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標題: Production of a Recombinant Type 1 Antifreeze Protein Analogue by L. lactis and Its Applications on Frozen Meat and Frozen Dough
作者: Yeh, C.M.
Kao, B.Y.
Peng, H.J.
關鍵字: Type I antifreeze protein analogue;Lactococcus lactis;frozen meat;frozen dough;ice structuring proteins;lactococcus-lactis;lactobacillus-acidophilus;expression system;bacillus-subtilis;recrystallization;peptide;improvement;inhibition;promoter
Project: Journal of Agricultural and Food Chemistry
期刊/報告no:: Journal of Agricultural and Food Chemistry, Volume 57, Issue 14, Page(s) 6216-6223.
In this study, a novel recombinant type I antifreeze protein analogue (rAFP) was produced and secreted by Lactococcus lactis, a food-grade microorganism of major commercial importance. Antifreeze proteins are potent cryogenic protection agents for the cryopreservation of food and pharmaceutical materials. A food-grade expression and fermentation system (BSE- and antibiotic-free) for the production and secretion of high levels of rAFP was developed. Lyophilized, crude rAFP produced by L. lactis was tested in a frozen meat and frozen dough processing model. The frozen meat treated with the antifreeze protein showed less drip loss, less protein loss, and a high score on juiciness by sensory evaluation. Frozen dough treated with the rAFP showed better fermentation capacity than untreated frozen dough. Breads baked from frozen dough treated with rAFP acquired the same consumer acceptance as fresh bread.
ISSN: 0021-8561
DOI: 10.1021/jf900924f
Appears in Collections:食品暨應用生物科技學系

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