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author:

Chen, Xu (Chen, Xu.) [1] (Scholars:陈旭) | Shi, Xiaodan (Shi, Xiaodan.) [2] | Cai, Xixi (Cai, Xixi.) [3] (Scholars:蔡茜茜) | Yang, Fujia (Yang, Fujia.) [4] | Li, Ling (Li, Ling.) [5] | Wu, Jinhong (Wu, Jinhong.) [6] | Wang, Shaoyun (Wang, Shaoyun.) [7]

Indexed by:

EI Scopus SCIE

Abstract:

Ice crystal growth during cold storage presents a quality problem in frozen foods. The development of appropriate technical conditions and ingredient formulations is an effective method for frozen food manufacturers to inhibit ice crystals generated during storage and distribution. Ice-binding proteins (IBPs) have great application potential as ice crystal growth inhibitors. The ability of IBPs to retard the growth of ice crystals suggests that IBPs can be used as a natural ice conditioner for a variety of frozen products. In this review, we first discussed the damage caused by ice crystals in frozen foods during freezing and frozen storage. Next, the methods and technologies for production, purification and evaluation of IBPs were summarized. Importantly, the present review focused on the characteristics, structural diversity and mechanisms of IBPs, and the application advances of IBPs in food industry. Finally, the challenges and future perspectives of IBPs are also discussed. This review may provide a better understanding of IBPs and their applications in frozen products, providing some valuable information for further research and application of IBPs.

Keyword:

Antifreeze protein freeze damage frozen foods ice-binding proteins ice crystal ice-modulators

Community:

  • [ 1 ] [Chen, Xu]Fuzhou Univ, Coll Biol Sci & Technol, Fuzhou 350108, Fujian, Peoples R China
  • [ 2 ] [Shi, Xiaodan]Fuzhou Univ, Coll Biol Sci & Technol, Fuzhou 350108, Fujian, Peoples R China
  • [ 3 ] [Cai, Xixi]Fuzhou Univ, Coll Biol Sci & Technol, Fuzhou 350108, Fujian, Peoples R China
  • [ 4 ] [Yang, Fujia]Fuzhou Univ, Coll Biol Sci & Technol, Fuzhou 350108, Fujian, Peoples R China
  • [ 5 ] [Li, Ling]Fuzhou Univ, Coll Biol Sci & Technol, Fuzhou 350108, Fujian, Peoples R China
  • [ 6 ] [Wang, Shaoyun]Fuzhou Univ, Coll Biol Sci & Technol, Fuzhou 350108, Fujian, Peoples R China
  • [ 7 ] [Chen, Xu]Fuzhou Univ, Coll Chem Engn, Fuzhou, Fujian, Peoples R China
  • [ 8 ] [Yang, Fujia]Fuzhou Univ, Coll Chem Engn, Fuzhou, Fujian, Peoples R China
  • [ 9 ] [Wu, Jinhong]Shanghai Jiao Tong Univ, Sch Agr & Biol, Dept Food Sci & Engn, Shanghai, Peoples R China

Reprint 's Address:

  • 汪少芸

    [Wang, Shaoyun]Fuzhou Univ, Coll Biol Sci & Technol, Fuzhou 350108, Fujian, Peoples R China

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Source :

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

ISSN: 1040-8398

Year: 2020

1 1 . 1 7 6

JCR@2020

7 . 3 0 0

JCR@2023

ESI Discipline: AGRICULTURAL SCIENCES;

ESI HC Threshold:116

JCR Journal Grade:1

CAS Journal Grade:1

Cited Count:

WoS CC Cited Count: 41

SCOPUS Cited Count: 34

ESI Highly Cited Papers on the List: 0 Unfold All

WanFang Cited Count:

Chinese Cited Count:

30 Days PV: 3

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