Antifreeze peptides (AFP) constitute a unique category of small-molecule proteins or protein hydrolysates that shield organisms from harm induced by freezing or sub-freezing conditions. The heightened effectiveness of AFP compared to traditional commercial antifreeze agents and natural antifreeze proteins has sparked a surge in research interest in recent years. This burgeoning enthusiasm has driven significant advancements in AFP research, paving the way for their potential industrial utilization within the food sector. This review provides a comprehensive exploration of the source of AFP, assesses their antifreeze capabilities, elucidates their mechanisms of action, outlines various preparation methods, and scrutinizes their diverse applications in the food industry. Furthermore, it delves into the prospects for the development and application of AFP, shedding light on the trajectory for ongoing and future research endeavors.

Egg yolk peptides were prepared by enzymatic hydrolysis of defatted egg yolk powder. The cryoprotective effects of these peptides were assessed by examining the functional, structural and physicochemical properties of egg yolk. Results indicated that egg yolk peptides could reduce viscosity and prevent the accumulation of egg yolk proteins during freezing, thereby mitigating the deterioration of its functional characteristics. The peptide hydrolyzed for 3 h demonstrated the lowest fluidity in thawed egg yolk. Additionally, Fourier transform infrared (FTIR) spectra and intrinsic fluorescence spectra revealed that egg yolk peptides could reduce damage to the secondary and tertiary structures of proteins, enhancing the stability of the protein network. Changes in the content of secondary structures showed that egg yolk peptides increased β-turns, decreased β-sheets, and maintained overall structural stability and strength. This study provides new insights for egg yolk peptides to inhibit frozen egg yolk gelation.