Biomaterial Database

Some aspects of protein changes in frozen foods. 1977

W Partmann

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.

UI	MeSH Term	Description	Entries
D008460	Meat	The edible portions of any animal used for food including cattle, swine, goats/sheep, poultry, fish, shellfish, and game.	Meats
D011487	Protein Conformation	The characteristic 3-dimensional shape of a protein, including the secondary, supersecondary (motifs), tertiary (domains) and quaternary structure of the peptide chain. PROTEIN STRUCTURE, QUATERNARY describes the conformation assumed by multimeric proteins (aggregates of more than one polypeptide chain).	Conformation, Protein,Conformations, Protein,Protein Conformations
D011489	Protein Denaturation	Disruption of the non-covalent bonds and/or disulfide bonds responsible for maintaining the three-dimensional shape and activity of the native protein.	Denaturation, Protein,Denaturations, Protein,Protein Denaturations
D004044	Dietary Proteins	Proteins obtained from foods. They are the main source of the ESSENTIAL AMINO ACIDS.	Proteins, Dietary,Dietary Protein,Protein, Dietary
D005399	Fishes	A group of cold-blooded, aquatic vertebrates having gills, fins, a cartilaginous or bony endoskeleton, and elongated bodies covered with scales.
D005504	Food Analysis	Measurement and evaluation of the components of substances to be taken as FOOD.	Analysis, Food,Analyses, Food,Food Analyses
D005519	Food Preservation	Procedures or techniques used to keep food from spoiling.	Preservation, Food
D005557	Formaldehyde	A highly reactive aldehyde gas formed by oxidation or incomplete combustion of hydrocarbons. In solution, it has a wide range of uses: in the manufacture of resins and textiles, as a disinfectant, and as a laboratory fixative or preservative. Formaldehyde solution (formalin) is considered a hazardous compound, and its vapor toxic. (From Reynolds, Martindale The Extra Pharmacopoeia, 30th ed, p717)	Formalin,Formol,Methanal,Oxomethane
D005628	Frozen Foods	Foods that are preserved by lowering their storage temperature below the freezing point.	Food, Frozen,Foods, Frozen,Frozen Food
D000251	Adenosine Triphosphatases	A group of enzymes which catalyze the hydrolysis of ATP. The hydrolysis reaction is usually coupled with another function such as transporting Ca(2+) across a membrane. These enzymes may be dependent on Ca(2+), Mg(2+), anions, H+, or DNA.	ATPases,Adenosinetriphosphatase,ATPase,ATPase, DNA-Dependent,Adenosine Triphosphatase,DNA-Dependent ATPase,DNA-Dependent Adenosinetriphosphatases,ATPase, DNA Dependent,Adenosinetriphosphatases, DNA-Dependent,DNA Dependent ATPase,DNA Dependent Adenosinetriphosphatases,Triphosphatase, Adenosine