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Some aspects of protein changes in frozen foods

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Summary

In the past decades many results on changes of food proteins caused by-freezing and their relation to quality changes were found. Recently especially the nutrition physiological viewpoint of these alterations has aroused considerable interest. In the present paper the attempt is made to outline some aspects of these changes which are usually referred to as “denaturation” caused by freezing. After a description of the phenomena observed and their measurement, a survey of the main causes presumed for the “denaturation” of fish muscle proteins by freezing is given. With special consideration of the molecular range it can be said that generally aggregation phenomena prevail and that the participating molecules, or part of them, may still be native or more or less changed in their conformation before or during aggregation. Definite judgement of the nutritional properties of the altered proteins in frozen foods is possible only when convincing results of feeding experiments will be available.

Zusammenfassung

In den vergangenen Jahrzehnten wurden viele Ergebnisse über Veränderungen von Proteinen in Lebensmitteln durch Gefrieren und ihre Beziehungen zu Qualitätsveränderungen erhalten. Neuerdings hat speziell der ernährungsphysiologische Gesichtspunkt dieser Veränderungen besonderes Interesse gefunden. Im vorliegenden Bericht wird der Versuch gemacht, einige Aspekte dieser Veränderungen zu umreißen, die gewöhnlich als „Gefrierdenaturierung“ bezeichnet werden.

Nach einer Beschreibung der beobachteten Kriterien und ihrer Messung wird auf die Ursachen eingegangen, die vermutlich für die „Denaturierung“ der Fischmuskelproteine durch Gefrieren verantwortlich sind.

Unter besonderer Berücksichtigung des molekularen Bereichs kann gesagt werden, daß im allgemeinen Aggregationsphänomene vorherrschen und daß die beteiligten Moleküle oder ein Teil von ihnen noch nativ sein können oder vor oder während der Aggregation in ihrer Konformation mehr oder weniger verändert sind. Eine verläßliche Beurteilung der ernährungsphysiologischen Eigenschaften der Proteine in gefrorenen Lebensmitteln wird erst möglich sein, wenn überzeugende Ergebnisse von Fütterungsversuchen vorliegen.

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  1. W. Partmann

    Present address: Federal Research Centre for Nutrition, Karlsruhe

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    Partmann, W. Some aspects of protein changes in frozen foods. Z Ernährungswiss 16, 167–175 (1977). https://doi.org/10.1007/BF02024789

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