Tian Jing, Walayat Noman, Ding Yuting, Liu Jianhua
College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P. R. China.
Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, P. R. China.
Compr Rev Food Sci Food Saf. 2022 Jan;21(1):321-339. doi: 10.1111/1541-4337.12865. Epub 2021 Nov 11.
Freeze-induced changes including protein denaturation, ice crystals formation and lipid oxidation are mainly responsible for the quality deterioration persistent in aquatic foods. Here, for the first time, the cryoprotectants with trifunctional properties have been suggested for aquatic food cryopreservation and have exhibited exceptional cryoprotective abilities. In this study, in-depth discussion of protein denaturation, ice crystal formation and lipid oxidation is added in order to understand their mechanism, emphasizing on the necessity and use of trifunctional cryoprotectants in aquatic foods during frozen storage. Trifunctional cryoprotectants have strong abilities to prevent the formation of malondihaldehyde and aldehydes resulting from lipid oxidation, which further interact with proteins, subsequently lead to protein denaturation. Besides these all cryoprotective properties, ice crystal binding abilities distinguish trifunctional cryoprotectants from conventional cryoprotectants. Moreover, this study added with recent advances in cryoprotectants including antifreeze proteins and protein hydrolysates with their role in retarded freeze-induced changes. This study concluded that trifunctional cryoprotectants are effective owing to their hydrophilic amino acid chains, radical scavenging, water entrapping abilities, as well as the hydroxyl groups, which interact at the functional sites of protein molecules. Furthermore, polysaccharides and protein hydrolysates are the potential ingredients with trifunctional cryoproperties. However, more scientific research is required for material optimization to attain the desired level of cryoprotection.
冷冻引起的变化，包括蛋白质变性、冰晶形成和脂质氧化，是导致水产食品品质持续下降的主要原因。在此，首次提出具有三功能特性的冷冻保护剂用于水产食品的冷冻保存，并已展现出卓越的冷冻保护能力。在本研究中，对蛋白质变性、冰晶形成和脂质氧化进行了深入讨论，以了解其机制，强调在冷冻储存期间水产食品中三功能冷冻保护剂的必要性和用途。三功能冷冻保护剂具有强大的能力来防止脂质氧化产生的丙二醛和醛类的形成，这些物质会进一步与蛋白质相互作用，进而导致蛋白质变性。除了所有这些冷冻保护特性外，冰晶结合能力使三功能冷冻保护剂有别于传统冷冻保护剂。此外，本研究还介绍了冷冻保护剂的最新进展，包括抗冻蛋白和蛋白质水解物及其在延缓冷冻引起的变化中的作用。本研究得出结论，三功能冷冻保护剂之所以有效，是因为它们具有亲水性氨基酸链、自由基清除能力、截留水分的能力以及能在蛋白质分子功能位点相互作用的羟基。此外，多糖和蛋白质水解物是具有三功能冷冻特性的潜在成分。然而，需要更多的科学研究来优化材料，以达到所需的冷冻保护水平。
