Skip to main content
SpringerLink
Log in

Extraction of Carrot (Daucus carota) Antifreeze Proteins and Evaluation of Their Effects on Frozen White Salted Noodles

  • Original Paper
  • Published:
Food and Bioprocess Technology Aims and scope Submit manuscript

Abstract

Homogenate and vacuum infiltration-centrifugation were adopted and compared in carrot antifreeze proteins (CaAFPs) extraction, and effects of CaAFPs on thermophysical properties, texture properties, cooking properties, and microstructure of frozen white salted noodles were studied. Results showed that the vacuum infiltration-centrifugation was more targeted than homogenate in CaAFPs extraction, while its protein extraction rate was much lower than homogenate. Differential scanning calorimeter measurement showed that CaAFPs could not only lower the initial point of freezing (T f) and the end point of freezing (T m′) of water but also decrease the freezable water content. It also confirmed that CaAFPs were enriched in apoplast extract. The addition of CaAFPs could lower the enthalpy of melting of frozen noodles. V-CaAFPs could lower T m′ of frozen noodles but the T m′ of H-noodles was slightly increased. Freezable water content of frozen noodles was decreased by the addition of CaAFPs and T g″ of them was increased. Texture profile analysis showed that texture properties of white salted noodles were significantly influenced (p < 0.05) by the addition of CaAFPs. Cooking properties of frozen white salted noodles were also significantly enhanced (p < 0.05) by increasing cooking absorption and reducing dry material loss. NMR measurement showed that the addition of CaAFPs could shift water from mobile state to less mobile state. Microstructure of noodles suggested that the addition of CaAFPs could protect the gluten network from the damage caused by freezing and temperature fluctuation, which resulted in an integrated gluten network in white salted noodles.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4

Similar content being viewed by others

Abbreviations

AFPs:

Antifreeze proteins

THA:

Thermal hysteresis activity

CaAFPs:

Carrot antifreeze proteins

H-CaAFPs:

Homogenate CaAFPs

V-CaAFPs:

Vacuum infiltration-centrifugation CaAFPs

H-noodles:

Frozen noodles containing H-CaAFPs

V-noodles:

Frozen noodles containing V-CaAFPs

SEM:

Scanning electron microscopy

CA:

Cooking absorption

References

  • Alabran, D. M., & Mabrouk, A. F. (1973). Carrot flavor. Sugars and free nitrogenous compounds in fresh carrots. Journal of Agricultural and Food Chemistry, 21(2), 205–208.

    Article  CAS  Google Scholar 

  • Amornwittawat, N., Wang, S., Duman, J. G., & Wen, X. (2008). Polycarboxylates enhance beetle antifreeze protein activity. Biochimica Et Biophysica Acta-Proteins and Proteomics, 1784(12), 1942–1948.

    Article  CAS  Google Scholar 

  • Baik, B., Czuchajowska, Z., & Pomeranz, Y. (1994). Role and contribution of starch and protein contents and quality to texture profile analysis of oriental noodles. Cereal Chemistry, 71(4), 315–320.

    CAS  Google Scholar 

  • Baker, R. A. (1997). Reassessment of some fruit and vegetable pectin levels. Journal of Food Science, 62(2), 225–229.

    Article  CAS  Google Scholar 

  • Boonsupthip, W., & Lee, T. C. (2003). Application of antifreeze protein for food preservation: Effect of type III antifreeze protein for preservation of gel-forming of frozen and chilled actomyosin. Journal of Food Science, 68(5), 1804–1809.

    Article  CAS  Google Scholar 

  • Chen, Z., Sagis, L., Legger, A., Linssen, J., Schols, H., & Voragen, A. (2002). Evaluation of starch noodles made from three typical Chinese sweet potato starches. Journal of Food Science, 67(9), 3342–3347.

    Article  CAS  Google Scholar 

  • Douglas Goff, H. (1992). Low-temperature stability and the glassy state in frozen foods. Food Research International, 25(4), 317–325.

    Article  Google Scholar 

  • Duman, J. G., & Serianni, A. S. (2002). The role of endogenous antifreeze protein enhancers in the hemolymph thermal hysteresis activity of the beetle Dendroides canadensis. Journal of Insect Physiology, 48(1), 103–111.

    Article  CAS  Google Scholar 

  • Fernández, M. B., Pagano, M. R., Daleo, G. R., & Guevara, M. G. (2012). Hydrophobic proteins secreted into the apoplast may contribute to resistance against Phytophthora infestans in potato. Plant Physiology and Biochemistry, 60, 59–66.

    Article  Google Scholar 

  • Fuad, T., & Prabhasankar, P. (2012). Influences of India’s local wheat varieties and additives on quality of pasta. Food and Bioprocess Technology, 5(5), 1743–1755.

    Article  CAS  Google Scholar 

  • Gaukel, V., & Spiess, W. E. L. (2004). Influence of antifreeze proteins on recrystallization of ice in model solutions for ice cream. Chemie Ingenieur Technik, 76(4), 454–458.

    Article  CAS  Google Scholar 

  • Gelencsér, T., Gál, V., Hódsági, M., & Salgó, A. (2008). Evaluation of quality and digestibility characteristics of resistant starch-enriched pasta. Food and Bioprocess Technology, 1(2), 171–179.

    Article  Google Scholar 

  • Griffith, M., & Ewart, K. V. (1995). Antifreeze proteins and their potential use in frozen foods. Biotechnology Advances, 13(3), 375–402.

    Article  CAS  Google Scholar 

  • Han, M., Zhang, Y., Fei, Y., Xu, X., & Zhou, G. (2009). Effect of microbial transglutaminase on NMR relaxometry and microstructure of pork myofibrillar protein gel. European Food Research and Technology, 228(4), 665–670.

    Article  CAS  Google Scholar 

  • Haslam, R., Downie, A., Raveton, M., Gallardo, K., Job, D., Pallett, K., et al. (2003). The assessment of enriched apoplastic extracts using proteomic approaches. Annals of Applied Biology, 143(1), 81–91.

    Article  CAS  Google Scholar 

  • Hou, G. G. (2010). Asian noodles: science, technology, and processing. Hoboken: Wiley.

    Book  Google Scholar 

  • Hou, G. G., Otsubo, S., Okusu, H., & Shen, L. (2010). Noodle processing technology. Asian Noodles 99–140.

  • Huaisan, K., Uriyapongson, J., Rayas-Duarte, P., Alli, I., & Srijesdaruk, V. (2008). Effect of food additives on rheological and textural properties of frozen high amylose rice starch gels. International Journal of Food Properties, 12(1), 145–161.

    Article  Google Scholar 

  • Kontogiorgos, V., Goff, H. D., & Kasapis, S. (2007). Effect of aging and ice structuring proteins on the morphology of frozen hydrated gluten networks. Biomacromolecules, 8(4), 1293–1299.

    Article  CAS  Google Scholar 

  • Kovacs, M., Fu, B., Woods, S., & Khan, K. (2004). Thermal stability of wheat gluten protein: its effect on dough properties and noodle texture. Journal of Cereal Science, 39(1), 9–19.

    Article  CAS  Google Scholar 

  • Li, L. L., Kim, Y., Huang, W. N., Jia, C. L., & Xu, B. C. (2010). Effects of ice structuring proteins on freeze–thaw stability of corn and wheat starch gels. Cereal Chemistry, 87(5), 497–503.

    Article  CAS  Google Scholar 

  • Li, J., Kang, J., Wang, L., Li, Z., Wang, R., Chen, Z. X., et al. (2012a). Effect of water migration between arabinoxylans and gluten on baking quality of whole wheat bread detected by magnetic resonance imaging (MRI). Journal of Agricultural and Food Chemistry, 60(26), 6507–6514.

    Article  CAS  Google Scholar 

  • Li, L. Y., Easa, A. M., Liong, M. T., Tan, T. C., & Foo, W. T. (2012b). The use of microbial transglutaminase and soy protein isolate to enhance retention of capsaicin in capsaicin-enriched layered noodles. Food Hydrocolloids, 30(2), 495–503.

    Article  CAS  Google Scholar 

  • Lohaus, G., Pennewiss, K., Sattelmacher, B., Hussmann, M., & Hermann Muehling, K. (2001). Is the infiltration-centrifugation technique appropriate for the isolation of apoplastic fluid? A critical evaluation with different plant species. Physiologia Plantarum, 111(4), 457–465.

    Article  CAS  Google Scholar 

  • Marentes, E., Griffith, M., Mlynarz, A., & Brush, R. A. (1993). Proteins accumulate in the apoplast of winter rye leaves during cold acclimation. Physiologia Plantarum, 87(4), 499–507.

    Article  CAS  Google Scholar 

  • Meyer, K., Keil, M., & Naldrett, M. J. (1999). A leucine-rich repeat protein of carrot that exhibits antifreeze activity. Federation of European Biochemical Societies Letters, 447(2–3), 171–178.

    Article  CAS  Google Scholar 

  • Oh, N., Seib, P., Ward, A., & Deyoe, C. (1985). Noodles. IV. Influence of flour protein, extraction rate, particle size, and starch damage on the quality characteristics of dry noodles. Cereal Chemistry, 62, 441–446.

    Google Scholar 

  • Paul St., MN. (2000). Approved Methods of the AACC (10th ed.). St. Paul, MN: American Association of Cereal Chemists.

  • Payne, S., Sandford, D., Harris, A., & Young, O. (1994). The effects of antifreeze proteins on chilled and frozen meat. Meat Science, 37(3), 429–438.

    Article  CAS  Google Scholar 

  • Purnima, C., Ramasarma, P., & Prabhasankar, P. (2012). Studies on effect of additives on protein profile, microstructure and quality characteristics of pasta. Journal of Food Science and Technology, 49(1), 50–57.

    Article  CAS  Google Scholar 

  • Regand, A., & Goff, H. D. (2006). Ice recrystallization inhibition in ice cream as affected by ice structuring proteins from winter wheat grass. Journal of Dairy Science, 89(1), 49–57.

    Article  CAS  Google Scholar 

  • Ribotta, P., Perez, G., Leon, A., & Anon, M. (2004). Effect of emulsifier and guar gum on micro structural, rheological and baking performance of frozen bread dough. Food Hydrocolloids, 18(2), 305–313.

    Article  CAS  Google Scholar 

  • Shimizu, T., Fukawa, H., & Ichiba, A. (1958). Physical properties of noodles. Cereal Chemistry, 35, 34–46.

    Google Scholar 

  • Smallwood, M., Worrall, D., Byass, L., Elias, L., Ashford, D., Doucet, C. J., et al. (1999). Isolation and characterization of a novel antifreeze protein from carrot (Daucus carota). Biochemical Journal, 340, 385–391.

    Article  CAS  Google Scholar 

  • Tang, G., Qin, J., Dolnikowski, G. G., Russell, R. M., & Grusak, M. A. (2005). Spinach or carrots can supply significant amounts of vitamin A as assessed by feeding with intrinsically deuterated vegetables. American Journal of Clinical Nutrition, 82(4), 821–828.

    CAS  Google Scholar 

  • Tironi, V., de Lamballerie-Anton, M., & Le-Bail, A. (2009). DSC determination of glass transition temperature on sea bass (Dicentrarchus labrax) muscle: effect of high-pressure processing. Food and Bioprocess Technology, 2(4), 374–382.

    Article  Google Scholar 

  • Wang, L., & Duman, J. G. (2006). A thaumatin-like protein from larvae of the beetle Dendroides canadensis enhances the activity of antifreeze proteins. Biochemistry, 45(4), 1278–1284.

    Article  CAS  Google Scholar 

  • Wang, L. H., Wusteman, M. C., Smallwood, M., et al. (2002). The stability during low-temperature storage of an antifreeze protein isolated from the roots of cold-acclimated carrots. Cryobiology, 44(3), 307–310.

    Article  CAS  Google Scholar 

  • Xu, H. N., Huang, W. N., Wang, Z. P., & Rayas-Duarte, P. (2009). Effect of ice structuring proteins from winter wheat on thermophysical properties of dough during freezing. Journal of Cereal Science, 50(3), 410–413.

    Article  CAS  Google Scholar 

  • Zachariassen, K. E., & Husby, J. A. (1982). Antifreeze effect of thermal hysteresis agents protects highly supercooled insects. Nature, 298, 865–867.

    Article  Google Scholar 

  • Zachariassen, K. E., DeVries, A. L., Hunt, B., & Kristiansen, E. (2002). Effect of ice fraction and dilution factor on the antifreeze activity in the hemolymph of the cerambycid beetle Rhagium inquisitor. Cryobiology, 44(2), 132–141.

    Article  CAS  Google Scholar 

  • Zhang, C., Zhang, H., & Wang, L. (2007a). Effect of carrot (Daucus carota) antifreeze proteins on the fermentation capacity of frozen dough. Food Research International, 40(6), 763–769.

    Article  CAS  Google Scholar 

  • Zhang, C., Zhang, H., Wang, L., Gao, H., Guo, X.-M., & Yao, H.-Y. (2007b). Improvement of texture properties and flavor of frozen dough by carrot (Daucus carota) antifreeze protein supplementation. Journal of Agricultural and Food Chemistry, 55(23), 9620–9626.

    Article  CAS  Google Scholar 

  • Zhang, C., Zhang, H., Wang, L., & Yao, H. (2007c). Validation of antifreeze properties of glutathione based on its thermodynamic characteristics and protection of baker's yeast during cryopreservation. Journal of Agricultural and Food Chemistry, 55(12), 4698–4703.

    Article  CAS  Google Scholar 

  • Zhang, C., Zhang, H., Wang, L., Zhang, J., & Yao, H. (2007d). Purification of antifreeze protein from wheat bran (Triticum aestivum L.) based on its hydrophilicity and ice-binding capacity. Journal of Agricultural and Food Chemistry, 55(19), 7654–7658.

    Article  CAS  Google Scholar 

  • Zhang, C., Zhang, H., Wang, L., & Guo, X. (2008). Effect of carrot (Daucus carota) antifreeze proteins on texture properties of frozen dough and volatile compounds of crumb. LWT- Food Science and Technology, 41(6), 1029–1036.

    Article  CAS  Google Scholar 

  • Zounis, S., Quail, K. J., Wootton, M., et al. (2002). Studying frozen dough structure using low-temperature scanning electron microscopy. Journal of Cereal Science, 35(2), 135–147.

    Article  CAS  Google Scholar 

Download references

Acknowledgments

This work was financially supported by the National Natural Science Foundation of China (No. 31171637), Program for Postgraduates Research Innovation in University of Jiangsu Province (CXZZ12_0765), and the Fundamental Research Funds for the Central Universities (No. JUDCF10060). We thank Shanghai Niumag Electronics Technology Co., Ltd. (Shanghai, China) for their technical assistance.

Author information

Authors and Affiliations

  1. State Key Laboratory of Food Science and Technology and School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, People’s Republic of China

    Xiangli Ding, Hui Zhang, Wenhua Liu, Li Wang, Haifeng Qian & Xiguang Qi

Authors
  1. Xiangli Ding
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Hui Zhang
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Wenhua Liu
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Li Wang
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Haifeng Qian
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Xiguang Qi
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Hui Zhang.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Ding, X., Zhang, H., Liu, W. et al. Extraction of Carrot (Daucus carota) Antifreeze Proteins and Evaluation of Their Effects on Frozen White Salted Noodles. Food Bioprocess Technol 7, 842–852 (2014). https://doi.org/10.1007/s11947-013-1101-0

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11947-013-1101-0

Keywords

Search

Navigation