Antifreeze proteins: Current status and possible food uses

Antifreeze proteins from the blood serum of cold-water ocean fish inhibit ice crystal growth, including recrystallization, and affect crystal morphology. They exist in relatively high concentrations, similar to 30 mg/ml, and are peptides or small proteins, mainly with less than 40 amino acids. Structures include both glycoprotein and non-glycoproteins, some of which have been chemically synthesized. They have also been found in plants and insects. The most successful experiments on foods have been the reduction of recrystallization in frozen dairy products. Cost, however, is apparently presently blocking usage. (C) 1998 Elsevier Science Ltd. All rights reserved.