Performance of antifreeze protein HrCHI4 from Hippophae rhamnoides in improving the structure and freshness of green beans upon cryopreservation.

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ID: 102067
2020
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Abstract
Antifreeze proteins restrict the growth of ice crystals during recrystallization and therefore find application in the protection of food products from damage upon freezing. Hippophae rhamnoides (seabuckthorn) is a freeze tolerant Himalayan shrub exhibiting antifreeze properties. Here, ~39 kDa class IV chitinase (HrCHI4) was purified from seabuckthorn seeds using chitin-affinity chromatography that showed antifreeze property by ice recrystallization inhibition. The application of HrCHI4 in cryopreservation of green beans was analyzed to verify its antifreeze potential. HrCHI4 pretreatment reduced the drip loss and electrolytic leakage in frozen beans, revealing that it preserved the membrane integrity upon cryopreservation. The texture analysis and SEM further validated structural maintenance. The volatile component analysis using GC-MS was performed to evaluate the quality of frozen beans. HrCHI4 contributed positively towards the retention of volatile components after freeze-thaw. In conclusion, a class IV chitinase HrCHI4 was purified from seabuckthorn seeds and its cryoprotective function was reported.
Reference Key
kashyap2020performancefood Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Kashyap, Prakriti;Kumar, Sanjay;Singh, Dharam;
Journal Food chemistry
Year 2020
DOI
S0308-8146(20)30461-1
URL
Keywords
Texture analysis gc–ms scanning electron microscopy (sem) class iv chitinase frozen beans ice recrystallization inhibition seabuckthorn

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