Antifreeze peptides are derived based on antifreeze protein sequence in Antarctic yeast Glaciozyma antarctica. The Antarctic yeast Glaciozyma antarctica produces novel protein having antifreeze activity to assist it in its survival mechanism at sub-zero temperatures. The protein is unique and novel, indicated by its low sequence homology compared to those of other antifreeze proteins. Based on that, we designed the antifreeze peptides that able to mimic the biological activity of its parent protein. The antifreeze peptides having a high antifreeze activity and recrystallisation inhibition and discovered as valuable for various frozen related applications.
Anti-freeze peptide are beneficial to the human race when placed into produce. By putting anti-freeze peptide into produce we are able to encounter more production than ever before. The antifreeze peptides assist in preventing frostbite on frozen products, along with helping preserve product and making the shelf life of product longer. Products with longer life spans means more food available and less food going to waste due to spoiling and expiration dates. Medical advances with antifreeze peptides are particularly beneficial to mankind. Hospitals are able to store blood supplies longer, as well as preserve organs used in transplants due to antifreeze protein research advances.
Antifreeze peptides will bind to ice crystal surface through hydrogen bond during initial stage of freezing. This inhibit the growth of the ice crystal which can change the food taste and texture or penetrate and damage the cells.
Antifreeze peptides are more stable than some of antifreeze protein therefore its can maintain cold tolerance longer and increase product shelf life. Products with longer life spans means more food available and less food going to waste due to spoiling and expiration dates. Conventional cryoprotectants (sucrose-sorbitol mixture) used in frozen food results in unfavorable sweetness while antifreeze peptides are tasteless and non-toxic than conventional cryoprotectants and are much healthier than other preservatives.
Prof. Dr. Mohd Basyaruddin Abdul Rahman
Tel : 03-97696601
Date of Input: 05/09/2019 | Updated: 05/09/2019 | asrizam
Office of the Deputy Vice Chancellor (Research and Innovation)
Universiti Putra Malaysia
43400 Serdang, Selangor, Malaysia