Antifreeze Proteins: Characteristics, Function, Mechanism of Action, Sources and Application to Foods

Abstract

Antifreeze proteins (AFPs) are synthesized by various organisms to enable their cells to survive subzero environments. AFPs exert their effects by lowering the freezing point of water as well as preventing the growth of ice crystals and recrystallization during frozen storage. Their ability to modify the growth of ice results in the stabilization of ice crystals over a defined temperature range and in the inhibition of the recrystallization of ice, which could reduce drip loss during thawing, improve the quality and extend the shelf life of frozen food. However, the high cost of these proteins and the requirement of biotechnological methods for commercial production limit their potential use in foods. Despite these limitations relatively small amounts are sufficient to exhibit activity, which suggests AFPs as possible additives for foods in the future. This review presents the results of investigations on the characteristics, function, mechanism of action, sources and potential food uses of AFPs. Practical Applications Antifreeze proteins (AFPs) act both by lowering the freezing point of water and by inhibiting ice crystals, and prevent recrystallization during storage. Because of their advantageous characteristics in recent years, numerous studies have been made on the use of AFPs in improving the properties of frozen foods. The aim of this paper is to present the results of numerous investigations on AFPs obtained from fish, plants or insects and discuss their characteristics, function, mechanism of action, sources and potential food uses.