Fan Xinru, Geng Wenhao, Li Meng, Wu Zixuan, Ma Yongsheng, Li Zhibo, Benjakul Soottawat, Zhao Qiancheng
College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China.
Dalian Key Laboratory of Marine Bioactive Substances Development and High Value Utilization, Dalian 116023, China.
Foods. 2024 Mar 18;13(6):917. doi: 10.3390/foods13060917.
Aquatic products are gaining popularity due to their delicacy and high nutrient value. However, they are perishable, with a short shelf-life. Frozen storage is associated with adverse effects, leading to protein oxidation and degradation, thereby altering the protein's structural integrity and subsequently influencing the palatability of protein-based food products. To address these challenges, novel antifreeze peptides have gained significant attention. Antifreeze peptides are a class of small molecular weight proteins or protein hydrolysates that offer protection to organisms in frozen or sub-frozen environments. They offer distinct advantages over conventional commercial antifreeze agents and natural antifreeze proteins. This review provides an overview of the current state of research on antifreeze agents, elucidates their characteristics and mechanisms, and examines their applications in aquatic products. Furthermore, the article offers insights into the prospective development and application prospects of antifreeze peptides.
水产品因其鲜美和高营养价值而越来越受欢迎。然而，它们容易腐烂，保质期短。冷冻储存会产生不利影响，导致蛋白质氧化和降解，从而改变蛋白质的结构完整性，进而影响基于蛋白质的食品的适口性。为应对这些挑战，新型抗冻肽受到了广泛关注。抗冻肽是一类小分子蛋白质或蛋白质水解产物，能在冷冻或亚冷冻环境中为生物体提供保护。与传统商业抗冻剂和天然抗冻蛋白相比，它们具有明显优势。本文综述了抗冻剂的研究现状，阐明了其特性和作用机制，并探讨了它们在水产品中的应用。此外，文章还对抗冻肽的未来发展和应用前景提供了见解。
