Influence of heating temperature, pressure and pH on recrystallization inhibition activity of antifreeze protein type III. (October 2016)
- Record Type:
- Journal Article
- Title:
- Influence of heating temperature, pressure and pH on recrystallization inhibition activity of antifreeze protein type III. (October 2016)
- Main Title:
- Influence of heating temperature, pressure and pH on recrystallization inhibition activity of antifreeze protein type III
- Authors:
- Leiter, Andreas
Rau, Stefanie
Winger, Sebastian
Muhle-Goll, Claudia
Luy, Burkhard
Gaukel, Volker - Abstract:
- Abstract: The objective of this work was to investigate the influence of heating temperature, pressure and pH on ice recrystallization inhibition (IRI) activity and on the structure of fish antifreeze protein type III (AFP III). Results showed that temperature treatment up to 80 °C for one minute had no influence on IRI activity. 1 H NMR spectroscopy demonstrated a fully reversible denaturation after temperature treatment at 80 °C up to 1 h. Adjusting pH with hydrochloric acid or sodium hydroxide increased the IRI activity independent of the pH value, whereas NMR experiments showed no significant structural change. Experiments with sodium chloride showed that the addition of ions is responsible for increased IRI activity and increasing ion concentration led to increased IRI activity up to a limiting value between 0.02 and 0.03 M. Pressure treatment up to 400 MPa for one minute had no influence on IRI activity. Highlights: Short heating time up to 80 °C has no significant influence on IRI activity of AFP III. Thermal denaturation of AFP III is fully reversible after heat treatment at 80 °C. Increased IRI activity with increasing ion concentration up to a limiting value. Short pressure treatment up to 400 MPa has no significant influence on IRI activity.
- Is Part Of:
- Journal of food engineering. Volume 187(2016:Oct.)
- Journal:
- Journal of food engineering
- Issue:
- Volume 187(2016:Oct.)
- Issue Display:
- Volume 187 (2016)
- Year:
- 2016
- Volume:
- 187
- Issue Sort Value:
- 2016-0187-0000-0000
- Page Start:
- 53
- Page End:
- 61
- Publication Date:
- 2016-10
- Subjects:
- Fish antifreeze protein -- Ion concentration -- pH value -- High pressure -- Recrystallization inhibition -- Temperature
Food industry and trade -- Periodicals
Food -- Analysis -- Periodicals
Aliments -- Industrie et commerce -- Périodiques
Aliments -- Analyse -- Périodiques
Aliments -- Recherche -- Périodiques
664.005 - Journal URLs:
- http://www.sciencedirect.com/science/journal/02608774 ↗
http://www.elsevier.com/journals ↗ - DOI:
- 10.1016/j.jfoodeng.2016.04.019 ↗
- Languages:
- English
- ISSNs:
- 0260-8774
- Deposit Type:
- Legaldeposit
- View Content:
- Available online (eLD content is only available in our Reading Rooms) ↗
- Physical Locations:
- British Library DSC - 4984.543000
British Library DSC - BLDSS-3PM
British Library HMNTS - ELD Digital store - Ingest File:
- 634.xml