Author/Authors :
YANGILAR, Filiz Erzincan Üniversitesi - Diyetetik Bölümü, Turkey , OĞUZHAN YILDIZ, Pınar Ardahan Üniversitesi - Mühendislik Fakültesi - Gıda Mühendisliği Bölümü, Turkey
Title Of Article :
The Important of Antifreeze Proteins’s in Food Industry
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. 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.
NaturalLanguageKeyword :
Antifreeze protein , ice crystals , food industry
JournalTitle :
Erciyes University Journal Of The Institute Of Science and Technology
