Production of a Recombinant Type 1 Antifreeze Protein Analogue by L. lactis and Its Applications on Frozen Meat and Frozen Dough

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• 作者：Chuan-Mei Yeh ; Bi-Yu Kao ; Hsuan-Jung Peng
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2009
• 出版时间：July 22, 2009
• 年：2009
• 卷：57
• 期：14
• 页码：6216-6223
• 全文大小：937K
• 年卷期：v.57,no.14(July 22, 2009)
• ISSN：1520-5118

文摘

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.