Ice-binding proteins: a remarkable ice crystal regulator for frozen foods

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.

Keywords:

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

Additional information

Funding

This research is supported by National Key R&D Program of China (2018YFD0901006), Natural Science Foundation of China (Nos. U1905202; 31972017; 31771922; 31571779; 31471623; 31071498) and Fuzhou S&T Project, China (2018-G-73).