Food research international (Ottawa, Ont.)AnimalsFreezingIceBassBasidiomycota
Effects of ice-binding protein from Leucosporidium sp. AY30 (LeIBP) on physicochemical quality, myofibrillar protein and ice crystal morphology of largemouth bass during air freezing.
Junde Ren, Feifei Hu, Farooq Muhammad, Lihui Hu, Tao Song, Maninder Meenu, Jie Lin, Ying Liu, Hosahalli S Ramaswamy, Yong Yu
Published: 202510.1016/j.foodres.2025.117137
Abstract
This study investigated the freezing characteristics of Arctic yeast Leucosporidium sp. AY30 ice-binding protein (LeIBP) after heterologous expression by Aspergillus niger at different concentrations (0.01 %, 0.05 %, 0.1 %, 0.2 %, 0.5 %) and elucidat…
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