Extraction of Carrot (Daucus carota) Antifreeze Proteins and Evaluation of Their Effects on Frozen White Salted Noodles

Ding, Xiangli; Zhang, Hui; Liu, Wenhua; Wang, Li; Qian, Haifeng; Qi, Xiguang

doi:10.1007/s11947-013-1101-0

Cited by 46 publications

(24 citation statements)

References 42 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Previous studies underline that these types of proteins were localized in the apoplast (Ding et al 2014;Smallwood et al 1999). Studies carried out on the sequencing of m-RNA encoding the amino acids of this protein showed that this protein was highly hydrophilic (Atıcı and Nalbantoglu 2003;Hassas-Roudsari and Goff 2012).…”

Section: Resultsmentioning

confidence: 97%

Role of ice structuring proteins on freezing–thawing cycles of pasta sauces

et al. 2016

View full text Add to dashboard Cite

The freezing of the food is one of the most important technological developments for the storage of food in terms of quality and safety. The aim of this work was to study the role of an ice structuring protein (ISP) on freezing-thawing cycles of different solutions and commercial Italian pasta sauces. Ice structuring proteins were related to the modification of the structure of ice. The results showed that the freezing time of an aqueous solution containing the protein was reduced to about 20% with respect to a pure water solution. The same effect was demonstrated in sugar-containing solutions and in lipidcontaining sauces. The study proved a specific role of ISP during thawing, inducing a time decrease similar to that of freezing and even more important in the case of tomatobased sauces. This work demonstrated the role of ISP in the freezing-thawing process, showing a significant reduction of processing in the freezing and thawing phase by adding the protein to pure water and different sugar-, salt-and lipid-containing solutions and commercial sauces, with considerable benefits for the food industry in terms of costs and food quality.

show abstract

Section: Resultsmentioning

confidence: 97%

Role of ice structuring proteins on freezing–thawing cycles of pasta sauces

et al. 2016

View full text Add to dashboard Cite

show abstract

“…Vacuum infiltration-centrifugation of the oat AFPs was performed according to a previous method with little modification (Smallwood et al 1999;Ding et al 2014). The oats were washed with distilled water, dried gently using filter paper to remove excess water, and immersed in chilled buffer (50 mM phosphate-buffered saline solution [PBS]; pH 7.4) in a beaker, then the beaker was put in a container connecting a vacuum pump and vacuum infiltrated at 0.75 × 10 5 Pa for 30 min.…”

Section: Extraction Of Oat Afpsmentioning

confidence: 99%

Extraction of Oat (Avena sativa L.) Antifreeze Proteins and Evaluation of Their Effects on Frozen Dough and Steamed Bread

Zhang

Wang

et al. 2015

Food Bioprocess Technol

Self Cite

View full text Add to dashboard Cite

In this study, vacuum infiltration-centrifugation of cold-induced oats at −18°C was adopted in the extraction of oat antifreeze proteins (AFPs), and the effects of the oat AFPs on the physicochemical, rheological, and fermentation properties of frozen dough and the textural characteristics of steamed bread were investigated. Supplementation with oat AFPs lowered the freezable water content of the dough, resulting in some beneficial effects on final steamed bread. The rheological properties of the oat AFP group showed a greater fermentation capacity than did the control group (without oat AFP). A scanning electron microscopic analysis showed that supplementation with oat AFPs could protect the gluten matrix from disruption, thus resulting in superior textural properties in the steamed bread. In conclusion, oat AFPs could be used as a beneficial additive to frozen dough.

show abstract

“…Food Technol., Campinas, v. 18, n. 1, p. 2-13, jan./mar. 2015 Ding et al (2014) avaliaram o efeito da adição de PACs extraídas de cenouras sob diversas propriedades termofísicas, de textura, de cozimento e na microestrutura de noodles congelados. Os resultados obtidos após a análise de calorimetria exploratória diferencial (DSC) demonstraram que a presença das PACs reduziu o conteúdo de água congelável na amostra.…”

Section: Uso Das Pacs Na áRea De Tecnologia De Alimentosunclassified

Revisão: Proteínas anticongelantes – uma tecnologia emergente para o congelamento de alimentos

Provesi

Amante

2015

Braz. J. Food Technol.

View full text Add to dashboard Cite

ResumoUm dos métodos mais tradicionais na conservação de alimentos, o congelamento também pode alterar de forma significativa as características do produto. Grandes cristais de gelo provocam alteração na textura e/ou danos a membranas e componentes celulares. As técnicas de congelamento rápido formam cristais de gelo menores do que o processo lento, porém as flutuações de temperatura durante a distribuição e transporte podem promover o crescimento dos cristais. Esse processo é conhecido como recristalização e é uma barreira na utilização do congelamento como método de conservação em muitos casos. O uso de crioprotetores tradicionais, como a sacarose, é uma alternativa limitada, uma vez que concentrações elevadas são requeridas. Na década de 1970, foi descrita em peixes de águas frias uma classe de proteínas que, em baixa concentração, pode interagir e influenciar o crescimento do cristal de gelo. Elas foram chamadas de proteínas anticongelantes (PACs), sendo encontradas também em plantas, animais e micro-organismos ambientados a baixas temperaturas. Essas proteínas podem intervir no processo de formação do núcleo inicial do gelo, reduzir o ponto de congelamento da água, ou, ainda, inibir a recristalização, principalmente para PACs de vegetais. Há diversos trabalhos publicados e algumas patentes registradas para o uso de PACs em diversos alimentos, como lácteos, carnes, massas, frutas e hortaliças, conservando de melhor forma as características originais do alimento. Atualmente, o custo ainda é uma barreira para utilização comercial das PACs. Contudo, a descoberta de novas fontes pode reduzir seu custo e tornar essas proteínas uma ferramenta efetiva na manutenção da textura de alimentos congelados. Baseada em trabalhos que avaliaram aspectos químicos das PACs e exemplos de sua aplicação, esta revisão tem como objetivo principal apresentar as características gerais das PACs e discutir sobre sua utilização. Palavras-chave: Proteínas anticongelantes; Gelo; Congelamento; Recristalização. SummaryAlthough freezing is one of the traditional methods of food preservation, it can also significantly change the product characteristics. Large ice crystals cause changes in the texture and damage cell membranes and components. The quick freezing techniques form smaller ice crystals than the slow process, but temperature fluctuations during transport and distribution can promote crystal growth. This process is known as recrystallization and is a barrier to the use of freezing as a preservation method in many cases. The use of traditional cryoprotectants such as sucrose is a limited alternative since high concentrations are required. In the 70's a cold water fish class of proteins was described that could interact and influence ice crystal growth even at low concentrations. They were denominated antifreeze proteins (AFPs) and are also found in plants, animals and microorganisms acclimatized to low temperatures. These proteins can interfere in the formation of the initial stable ice crystal nucleus, reduce the freezing point of wa...

show abstract

Extraction of Carrot (Daucus carota) Antifreeze Proteins and Evaluation of Their Effects on Frozen White Salted Noodles

Cited by 46 publications

References 42 publications

Role of ice structuring proteins on freezing–thawing cycles of pasta sauces

Role of ice structuring proteins on freezing–thawing cycles of pasta sauces

Extraction of Oat (Avena sativa L.) Antifreeze Proteins and Evaluation of Their Effects on Frozen Dough and Steamed Bread

Revisão: Proteínas anticongelantes – uma tecnologia emergente para o congelamento de alimentos

Contact Info

Product

Resources

About