Purification and Identification of Antifreeze Protein From Cold-Acclimated Oat (Avena sativa L.) and the Cryoprotective Activities in Ice Cream

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• 作者：Yanjie Zhang ; Hui Zhang ; Xiangli Ding ; Lilin Cheng…
• 关键词：Oat (Avena sativa L.) ; Antifreeze protein ; Purification ; Identification ; Cryoprotective activities ; Glass transition temperature ; Ice recrystallization ; Melting resistance
• 刊名：Food and Bioprocess Technology
• 出版年：2016
• 出版时间：October 2016
• 年：2016
• 卷：9
• 期：10
• 页码：1746-1755
• 全文大小：1,395 KB
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Food Science
  Chemistry
  Agriculture
  Biotechnology
  
• 出版者：Springer New York
• ISSN：1935-5149
• 卷排序：9

文摘

Antifreeze proteins (AFPs) were extracted from cold-acclimated oat by vacuum infiltration–centrifugation. Ammonium precipitation, ion exchange, and size-exclusion chromatography were used successively to purify the oat AFPs (AsAFPs), and the proteins were identified using matrix-assisted laser desorption/ionization time of flight tandem mass spectrometry. The results showed that an ammonium-sulfate saturation of 50–100 % was optimal for supernatant precipitation. After purification, AsAFP was found to have achieved an electrophoretic purity and its thermal-hysteresis activity was measured at 1.24 °C (15 mg ml−1). The mass fingerprinting and sequencing results indicated the homology of AsAFP and endochitinase. Recrystallization and melting resistance of ice cream were improved by AsAFP (0.1 %). Moreover, the addition of AsAFP (0.1 %) in ice cream increased the glass transition temperature (Tg) from −29.14 to −27.74 °C.