Recent development in evaluation methods, influencing factors and control measures for freeze denaturation of food protein
Recent development in evaluation methods, influencing factors and control measures for freeze denaturation of food protein
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DOI：
10.1080/10408398.2022.2025534
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发表时间：
2022-01
影响因子：
10.2
通讯作者：
Gaopeng Zhang;Chunyan Zhu;Noman Walayat;A. Nawaz;Yuting Ding;Jianhua Liu
中科院分区：
文献类型：
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作者：
Gaopeng Zhang;Chunyan Zhu;Noman Walayat;A. Nawaz;Yuting Ding;Jianhua Liu
摘要冷冻贮藏是保持食品新鲜度和营养价值最常用的贮藏方法。但在低温下，食物容易发生蛋白质变性、脂质氧化等化学变化。本文综述了冷冻过程中蛋白质变性的原因及影响因素，如冷冻速率、冷冻温度、冷冻方式等。从以往文献中可以发现，冷冻贮藏中常用的方法是在食品中添加冷冻保护剂来防止冷冻诱导的蛋白质变性。一些广泛使用的冷冻保护剂（如蔗糖和山梨糖醇）已被报道具有较高的甜度和较弱的冷冻保护能力。因此，本文对近年来出现的几种新的冷冻保存方法进行了综合论述，并与传统的冷冻保存方法进行了比较研究。同时，本文还对冷冻引起的功能性和胶凝性的变化进行了阐述。此外，这篇文章可能有助于食品的长期冷冻储存，最小的质量相关的变化。同时，它还可以提高冷冻食品的商业价值和消费者满意度。
Abstract Frozen storage is most widely adopted preservation method to maintain food freshness and nutritional attributes. However, at low temperature, food is prone to chemical changes such as protein denaturation and lipid oxidation. In this review, we discussed the reasons and influencing factors that cause protein denaturation during freezing, such as freezing rate, freezing temperature, freezing method, etc. From the previous literatures, it was found that frozen storage is commonly used to prevent freeze induced protein denaturation by adding cryoprotectants to food. Some widely used cryoprotectants (for example, sucrose and sorbitol) have been reported with higher sweetness and weaker cryoprotective abilities. Therefore, this article comprehensively discusses the new cryopreservation methods and providing comparative study to the conventional frozen storage. Meanwhile, this article sheds light on the freeze induced alterations, such as change in functional and gelling properties. In addition, this article could be helpful for the prolonged frozen storage of food with minimum quality related changes. Meanwhile, it could also improve the commercial values and consumer satisfaction of frozen food as well.