The cryoprotective effect of

Antifreeze peptides Ice-binding mechanism Litopenaeus vannamei shrimp Molecular docking Protein by-product Thermal hysteresis

Journal

Current research in food science
ISSN: 2665-9271
Titre abrégé: Curr Res Food Sci
Pays: Netherlands
ID NLM: 101771059

Informations de publication

Date de publication:
2024
Historique:
received: 26 06 2024
revised: 08 10 2024
accepted: 13 10 2024
medline: 29 10 2024
pubmed: 29 10 2024
entrez: 29 10 2024
Statut: epublish

Résumé

Although discarded as waste, shrimp heads are a potential source of antifreeze peptides, which can be used as cryoprotectants in the food industry. Their utilization in frozen foods can help mitigate the negative effects caused by the freezing technique.

Identifiants

DOI: 10.1016/j.crfs.2024.100886 PMID: 39469721 PMC: PMC11513795
pubmed: 39469721
doi: 10.1016/j.crfs.2024.100886
pii: S2665-9271(24)00212-0
pmc: PMC11513795
doi:

Types de publication

Journal Article

Langues

eng

Pagination

100886

Informations de copyright

© 2024 The Authors.

Déclaration de conflit d'intérêts

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Auteurs

Julieth Joram Majura (JJ)

College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China.

Xiujuan Chen (X)

College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China.

Zhongqin Chen (Z)

College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China.
Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China.
Guangdong Province Engineering Laboratory for Marine Biological Products, Zhanjiang 524088, China.

Mingtang Tan (M)

College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China.
Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China.
Guangdong Province Engineering Laboratory for Marine Biological Products, Zhanjiang 524088, China.

Guoping Zhu (G)

College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China.
Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China.
Guangdong Province Engineering Laboratory for Marine Biological Products, Zhanjiang 524088, China.

Jialong Gao (J)

College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China.
Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China.
Guangdong Province Engineering Laboratory for Marine Biological Products, Zhanjiang 524088, China.

Haisheng Lin (H)

College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China.
Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China.
Guangdong Province Engineering Laboratory for Marine Biological Products, Zhanjiang 524088, China.

Wenhong Cao (W)

College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China.
Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China.
Guangdong Province Engineering Laboratory for Marine Biological Products, Zhanjiang 524088, China.

Classifications MeSH