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Anti-Freeze Protein Derived from Wheat Flour

The Problem

Biomaterials and foods are frozen for long-term storage to maintain desired properties, like texture for frozen foods or cellular stability for frozen biological samples). However, frozen materials are affected by ice recrystallization, or freezer burn. Anti-freeze proteins (AFPs), also called ice structuring proteins (ISPs), can be added to foods or biomaterials to inhibit ice recrystallization. AFPs are not widely used due to high cost and low availability. ​

The Solution

Researchers at the University of Tennessee have identified a water-soluble protein fraction from wheat flour that has ice crystal growth inhibition activity. Wheat albumin was extracted from wheat flour by Osborne fractionation and gel filtration chromatography. 20 mg/mL of the protein extract exhibited a 31.9% decrease in ice crystal size compared to a 20 mg/mL control of polyethylene glycol (PEG) at -8°C. In a protein-ice-water system, new ice formation was inhibited after 60 ns, whereas the soybean protein took over 100 ns to stop recrystallization activity. ​

The ice formation rates for two wheat-derived proteins (WDAI-3 and AAI) compared to soybean protein and a control (water). ​

Benefits

Benefit
Plant-based and food safe
Compatible for many dietary restrictions, including lactose intolerance and veganism
Particularly relevant for frozen dough and bread applications
Potentially cheaper than animal-derived AFPs
Avoids "genetically modified" label

More Information

  • Tyler Newton, M.S.
  • Assistant Technology Manager, Multi Campus Office
  • 865-974-1882 | cnewto12@tennessee.edu
  • UTRF Reference ID: 24149
  • Patent Status:
wheat ears, grains and bowl of flour on a wooden table, top view

Innovators

Dr. Toni Wang

Professor, Department of Food Science, College of Arts and Sciences, UT Knoxville

Dr. Wang received her PhD from Iowa State University in Food and Lipid Chemistry. Dr. Wang's research (with a total of ~$13 million funding) is focused on identifying novel and practical solutions for problems and challenges associated with processing, utilization, and functionalities of agricultural products intended for food, feed, biomaterials, and energy uses. She aims to use fundamental chemistry of lipids and proteins in new ways to improve food quality, functionality, safety, and health, and to reduce waste and environmental impact.

Read more about Dr. Toni Wang

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