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KMID : 1007519950040030164
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Food Science and Biotechnology
1995 Volume.4 No. 3 p.164 ~ p.168
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Application of Ice Nucleation Active Bacteria in Freeze Concentration of Food Products and Charaeterization of Ice Nucleation Protein
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Lee Minjung
Song Kyung-Bin
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Abstract
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Freeze concentration of apple juice and soy protein isolate (SPI) using Pseudomonas syringae, one of the ice nucleating bacteria having ice nucleation protein, was studied. Apple juice with Pseudomonas syringae started to freeze at -2.2℃ and soluble solids content increased up to 15.2°Brix. Soy protein isolate started to freeze at 1.4-3.2℃ depending upon the concentration of SPI. Freezing time of both apple juice and soy protein isolate was reduced with Pseudomrmas syingae. To characterize the ice nucleation protein (INP), it was purified from Pseudomonas syringae and its molecular weight was estimated to be 180,000 dalton. Circular Dichroism (CD) study shows that INP does not have a conformational change with decrease of temperature up to 2℃ starting from 20℃, strongly supporting that ice nucleation activity requires phosphatidylinositol and mannose as well as INP.
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