Antifreeze proteins (AFPs) are the thermal hysteresis proteins that have the ability to modify the growth and inhibit the recrystallization of the ice. Antifreeze proteins aroused great interests of many researchers due to its special structure and functions. In this article, the recent advance in antifreeze protein was reviewed, and the types, properties, measurements, gene structures of antifreeze protein, and its applications in food industry were introduced. The application trials indicated that antifreeze protein could significantly improve the qualities of frozen foods, which suggested the potential food additives of antifreeze protein in future frozen food industry.
WANG Shao-yun, ZHAO Jun,WU Jin-hong, CHEN Lin. Research Progress in Antifreeze Proteins and Application in Food Industry[J]. Journal of Food Science and Technology,2011,29(4):50-57.Copy