FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (17): 331-337.doi: 10.7506/spkx1002-6630-20190303-025

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Recent Progress and Application Prospects of Antifreeze Peptides in Food Industry

CHEN Xu, CAI Xixi, WANG Shaoyun, YANG Fujia, WU Jinhong   

  1. (1. College of Chemical Engineering, Fuzhou University, Fuzhou 350108, China; 2. College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China; 3. School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China)
  • Online:2019-09-15 Published:2019-09-23

Abstract: Antifreeze peptides are a class of small proteins or protein hydrolysates that can protect the organism from harm when it is frozen or sub-frozen. Antifreeze peptides have attracted great research interest in recent years because of their incomparable advantages over traditional commercial cryoprotectants and natural antifreeze proteins. This paper reviews the current status of research on antifreeze peptides with a focus on their properties, characteristics, mechanisms of action and applications in the food industry. Furthermore, some prospects for the future development and applications of antifreeze peptides are discussed.

Key words: antifreeze peptides, antifreeze mechanism, ice crystals, cryoprotectant, food industry

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