抗冻蛋白是一类冰结构蛋白质,在0℃以下能够控制冰晶生长和抑制冰再结晶,可作为低温保护剂,用于保护食品在冷冻保存过程中营养成分不流失.该文对抗冻蛋白的来源、特性、制备与纯化进行综述,并总结抗冻蛋白在冷冻食品应用中的进展,为将来抗冻蛋白产业化生产提供理论参考.
Antifreeze proteins(AFPs)are a class of ice-structuring proteins that can control ice crystal growth and inhibit ice recrystallization below 0℃.They serve as cryoprotectants,preserving the nutritional components of food during the freezing process.This review covered the sources,characteristics,preparation,and purifica-tion 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.