Research Progress in the Structure-Function Relationship of Aquatic Antifreeze Proteins and Its Application in Food Processing and Storage

Antifreeze proteins are a family of proteins that have the properties of improving the antifreeze ability of organism. They were attached to a specific surface of ice crysta irreversibly to reduce freezing point,modify ice crystal morphology and inhibit recrystallization,which has an antifreeze activity. There would have great significance of the antifreeze proteins applied to prolong the storage life and improve the quality of frozen food. The structure-function relationship of antifreeze proteins from aquatic products(mainly including fish,shrimp,shellfish and other aquatic products)and its application in food processing and storage were reviewed in this paper. Summarizing the aquatic antifreeze proteins as cryoprotectant used in transgenic aquatic products processing,frozen or frozen storage of aquatic products,processing and storage of meat products,frozen dough technology of cereals and oilseeds products,transgenic fruit and vegetable processing and storage as well as dairy products processing and storage,which would lay a theoretical foundation for further research and application prospects of antifreeze protein in aquatic products,of which the future research direction was discussed and prospected.