Penguin egg‐white and polar fish blood‐serum proteins

Abstract

The development of, and findings in, a long-term research program on penguin proteins and polar fish blood proteins are described. Two of the egg-white proteins from the Adelie penguin (Pygoscelis adeliue) have unique properties: a glycoprotein named penalbumin that is a major constituent with some characteristics similar t o ovalbumin, and an ovomucoid with strong inhibitory capacity for subtilisin as well as for bovine trypsin and achymotrypsin. The antifreeze glycoproteins from Antarctic fish (Trematomus borchgrevinki and Dissostichus mawsoni) and an Arctic fish (Boreogadus saida) appear to function noncolligatively by lowering the freezing temperature without affecting the melting point. Current evidence indicates that the antifreeze glycoprotein functions at the ice-solution interface, either on the ice surface or in a transition layer between the solution and the ice.

Estudo da influencia da formulação e das condições operacionais dos tipos de congelamento na qualidade da massa e do pão

“…Outro grupo de compostos que inibem a formação de gelo, chamados de agentes anticongelantes, aparecem em produtos naturais como proteínas e glicoproteínas (Feeney, 1982). A interação da nucleação e dos cristais de gelo afetam a forma e o tamanho dos cristais de gelo formados na massa.…”