Controlling the Freezing Process with Antifreeze Proteins

Ramløv, Hans; Johnsen, Johannes Lørup

doi:10.1016/b978-0-12-411479-1.00029-2

Cited by 9 publications

(12 citation statements)

References 196 publications

(260 reference statements)

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“…Some five different types of fish AFPs have been isolated and characterized, termed AFP type I–IV and antifreeze glycoproteins (AFGPs) (Harding et al . ; Kristiansen and Zachariassen ; Petzold and Aguilera ; Hassas‐Roudsari and Goff ; Ramlov and Johnsen ). There are also two types of insect‐derived AFPs (Jin‐Yao et al .…”

Section: Classification and Structural Characteristicsmentioning

confidence: 99%

“…It contains three repeats of Thr‐Ala‐Ala‐X‐Ala‐X‐X‐Ala‐Ala‐X‐X, in which the Ala position is mostly alanine. This protein is a straight α‐helix about 58 A° in length (Ramlov and Johnsen ). Molecular mass ranges from 3.3 to 4.5 kDa (Davies and Hew ; Crevel et al .…”

Section: Classification and Structural Characteristicsmentioning

confidence: 99%

“…; Petzold and Aguilera ). The protein structures are stabilized via disulphide bonds between cysteines, and the general three‐dimensional structures are characterized by two α‐helices and two β‐sheets (Ramlov and Johnsen ). Molecular mass ranges from 11 to 24 kDa (Hassas‐Roudsari and Goff ).…”

Section: Classification and Structural Characteristicsmentioning

confidence: 99%

“…The tertiary structure of type III AFPs is globular or rather a triangular prism with two relatively flat faces. One face of the prism is involved in ice binding (Ramlov and Johnsen ).…”

Section: Classification and Structural Characteristicsmentioning

confidence: 99%

“…The protein has a high molecular weight of approximately 12 kDa and is composed of 108 amino acids, which is much higher than other known sculpin AFPs. The protein is highly helical with a significant number of α‐helical folds and four amphipathic helices arranged antiparallel with the hydrophobic sides facing the interior and the polar sides facing the solvent water (Ramlov and Johnsen ).…”

Section: Classification and Structural Characteristicsmentioning

confidence: 99%

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Antifreeze Proteins: Characteristics, Function, Mechanism of Action, Sources and Application to Foods

Üstün

Turhan

2015

Journal of Food Processing and Preservation

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Antifreeze proteins (AFPs) are synthesized by various organisms to enable their cells to survive subzero environments. AFPs exert their effects by lowering the freezing point of water as well as preventing the growth of ice crystals and recrystallization during frozen storage. Their ability to modify the growth of ice results in the stabilization of ice crystals over a defined temperature range and in the inhibition of the recrystallization of ice, which could reduce drip loss during thawing, improve the quality and extend the shelf life of frozen food. However, the high cost of these proteins and the requirement of biotechnological methods for commercial production limit their potential use in foods. Despite these limitations relatively small amounts are sufficient to exhibit activity, which suggests AFPs as possible additives for foods in the future. This review presents the results of investigations on the characteristics, function, mechanism of action, sources and potential food uses of AFPs.

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Section: Classification and Structural Characteristicsmentioning

confidence: 99%

Section: Classification and Structural Characteristicsmentioning

confidence: 99%

Section: Classification and Structural Characteristicsmentioning

confidence: 99%

“…The tertiary structure of type III AFPs is globular or rather a triangular prism with two relatively flat faces. One face of the prism is involved in ice binding (Ramlov and Johnsen ).…”

Section: Classification and Structural Characteristicsmentioning

confidence: 99%

Section: Classification and Structural Characteristicsmentioning

confidence: 99%

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