![]() ![]() Dean, James Kasperczak-Wright, Caroline I. Journal of Agricultural and Food Chemistry 2016, 64 Identification and Evaluation of Cryoprotective Peptides from Chicken Collagen: Ice-Growth Inhibition Activity Compared to That of Type I Antifreeze Proteins in Sucrose Model Systems. Industrial & Engineering Chemistry Research 2016, 55 Effect of a Phosphonate Antiscalant during Eutectic Freeze Crystallization of a Sodium Sulfate Aqueous Stream. Peters, Jemitias Chivavava, Marcos Rodriguez-Pascual, and Alison E. Journal of Agricultural and Food Chemistry 2019, 67 Cryoprotective Activity and Action Mechanism of Antifreeze Peptides Obtained from Tilapia Scales on Streptococcus thermophilus during Cold Stress. Xu Chen, Jinhong Wu, Ling Li, Shaoyun Wang.Poly(l-Ala-co-l-Lys) Exhibits Excellent Ice Recrystallization Inhibition Activity. Zhengyu Piao, Jin Kyung Park, Madhumita Patel, Hyun Jung Lee, Byeongmoon Jeong.Ice Recrystallization Inhibition Using l-Alanine/l-Lysine Copolymers. Soyeon Park, Zhengyu Piao, Jin Kyung Park, Hyun Jung Lee, Byeongmoon Jeong.Structural Modification of O/W Bigels by Glycerol Monostearate for Improved Co-Delivery of Curcumin and Epigallocatechin Gallate. Yao Lu, Yuan Zhong, Xinlu Guo, Jie Zhang, Yanxiang Gao, Like Mao.Journal of Agricultural and Food Chemistry 2022, 70 Identification of Novel Antifreeze Peptides from Takifugu obscurus Skin and Molecular Mechanism in Inhibiting Ice Crystal Growth. Fujia Yang, Wenting Jiang, Xu Chen, Xuan Chen, Jinhong Wu, Jianlian Huang, Xixi Cai, Shaoyun Wang.Ice Nucleation Promotion Impact on the Ice Recrystallization Inhibition Activity of Polyols. Mohammad Mousazadehkasin, Nick Mitchell, Emily Asenath-Smith, John G.This article is cited by 102 publications. Binding of this oxygen triad plane to the prism face of ice nuclei via hydrogen bonding appears to be the mechanism by which gelatin hydrolysate might be inhibiting ice crystal growth in ice cream mix. Molecular modeling of model gelatin peptides revealed that they form an oxygen triad plane at the C-terminus with oxygen−oxygen distances similar to those found in ice nuclei. The possible mechanism of ice crystal growth inhibition by peptides from gelatin is discussed. However, this may depend on the type and source of gelatin. The optimum hydrolysis conditions for producing peptides with maximum ice crystal growth inhibitory activity was pH 7 at 37 ☌ for 10 min at a papain to gelatin ratio of 1:100. The size distribution of gelatin peptides formed in the hydrolysate was influenced by the pH of hydrolysis. ![]() It is shown that the hydrolysate fraction containing peptides in the molecular weight range of about 2000 −5000 Da exhibited the highest inhibitory activity on ice crystal growth in ice cream mix, whereas fractions containing peptides greater than 7000 Da did not inhibit ice crystal growth. The ice crystal growth was monitored by thermal cycling between −14 and −12 ☌ at a rate of one cycle per 3 min. The inhibition of ice crystal growth in ice cream mix by gelatin hydrolysate produced by papain action was studied. ![]()
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