Influence of heating temperature, pressure and pH on recrystallization inhibition activity of antifreeze protein type III
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- 作者：Andreas Leitera ; andreas.leiter@kit.edu" class="auth_mail" title="E-mail the corresponding author ; Stefanie Raua ; Sebastian Wingera ; Claudia Muhle-Gollb ; c ; Burkhard Luyb ; c ; Volker Gaukela
- 关键词：Fish antifreeze protein ; Ion concentration ; pH value ; High pressure ; Recrystallization inhibition ; Temperature
- 刊名：Journal of Food Engineering
- 出版年：2016
- 出版时间：October 2016
- 年：2016
- 卷：187
- 期：Complete
- 页码：53-61
- 全文大小：1141 K
文摘
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Short heating time up to 80 °C has no significant influence on IRI activity of AFP III.
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Thermal denaturation of AFP III is fully reversible after heat treatment at 80 °C.
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Increased IRI activity with increasing ion concentration up to a limiting value.
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Short pressure treatment up to 400 MPa has no significant influence on IRI activity.