Antifreeze Proteins: An Inovative Agent for the Prevention of Foods

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.

Antifriz Proteinler: Gıdaların Korunmasında İnovatif Bir Ajan

Antifriz proteinler, sıfırın altındaki sıcaklık derecelerinde organizmayı çevre şartlarına karşı koruma ve buz kristallerinin şeklini ve büyüklüğünü yeniden düzenleme gibi özel yeteneğe sahip proteinlerdir. Bu özelliklerinden dolayı soğukta depolama sırasında gıdaların duyusal, yapısal ve mekaniksel hasarları önlediği görülmekte ve ürünün raf ömrünü uzatmaktadırlar. Bu derlemede, antifriz proteinlerin tipleri, yapısal özellikleri ve etki mekanizmaları ile gıda alanında kullanım olanakları hakkında bilgi sunulmuştur.

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Türk Tarım - Gıda Bilim ve Teknoloji dergisi-Cover
  • ISSN: 2148-127X
  • Yayın Aralığı: Aylık
  • Başlangıç: 2013
  • Yayıncı: Turkish Science and Technology Publishing (TURSTEP)
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