Antifreeze Proteins: An Inovative Agent for the Prevention of Foods

İlhan Gün, Aslı Albayrak, Asuman Gürsel

Abstract


Antifreeze proteins are those proteins that have ability to protect the organism against environmental conditions at temperatures below zero, and to resize the shape and size of ice crystals. Due to these properties, they prevent food from sensory, structural and mechanical damages during the storage in cold and they extend the product shelf life. In this review, the types and structure of antifreeze proteins, their mechanism of action and the possibilities of use in food are presented.

Keywords


Antifreeze protein; Ice structuring proteins; Food; Dairy products; Ice cream

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DOI: https://doi.org/10.24925/turjaf.v8i7.1433-1439.2713

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This work is licensed under Creative Commons Attribution 4.0 International License

ISSN: 2148-127X

Turkish JAF Sci.Tech.

Turkish Journal of Agriculture - Food Science and Technology (TURJAF) is indexed by the following national and international scientific indexing services: