Ice crystal growth inhibition by peptides from fish gelatin hydrolysate

No abstract is available for this paper.

• Publication year

  2017

• Venue

  Food Hydrocolloids

• Publication date

  2017-09-01

• Fields of study

  Agricultural and Food Sciences, Chemistry

• Identifiers
  DOI 10.1016/J.FOODHYD.2017.03.029
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

• Modification of kappa carrageenan by β-galactosidase as a new method to inhibit recrystallization of ice

  2016cited by this paper
• The influence of kappa carrageenan and its hydrolysates on the recrystallization process in sorbet

  2015cited by this paper
• Synergism of different fish antifreeze proteins and hydrocolloids on recrystallization inhibition of ice in sucrose solutions

  2014cited by this paper
• Fish antifreeze proteins: Computational analysis and physicochemical characterization

  2012cited by this paper
• Asparagine and Aspartate Hydroxylation of the Cytoskeletal Ankyrin Family Is Catalyzed by Factor-inhibiting Hypoxia-inducible Factor

  2010cited by this paper
• Optimisation of hydrolysis conditions and fractionation of peptide cryoprotectants from gelatin hydrolysate.

  2009cited by this paper
• Ice-structuring peptides derived from bovine collagen.

  2009cited by this paper
• Retardation of ice crystallization by short peptides.

  2009cited by this paper
• Interfacial adsorption of antifreeze proteins: a neutron reflection study.

  2008cited by this paper
• Mirror image forms of snow flea antifreeze protein prepared by total chemical synthesis have identical antifreeze activities.

  2008cited by this paper
• Biochemical properties of acid-soluble collagens extracted from the skins of underutilised fishes

  2008cited by this paper
• ISOLATION AND CHARACTERIZATION OF ICE STRUCTURING PROTEINS FROM COLD‐ACCLIMATED WINTER WHEAT GRASS EXTRACT FOR RECRYSTALLIZATION INHIBITION IN FROZEN FOODS

  2007cited by this paper
• Inhibition of ice crystal growth in ice cream mix by gelatin hydrolysate.

  2007cited by this paper
• Antifreeze proteins at the ice/water interface: three calculated discriminating properties for orientation of type I proteins.

  2007cited by this paper
• Comparison of physical-chemical properties of type I collagen from different species

  2006cited by this paper
• Isolation and characterization of hemolymph antifreeze proteins from larvae of the longhorn beetle Rhagium inquisitor (L.).

  2005cited by this paper
• Glycine-Rich Antifreeze Proteins from Snow Fleas

  2005cited by this paper
• Cold survival in freeze‐intolerant insects

  2004cited by this paper
• Surface potential of ice in aqueous electrolyte solutions

  2004cited by this paper
• Reversible Charging of the Ice-Water Interface.

  2003cited by this paper
• Ice Nucleation Inhibition

  2003cited by this paper
• Effect of biopolymers on structure and ice recrystallization in dynamically frozen ice cream model systems.

  2002cited by this paper
• Antifreeze proteins: an unusual receptor-ligand interaction.

  2002cited by this paper
• Ice structuring proteins - a new name for antifreeze proteins.

  2002cited by this paper
• Crystallization in Foods

  2001cited by this paper
• Understanding the mechanism of ice binding by type III antifreeze proteins.

  2001cited by this paper
• Isolation of collagen from fish waste material — skin, bone and fins

  2000cited by this paper
• β-Helix structure and ice-binding properties of a hyperactive antifreeze protein from an insect

  2000cited by this paper
• Mimicry of ice structure by surface hydroxyls and water of a β-helix antifreeze protein

  2000cited by this paper
• Phytochemistry: Heat-stable antifreeze protein from grass

  2000cited by this paper
• MECHANISMS OF ICE CRYSTALLIZATION AND RECRYSTALLIZATION IN ICE CREAM: A REVIEW

  2000cited by this paper
• A carrot leucine-rich-repeat protein that inhibits ice recrystallization.

  1998cited by this paper
• Structure-Function Relationships in a Type I Antifreeze Polypeptide

  1998cited by this paper
• Hyperactive antifreeze protein from beetles

  1997cited by this paper
• Refined solution structure of type III antifreeze protein: hydrophobic groups may be involved in the energetics of the protein-ice interaction.

  1996cited by this paper
• Antifreeze proteins and their potential use in frozen foods.

  1995cited by this paper
• Adsorption to ice of fish antifreeze glycopeptides 7 and 8.

  1993cited by this paper
• A model for binding of an antifreeze polypeptide to ice.

  1992cited by this paper
• Adsorption of alpha-helical antifreeze peptides on specific ice crystal surface planes.

  1991cited by this paper

• Short-chain polypeptides modulate ice crystallization to enhance cryoprotection of Saurida tumbil-derived fish balls

  2026cites this paper
• Structural characterization, cryoprotective potential, and mechanistic insights of thawed drip proteolytic peptides.

  2026cites this paper
• Natural cryoprotectants for frozen food preservation: Mechanisms, advances and emerging trends

  2026cites this paper
• Cryoprotective Effects and Mechanisms of Heterologously Expressed Wheat-Derived Antifreeze Peptide on Probiotics

  2026cites this paper
• Replacing Sodium Tripolyphosphate in Frozen Shrimp Preservation: Soaking Treatments, Nonthermal Technologies, and Their Limitations.

  2025cites this paper
• A New Insight Into the Structure-Activity Relationship of Antifreeze Activity in Bovine Hide Collagen Peptides: Based on Molecular Weight Differences.

  2025cites this paper
• Plant xylem-inspired chitosan-gelatin scaffolds reinforced with graphene oxide with a superior mechanical strength and hydrophilicity for bone tissue engineering.

  2025cites this paper
• Identification of an ice recrystallization inhibiting albumin protein from wheat flour and insights from molecular dynamics simulation

  2025cites this paper
• Application of Antifreeze Substances in Food Cryopreservation

  2025cites this paper
• Role of Skipjack Tuna (Katsuwonus pelamis) Blood Protein Hydrolysate as a Natural Cryoprotectant on Threadfin Bream Surimi Protein During Repeated Freeze–Thaw Stability

  2025cites this paper
• Protein and Polysaccharide Complexes for Alleviating Freeze-Induced Damage in Sour Cream and Yogurt

  2025cites this paper
• Exploring Peptide's Antifreeze Activity Using a Semi-Automated Molecular Dynamics-Enabled Screening Framework

  2025cites this paper
• Antifreeze peptides from Channa argus skin: Structural characterization and cryoprotective efficacy of peptide TA-14

  2025cites this paper
• Complexing whey protein isolate with polysaccharide to ameliorate freezing‐induced damage of cream cheese

  2025cites this paper
• Effects of sea buckthorn residue protein hydrolysate on the quality of frozen pre-baked bread: water state and gluten structures

  2025cites this paper
• Characterization of soy protein hydrolysate and lecithin complex for its novel antifreeze activity

  2025cites this paper
• Effect of Antifreeze Glycopeptides on the Quality and Microstructure of Frozen Lamb Meatballs

  2025cites this paper
• Expanding the cryoprotectant toolbox in biomedicine by multifunctional antifreeze peptides.

  2025cites this paper
• Investigation of the protective effects of antifreeze peptides from grass carp skin on frozen surimi

  2025cites this paper
• Glycosylation on the Antifreeze and Antioxidant Capacities of Tilapia Gelatin Hydrolysates

  2025cites this paper
• Characteristics and food applications of aquatic collagen and its derivatives: A review.

  2025cites this paper
• Peptidomics & Molecular Simulation-Based Specific Screening of Antifreeze Peptides from Evynnis japonica Scale and the Action Mechanism.

  2025cites this paper
• Antifreeze Protein-Inspired Zwitterionic Graphene Oxide Nanosheets for a Photothermal Anti-icing Coating.

  2025cites this paper
• The Cryoprotective Effect of an Antifreeze Collagen Peptide Complex Obtained by Enzymatic Glycosylation on Tilapia

  2024cites this paper
• Glycosylated peptides isolated from cheese whey have antifreezing activity.

  2024cites this paper
• Recent advances in natural peptide-based cryoprotectants in food industry: from source to application

  2024cites this paper
• Animal Protein-Based Fat Replacers: New Prospective and Applications in Dairy Products and Their Analogues

  2024cites this paper
• Identification of novel antifreeze peptides from yak skin gelatin ultrasound-assisted enzymatic hydrolysate

  2024cites this paper
• Dual cryoprotection of gelatin-tea polyphenol microgels on surimi by targeting for ice inhibition and component stabilization.

  2024cites this paper
• Insight into the structure-activity relationship of thermal hysteresis activity of cod collagen peptides through peptidomics and bioinformatics approaches.

  2024cites this paper
• Soy protein processing impacts the ice recrystallization inhibition activity of protein hydrolysates

  2024cites this paper
• A Review of Modified Gelatin: Physicochemical Properties, Modification Methods, and Applications in the Food Field.

  2024cites this paper
• Instability of natural deep eutectic solvents (NADESs) induced by Amadori rearrangement and its effects on cryopreservation of yeast cells.

  2024cites this paper
• Ice recrystallization inhibition activity of pulse protein hydrolysates after immobilized metal affinity separation.

  2024cites this paper
• Effects of fish skin collagen peptide on physicochemical properties of frozen dough and quality and antioxidant activity of steamed bread

  2024cites this paper
• Food-derived peptides unleashed: emerging roles as food additives beyond bioactivities

  2024cites this paper
• Prediction of freezing point and moisture distribution of beef with dual freeze-thaw cycles using hyperspectral imaging.

  2024cites this paper
• Gelatin hydrolysate in freeze–thawed shrimp model system: retardation of weight loss and muscle protein denaturation

  2024cites this paper
• Cryoprotective effect of glycopeptide complex from abalone viscera on frozen surimi and its underlying mechanism

  2024cites this paper
• The Effects of Assisted Freezing with Different Ultrasound Power Rates on the Quality and Flavor of Braised Beef

  2024cites this paper
• Chickpea peptide as a plant-based cryoprotectant in frozen dough: insight into the water states, gluten structures, and storage stabilities

  2024cites this paper
• Thawed drip and its membrane-separated components: Role in retarding myofibrillar protein gel deterioration during freezing-thawing cycles.

  2024cites this paper
• The ice recrystallization inhibition activity of wheat glutenin hydrolysates and effect of salt on their activity

  2024cites this paper
• Gelatin hydrolyzed by papaya latex enzymes as an alternative cryoprotectant for frozen raw Pacific white shrimp (Penaeus vannamei)

  2024cites this paper
• Cryoprotective Effects and Quality Maintenance of Antifreeze Proteins and Peptides on Aquatic Products: A Review

  2024influential citation
• Inhibition of protein denaturation and oxidation of prepared shrimp paste by sturgeon skin collagen peptide

  2024cites this paper
• Advanced freezing point insights into regulatory role of antifreeze proteins, their fundamentals, and obstacles in food preservation

  2024cites this paper
• Myofibrillar protein denaturation/oxidation in freezing-thawing impair the heat-induced gelation: Mechanisms and control technologies

  2023cites this paper
• Cryoprotective effect of collagen hydrolysates from squid skin on frozen shrimp and characterizations of its antifreeze peptides

  2023cites this paper
• Industrial Application of Protein Hydrolysates in Food.

  2023cites this paper
• Amyloid protein fibrils show enhanced ice recrystallization inhibition activity when serve as pickering emulsion stabilizer

  2023cites this paper
• Effect of Pink Perch Gelatin on Physiochemical, Textural, Sensory, and Storage Characteristics of Ready-to-Cook Low-Fat Chicken Meatballs

  2023cites this paper
• The cryoprotective activity of tilapia skin collagen hydrolysate and the structure elucidation of its antifreeze peptide

  2023cites this paper
• Chickpea protein hydrolysate as a novel plant-based cryoprotectant in frozen surimi: Insights into protein structure integrity and gelling behaviors.

  2023cites this paper
• Succinylation of zein and gelatin hydrolysates improved their ice recrystallization inhibition activity.

  2023cites this paper
• Ice recrystallization inhibition effect of cellulose nanocrystals at constant and cycling temperatures.

  2023cites this paper
• Unconventional production strategies, action mechanisms, and structure-functional attributes of food-derived peptides

  2023cites this paper
• Advanced review on type II collagen and peptide: preparation, functional activities and food industry application

  2023cites this paper
• Ice Recrystallization Inhibition Activity of Soy Protein Hydrolysates.

  2023cites this paper
• Hemp protein hydrolysates’ ability to inhibit ice recrystallization is influenced by the dispersing medium and succinylation

  2023cites this paper
• Use of Protein By-Products Obtained from Aquatic Organisms as Bioactive Compounds: A Bibliometric Review

  2023cites this paper
• Collagen and gelatin: Structure, properties, and applications in food industry.

  2023cites this paper
• Effects of freezing methods and frozen storage on physicochemical, oxidative properties and protein denaturation of porcine longissimus dorsi

  2022cites this paper
• Effects of temperature fluctuations on non-volatile taste compounds in tilapia fillets (Oreochromis niloticus).

  2022cites this paper
• Inhibition of ice crystal growth by protein hydrolysates from different plant- and animal-based proteins

  2022cites this paper
• The gelatin-based liquid marbles for cell cryopreservation

  2022cites this paper
• Effect of antifreeze proteins on the freeze-thaw cycle of foods: fundamentals, mechanisms of action, current challenges and recommendations for future work

  2022cites this paper
• Research progress on quality deterioration mechanism and control technology of frozen muscle foods.

  2022cites this paper
• Effect of ultrasound assisted collagen peptide of chicken cartilage on storage quality of chicken breast meat

  2022cites this paper
• Relationship between type II polyproline helix secondary structure and thermal hysteresis activity of short homopeptides

  2022cites this paper
• Investigation and effect on 3D printing quality of surimi ink during freeze-thaw cycles by antifreeze peptides

  2022cites this paper
• Effect of pigskin gelatin hydrolysate on the porcine meat quality during freezing.

  2022cites this paper
• Molecular simulation -based research on antifreeze peptides: advances and perspectives

  2022cites this paper
• The Antifreeze and Cryoprotective Activities of a Novel Antifreeze Peptide from Ctenopharyngodon idella Scales

  2022cites this paper
• Collagen and its derivatives: From structure and properties to their applications in food industry

  2022cites this paper
• Control of ice crystal nucleation and growth during the food freezing process.

  2022cites this paper
• Antifreeze Peptides Preparation from Tilapia Skin and Evaluation of Its Cryoprotective Effect on Lacticaseibacillus rhamnosus

  2022influential citation
• Identification of antifreeze peptides in shrimp byproducts autolysate using peptidomics and bioinformatics.

  2022cites this paper
• Snow flea antifreeze peptide for cryopreservation of lactic acid bacteria

  2022cites this paper
• Isolation of novel wheat bran antifreeze polysaccharides and the cryoprotective effect on frozen dough quality

  2022cites this paper
• Dual cryoprotective and antioxidant effects of silver carp (Hypophthalmichthys molitrix) protein hydrolysates on unwashed surimi stored at conventional and ultra-low frozen temperatures

  2022cites this paper
• Bio/multi-functional peptides derived from fish gelatin hydrolysates: Technological and functional properties

  2021cites this paper
• The role of trifunctional cryoprotectants in the frozen storage of aquatic foods: Recent developments and future recommendations.

  2021cites this paper
• Molecular characteristics and structure–activity relationships of food-derived bioactive peptides

  2021cites this paper
• Changes in oxidation and secondary structure of myofibrilla protein, water distribution, and quality of vacuum packaged Tan mutton during storage at different temperatures

  2021cites this paper
• Animal by-products collagen and derived peptide, as important components of innovative sustainable food systems—a comprehensive review

  2021cites this paper
• Dual cryoprotective strategies for ice-binding and stabilizing of frozen seafood: A review

  2021cites this paper
• Prevention of protein oxidation and enhancement of gel properties of silver carp (Hypophthalmichthys molitrix) surimi by addition of protein hydrolysates derived from surimi processing by-products.

  2020cites this paper
• Production, structure-function relationships, mechanisms, and applications of antifreeze peptides.

  2020cites this paper
• Collagen as a source of bioactive peptides: A bioinformatics approach

  2020cites this paper
• Effect of freezing methods on quality changes of grass carp during frozen storage

  2020cites this paper
• Ice-binding proteins: a remarkable ice crystal regulator for frozen foods

  2020influential citation
• Functional and Bioactive Properties of Gelatin Extracted from Aquatic Bioresources – A Review

  2020cites this paper
• Prevention of protein and lipid oxidation in freeze-thawed bighead carp (Hypophthalmichthys nobilis) fillets using silver carp (Hypophthalmichthys molitrix) fin hydrolysates

  2020cites this paper
• Effect of pigskin gelatin on baking, structural and thermal properties of frozen dough: Comprehensive studies on alteration of gluten network

  2020cites this paper
• Changes in microstructure, quality and water distribution of porcine longissimus muscles subjected to ultrasound-assisted immersion freezing during frozen storage.

  2019cites this paper
• Bioactive Peptides from Fish Collagen Byproducts

  2019cites this paper
• Antioxidant and cryoprotective effects of hydrolysate from gill protein of bighead carp (Hypophthalmichthys nobilis) in preventing denaturation of frozen surimi.

  2019cites this paper
• Measuring and controlling ice crystallization in frozen foods: A review of recent developments

  2019cites this paper
• Review on identification, underlying mechanisms and evaluation of freezing damage

  2019cites this paper