Effects of plant-derived antifreeze proteins on properties of gluten:A review

  • ZHANG Yanjie ,
  • WANG Jinhui ,
  • AI Zhilu ,
  • FAN Huiping
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  • 1(College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China)
    2(Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou 450002, China)
    3(National R&D Center For Frozen Rice& Wheat Produces Processing Technology, Zhengzhou 450002, China)

Received date: 2021-07-13

  Revised date: 2021-08-18

  Online published: 2022-05-26

Abstract

Antifreeze proteins (AFPs) have thermal hysteresis activity, which can inhibit the recrystallization of ice crystals. Applying AFPs to frozen storage and freeze-thaw gluten proteins can inhibit the occurrence of gluten fission to a certain extent. In this paper, the characteristics of plant antifreeze proteins from different sources were classified, and the effects of antifreeze proteins on the main structure, function and thermodynamic properties of gluten proteins during the process of freezing storage and freezing-thawing were described one by one. The regulation mechanism of these proteins was also been summarized.

Cite this article

ZHANG Yanjie , WANG Jinhui , AI Zhilu , FAN Huiping . Effects of plant-derived antifreeze proteins on properties of gluten:A review[J]. Food and Fermentation Industries, 2022 , 48(9) : 267 -273 . DOI: 10.13995/j.cnki.11-1802/ts.028578

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