thermal hysteresis activity that bind to ice crystals,inhibit their growth, reduce the freezing point, and suppress recrystallization. AFPs play a positive role in prolonging the storage period and improving the quality of frozen food products due to their special structures and functions. This article provides a brief review of recent studies on plant AFPs with respect to their mechanism of action in food processing, the currently available methods for their separation and purification, and their applications in food in the future. It is expected to provide a theoretical basis for the application of plant-derived AFPs in frozen food products. © 2019, China Food Publishing Company. All right reserved.

引用

页码：305 / 312

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