Anti-freeze protein comprising at least 40 % of the amino acids S, T or N and having at least 80 % overlap with the following amino acid sequence: D-E-Q-P-N-T-I- S-G-S-N-N-T- V-R-S-G-S-K- N-V-L-A-G- N-D-N-T-V- I-S-G-D-N- N-S-V-S-G-S- N-N-T-V-V- S-G-N-D-N-T- V-T-G-S-N-H- V-V-S-G-T-N- H-I-V-T-D-N- N-N-N-V-S-G- N-D-N-N-V-S- G-S-F-H-T-V- S-G-G-H-N-T- V-S-G-S-N-N- T-V-S-G-S-N- H-V-V-S-G-S- N -K-V-V-T-D- A as well as modified versions thereof.

Frozen food product

Overwintering plants secrete antifreeze proteins (AFPs) to provide freezing tolerance. These proteins bind to and inhibit the growth of ice crystals that are formed in the apoplast during subzero temperatures. Antifreeze activity has been detected in more than 60 plants and AFPs have been purified from 15 of these, including gymnosperms, dicots and monocots. Biochemical characterization of plant antifreeze activity, as determined by the high ice recrystallization inhibition (IRI) activities and low thermal hysteresis (TH) of AFPs, showed that their main function is inhibition of ice crystal growth rather than the lowering of freezing temperatures. However, recent studies showed that antifreeze activity with higher TH also exists in plants. Calcium and hormones like ethylene and jasmonic acid have been shown to regulate plant antifreeze activity. Recent studies have shown that plant AFPs bind to both prism planes and basal planes of ice crystals by means of two flat ice binding sites. Plant AFPs have been postulated to evolve from the OsLRR-PSR gene nearly 36 million years ago. In this review, we present the current scenario of plant AFP research in order to understand the possible potential of plant AFPs in generation of freezing-tolerant crops.

Antifreeze proteins enable plants to survive in freezing conditions

Over the past decade, ice cream manufacturers have developed a strong understanding of the functionality of key ingredients and processing, developing effective explanations for the link between structure forming agents, stability mechanisms and perceived quality. Increasing demand for products perceived as healthier / more natural with minimal processing has identified a number of new tools to improve quality and storage stability of frozen dairy desserts. Ingredients such as dietary fibre, polysaccharides, prebiotics, alternate sweeteners, fat sources rich in unsaturated fatty acids and ice structuring proteins have been successfully applied as cryoprotective, texturizing and structuring agents. Emerging minimal processing technologies including hydrostatic pressure processing, ultrasonic or high pressure assisted freezing, low temperature extrusion and enzymatically induced biopolymers crosslinking have been evaluated for their ability to improve colloidal stability, texture and sensory quality. It is therefore timely for a comprehensive review.

/pdf/innovative-ingredients-and-emerging-technologies-for-1g3gelln49.pdf

Innovative Ingredients and Emerging Technologies for Controlling Ice Recrystallization, Texture, and Structure Stability in Frozen Dairy Desserts: A Review

To address problems related to interface differences and disunity among on-line services, such as newsgroups message boards and forums, the present inventors devised systems, methods, and software for automating the posting and retrieval of content across different on-line services as well as encouraging growth of active on-line communities. One exemplary system includes a posting module, a retrieval module, and a web server. The posting module allows users to create and initiate data postings that are sent automatically to several newsgroups, message boards, and/or other on-line information sources. The retrieval module automatically retrieves replies to the postings at each of the on-line sources and presents them through the webserver for user review and further reply, eliminating the need for users to repeatedly visit posting sites in search of reply messages. In addition to the retrieved replies, the retrieval module automatically finds and retrieves content based on stored search or fitness criteria, ultimately enabling its integration into the content of one or more websites or databases for convenient user access.

Methods, systems, and software for automated growth of intelligent on-line communities

Type III antifreeze protein (AFP) remarkably preserved Ca 2+ ATPase activity of actomyosin during frozen and chilled storage. Under frozen conditions, AFP helped to retain the Ca + ATPase activity of actomyosin much higher than that of conventional cryoprotectants (sucrose-sorbitol) mixture. The Ca 2+ ATPase activity increased with increasing AFP concentration and reached amaximum at 50g/LAFP. After 3-d chilled storage, the Ca 2+ ATPase activity of control and sucrose-sorbitol samples had lost 80% and 50% respectively, while the AFP samples remained unchanged. A Type III AFP mechanism based on freezing temperature depression (more unfrozen water) and inhabition of ice recrystallization that protects against the freezing of muscle proteins in chilled or frozen conditions is proposed.

Application of antifreeze protein for food preservation: Effect of Type III antifreeze protein for preservation of gel-forming of frozen and chilled actomyosin

A process for the recovery of AFPs from natural sources, said process involving the steps of a) isolating an AFP containing juice from the natural source; b) heat treating the natural source or the AFP containing juice to a temperature of at least 60 °C; c) removing the insoluble fraction.

Frozen food product containing heat stable antifreeze protein

Plant anti-freeze proteins can advantageously be incorporated into frozen confectionery products, provided they have the capability of limiting the growth of ice crystals

Frozen confectionery products

Novel antifreeze polypeptides can be isolated from carrots. These peptides can favourably influence the properties of consumer products, e.g. frozen confectionary products.

Carrot antifreeze polypeptides

A frozen confectionery product, e.g. ice-cream comprises one or more antifreeze proteins (AFP's) derived from plants wherein the AFP produces an ice crystal size of less than 15AM after quick freezing to -40‹C or less, followed by storage for 1 hour at -6‹C. The AFP's can be extracted inter alia from cold-acclimatised, carrots, grass or winter rye.

Plant antifreeze proteins for use in frozen confectionary

L'invention se rapporte a une proteine antigel qui peut etre derivee de lichen et qui possede un poids moleculaire apparent compris entre 20 et 28 kDa. Cette proteine comporte une sequence aminoacide N-terminale qui presente au moins 80 % de recouvrement avec A-P-A-V-V-M-G-D-A-E-S-F-G-A-I-A-H-G-G-L. L'invention se rapporte egalement a des versions modifiees et des isoformes de ladite proteine.

Produit alimentaire congele

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