Validation of Antifreeze Properties of Glutathione Based on Its Thermodynamic Characteristics and Protection of Baker's Yeast during Cryopreservation
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- 作者：Chao Zhang ; Hui Zhang ; Li Wang ; Huiyuan Yao
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2007
- 出版时间：June 13, 2007
- 年：2007
- 卷：55
- 期：12
- 页码：4698 - 4703
- 全文大小：176K
- 年卷期：v.55,no.12(June 13, 2007)
- ISSN：1520-5118
文摘
The antifreeze ability of glutathione was evaluated on the basis of its thermodynamic characteristicsand protection of baker's yeast during cryopreservation at -30 
C. The thermodynamic characteristicsand protection of baker's yeast of glutathione were similar to those of known antifreeze proteins,such as carrot antifreeze protein and holly antifreeze protein. These properties included lowering thefreezing point at about 0.20 C non-colligatively, decreasing freezable water content, controlling themovement of free water for its strong hydrophilicity, and improving baker's yeast survival during thesimulated processing of frozen dough. Therefore, glutathione was viewed to be an antifreeze proteinlike substance on the basis of its unique thermodynamic characteristics and protection of baker'syeast. The method combining thermodynamic characteristic analysis and protection evaluation is anew and simple way to screen new antifreeze proteins.
C. The thermodynamic characteristicsand protection of baker's yeast of glutathione were similar to those of known antifreeze proteins,such as carrot antifreeze protein and holly antifreeze protein. These properties included lowering thefreezing point at about 0.20 C non-colligatively, decreasing freezable water content, controlling themovement of free water for its strong hydrophilicity, and improving baker's yeast survival during thesimulated processing of frozen dough. Therefore, glutathione was viewed to be an antifreeze proteinlike substance on the basis of its unique thermodynamic characteristics and protection of baker'syeast. The method combining thermodynamic characteristic analysis and protection evaluation is anew and simple way to screen new antifreeze proteins.