title: Production of a recombinant type 1 antifreeze protein analogue by L. lactis and its applications on frozen meat and frozen dough.
abstract: 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.
authors: Department of Food Science and Biotechnology, National Chung-Hsing University, Taichung, Taiwan, Republic of China. cmyeh@nchu.edu.tw
authors: Chuan-Mei
authors: CM
authors: Yeh
authors: Bi-Yu
authors: BY
authors: Kao
authors: Hsuan-Jung
authors: HJ
authors: Peng
mesh_terms: D000293:Adolescent; D000328:Adult; D000818:Animals; D021322:Antifreeze Proteins, Type I / Q000008:administration & dosage / Q000096:biosynthesis* / Q000235:genetics; D001939:Bread; D003258:Consumer Behavior; D005285:Fermentation; D005519:Food Preservation / Q000379:methods*; D005615:Freezing; D015870:Gene Expression; D006801:Humans; D013294:Lactococcus lactis / Q000378:metabolism*; D008460:Meat; D010957:Plasmids / Q000235:genetics; D011994:Recombinant Proteins / Q000008:administration & dosage / Q000096:biosynthesis*; D012677:Sensation; D012996:Solutions; D013552:Swine
chemical_list: D021322:Antifreeze Proteins, Type I; D011994:Recombinant Proteins; D012996:Solutions