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.
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
- Assistant Technology Manager
- 865-974-1882 | cnewto12@tennessee.edu
- UTRF Reference ID: 24149
- Patent Status:
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...
Read more about Dr. Toni Wang