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|Title: ||Antifreeze Proteins - The applications of antifreeze proteins in the food industries|
|Authors: ||Commerou, Peter W.|
Jørgensen, Simon K. K.
|Advisor: ||Vincents, Bjarne|
|Examination Date: ||30-Jan-2009|
|Issue Date: ||26-Jan-2009|
|Abstract: ||Organisms which live under extreme climatic conditions of sub zero temperatures have developed different adaptations to cold. One of these adaptations was the development of specific proteins, called antifreeze proteins that inhibit ice growth and prevent re-crystallization, hence tissue damage.
Extensive studies of the different antifreeze proteins revealed their structures and some basic characteristics which gave rise to theories about by which mechanisms antifreeze proteins work. Lately, antifreeze proteins have shown a lot of potential in commercial application. Food industry is a significant sector where antifreeze proteins can be applied. Using the methods and the protocols of transgenesis, antifreeze proteins can be introduced into fish, yeast, vegetables and fruits in order to give new beneficial properties to these organisms. Those applications have certificated advantageous results in the production and the quality of food. However there are some technical and health aspects of the applications that must be taken into account. In this report these aspects are discussed. The technical aspects is the cost and efficiency of the transgenic process and the health aspect is the possible allergies that may be caused by the transgenic food, however research so far has not shown any cause for concern. The development of the antifreeze protein technology is in an embryonic stage so it has a great perspective for further future applications.|
|Education: ||Molekylærbiologi / Molecular Biology - not master thesis|
|Appears in Collections:||Projektrapporter og specialer / Projectreports and master thesis|
Molekylærbiologi rapporter / Molecular Biology Projects
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