摘要:
Antifreeze polypeptides, antifreeze compositions including the polypeptides, nucleotides encoding the antifreeze polypeptides, methods of making antifreeze compositions, and methods of inhibiting ice crystal growth are provided herein. The peptides are based on the primary sequence of collagen and include those having a molecular weight between about 500-7000 Da. The peptides preferably include cationic polypeptides. The methods of making antifreeze compositions include digesting collagen or gelatin into hydrolysates with peptides having molecular weights between about 500-7000 Da. The digestions are performed with proteases and/or non-enzymatic hydrolysis. The methods of inhibiting ice crystal growth include adding the antifreeze polypeptides or compositions described herein to a composition to be frozen. The methods may be used to inhibit ice crystal growth in frozen food products.
摘要:
An objective of the present invention is to provide an antifreeze protein which is capable of being efficiently produced on an industrial level at low cost and which is safe and has an excellent antifreezing activity for use on a practical level. Also, an objective of the present invention is to provide a polypeptide that corresponds to the active part of the antifreeze protein; a composition, a food, a biological sample protectant and a cosmetic containing the antifreeze protein or the polypeptide; and an antibody that specifically reacts with the antifreeze protein or the polypeptide. The antifreeze protein according to the present invention is characterized in being derived from a plant and having a specific amino acid sequence or being a plant seed protein.
摘要:
An objective to be achieved by the present invention is to provide a method for producing a heat processed food which can be uniformly heated in a short time without causing “unevenness of heating” on microwave oven cooking. Another objective of the present invention is also to provide a heat professed food, use of an antifreeze protein in producing a heat processed food, a method for improving an effect of heating treatment on a heat professed food, and an agent for improving an effect of heating treatment. The method for producing a heat processed food according to the present invention is characterized in comprising the steps of adding an antifreeze protein to a food material or a food; and cooling the resulting mixture.
摘要:
The present invention relates to a method of increasing the thermal hysteresis activity exhibited by a composition containing an antifreeze protein and water, wherein the method includes incorporating the antifreeze protein and any one or more substances selected from the following additive group A into the water. According to the present invention, the method of further increasing the thermal hysteresis activity inherently possessed by an antifreeze protein can be provided.Additive group A: an organic acid, an organic acid salt, an inorganic salt, an amino acid, an amino acid salt, an ammonium salt, a sugar, a sugar alcohol, urea, guanidine hydrochloride, spermidine, spermine, and N,N-dimethylformamide.
摘要:
The invention relates to a plant food material comprising at least one cryoprotective agent present in the intracellular space of the cells of said plant. The invention also relates to a freezing method for a plant food product comprising the steps of; providing a plant food material comprising at least 70% water, applying a pulsed electrical field to said plant food material, adding a cryoprotective agent to said plant food material, applying a pressure to said plant food material followed by, a resting period of at least 30 minutes and freezing said plant food material. Thereby it is for the first time possible to conserve a plant food material and maintaining the texture as well as the taste of the plant food material
摘要:
A frozen confectionery product is provided comprising a plurality of discrete unaerated dairy frozen confections, each discrete frozen confection being able to contact directly other discrete frozen confections in the product, which frozen confections comprise an ice structuring protein (ISP) and have an average volume of less than 1 ml.
摘要:
The present invention is intended to promote the utilization of antifreeze proteins by obtaining antifreeze proteins from fish species inhabiting water areas in Japan, water areas close to Japan, or water areas wherein the climate is equivalent to that of the above water areas, and particularly from fish species selected from the genera Myoxocephalus, Gymnocanthus, Hemilepidotus, Furcina, Hypomesus, Spirinchus, Mallotus, Pleurogrammus, Sebastes, Clupea, Limanda, Liopsetta, Clidoderma, Cleisthenes, Microstomus, Lepidopsetta, Platichthys, Kareius, Eopsetta, Gadus, Theragra, Ammodytes, Hypoptychus, Trachurus, Brachyopsis, Pholis, Opisthocentrus, Zoarces, Ascoldia, Pholidapus and Etrumeus.
摘要翻译:本发明旨在通过从日本的水域,日本的水域或与上述水域的气候相当的水域获得防冻液蛋白质,从而促进抗冻蛋白的利用,特别是从 鱼类物种选自Myoxocephalus,Gymnocanthus,Hemilepidotus,Furcina,Hypomesus,Spirinchus,Mallotus,Pleurogrammus,Sebastes,Clupea,Limanda,Liopsetta,Clidoderma,Cleisthenes,Microstomus,Lepidopsetta,Platichthys,Kareius,Eopsetta,Gadus,Theragra,Ammodytes, H us属,Tr us属,Br sis sis sis,,。。。。。。。。。。。。。。。。。。。。。。。。。
摘要:
The invention comprises novel and highly useful and especially freezer adapted beverages for human, as well as animal consumption which can be stored as desired and/or needed under commercial or household freezer conditions and which will rapidly defrost for consumption under normal ambient temperature conditions.
摘要:
The invention relates to a plant food material comprising at least one cryoprotective agent present in the intracellular space of the cells of said plant. The invention also relates to a freezing method for a plant food product comprising the steps of; providing a plant food material comprising at least 70% water, applying a pulsed electrical field to said plant food material, adding a cryoprotective agent to said plant food material, applying a pressure to said plant food material followed by, a resting period of at least 30 minutes and freezing said plant food material. Thereby it is for the first time possible to conserve a plant food material and maintaining the texture as well as the taste of the plant food material.
摘要:
The objective of the present invention is to provide an antifreeze substance which is suitable for practical use and has excellent antifreeze activity in a safe process flow applicable to food production in a simple, efficient and inexpensive manner. The first method for producing a plant extract containing an antifreeze substance according to the present invention comprises the steps of drying a plant containing the antifreeze substance and extracting the antifreeze substance from the dried plant. The second method for producing a plant extract containing an antifreeze substance according to the present invention comprises the steps of extracting the antifreeze substance from a plant, and treating the obtained extract from the extracting step with an adsorbent.