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Journals / Erciyes Üniversitesi Fen Bilimleri Enstitüsü Fen Bilimleri Dergisi / 2016 / Cilt: 32 - Sayı: 1

The Important of Antifreeze Proteins’s in Food Industry

Gıda Endüstrisinde Antifriz Proteinlerin Önemi

Filiz YANGILAR
Pınar OĞUZHAN YILDIZ
Pages
81–87
Publication Date
2016-02-01
DOI
—
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

In this review this special protein to develop which is have so much functional properties for food industry and promote the application fields with various techniques are emphasized.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Antifreeze proteins (AFP) are glycopeptide structures which is occured by repeated disaccharide molecules linked with covalent bonds to three amino acids with peptide chain the third amino acid.
📊
Key Findings & Data:Bindings structural of ice, growth of the ice crystals and ability of controlled re-crystalization are a special proteins.
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Conclusion & Impact:In this review this special protein to develop which is have so much functional properties for food industry and promote the application fields with various techniques are emphasized.
🔬Design:Review & Systematic Survey
📍Scope:Comprehensive Sample
⚙️Variables:Antifriz protein · buz kristalleri · gıda endüstrisi

Abstract

Antifreeze proteins (AFP) are glycopeptide structures which is occured by repeated disaccharide molecules linked with covalent bonds to three amino acids with peptide chain the third amino acid. Bindings structural of ice, growth of the ice crystals and ability of controlled re-crystalization are a special proteins. By showing prevent the effect of structural and mechanical damage is improved sensory properties of foods because of this speciality. Especially, it is expanded shelf-life and reduced drip loss as process of thawing in frozen foods. However, it hasn’t apply as active practise of commercially due to difficult obtain and higher of production cost, yet. In this review this special protein to develop which is have so much functional properties for food industry and promote the application fields with various techniques are emphasized.

Özet

Antifriz proteinler (AFP); üç amino asitlik bir peptid zincirinin üçüncü amino asidine kovalant bağlarla bağlanmış bir disakkarit molekülünden oluşan birimlerin (alanin-alanin-threonin-galaktozil-N-asetilgalaktozamin) tekrarlanması ile meydana gelen glikopeptid yapılardır. Buz yüzeyine bağlanabilen, buz kristallerinin büyüyebilmelerini ve yeniden kristallenmelerini kontrol edebilme yeteneğine sahip özel proteinlerdir. Bu özelliklerinden dolayı yapısal ve mekaniksel hasarları önleme etkisi göstererek gıdaların duyusal özelliklerini geliştirmektedirler. Özellikle donmuş gıdalarda yeniden kristallenmenin önlenmesinde etkili olup, çözündürülme işleminde damlama kaybını azaltmakta ve raf ömrünü uzatmaktadırlar. Ancak üretim maliyetlerinin yüksek olması ve elde edilmelerinin zor olmasından dolayı aktif olarak ticari uygulamaya henüz geçilememiştir. Bu derlemede gıda endüstrisi için bu kadar fonksiyonel özelliklere sahip olan bu özel proteinlerin geliştirilmesi ve çeşitli tekniklerle uygulama alanlarının yaygınlaştırılmasının önemi vurgulanmıştır.

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Cite This Article

YANGILAR, F., YILDIZ, P. O. (2016). The Important of Antifreeze Proteins’s in Food Industry. Erciyes Üniversitesi Fen Bilimleri Enstitüsü Fen Bilimleri Dergisi, Cilt: 32 - Sayı: 1, 81–87. https://ajindex.com/articles/253079

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