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- Title
抗冻蛋白的制备及其在食品工业的 应用研究进展.
- Authors
王静静; 廖爱美; 刘莹莹; 陈新阳; 薛迎春; 潘龙; 黄继红; 侯银臣
- Abstract
Antifreeze proteins (AFPs)are a class of ice-structuring proteins that can control ice crystal growth and inhibit ice recrystallization below 0°C. They serve as cryoprotectants, preserving the nutritional components of food during the freezing process. This review covered the sources, characteristics, preparation, and purification of antifreeze proteins. It also summarized the progress of antifreeze proteins in the application of frozen foods, providing theoretical references for future industrial production of AFPs.
- Subjects
ANTIFREEZE proteins
- Publication
Food Research & Development, 2023, Vol 45, Issue 24, p186
- ISSN
1005-6521
- Publication type
Article
- DOI
10.12161/j.issn.1005-6521.2023.24.026