Antifreeze Proteins: An Inovative Agent for the Prevention of Foods

Authors

  • İlhan Gün Food Processing Department, Dairy Products Technology, Burdur Food, Agriculture and Livestock Vocational School, Burdur Mehmet Akif Ersoy University 15030, Burdur http://orcid.org/0000-0003-0047-273X
  • Aslı Albayrak Food Processing Department, Dairy Products Technology, Burdur Food, Agriculture and Livestock Vocational School, Burdur Mehmet Akif Ersoy University 15030, Burdur http://orcid.org/0000-0002-1636-148X
  • Asuman Gürsel Food Processing Department, Dairy Products Technology, Burdur Food, Agriculture and Livestock Vocational School, Burdur Mehmet Akif Ersoy University 15030, Burdur http://orcid.org/0000-0003-1808-9982

DOI:

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

Keywords:

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

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.

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Published

30.07.2020

How to Cite

Gün, İlhan, Albayrak, A., & Gürsel, A. (2020). Antifreeze Proteins: An Inovative Agent for the Prevention of Foods. Turkish Journal of Agriculture - Food Science and Technology, 8(7), 1433–1439. https://doi.org/10.24925/turjaf.v8i7.1433-1439.2713

Issue

Vol. 8 No. 7 (2020)

Section

Review Articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.