# US 2013/0153818 A1 · Method for increasing thermal hysteresis activity, method for reducing thermal inactivation of thermal hysteresis activity, and composition for increasing thermal hysteresis activity > Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt - Number: US 2013/0153818 A1 - Document ID: US20130153818A1 - Status: Published application - Kind: A1 - Application number: 13/818,556 - Filed: 2011-08-26 - Published: 2013-06-20 - Earliest claimed: 2010-08-26 - Assignees: Nichirei Foods Inc. - Inventors: Shinichi Oyaizu; Toshifumi Inoue; Daisuke Kaji; Toshinobu Oomori; Takeshi Koizumi; Hirotaka Ishii - Web page: https://patentgrep.com/patent/US20130153818A1 ## CPC - C09K 5/20: Antifreeze additives therefor, e.g. for radiator liquids (for application to surfaces C09K3/18; inhibiting corrosion by liquids C23F11/00) - A23B 2/85: with addition of {or treatment with} chemicals - A23L 17/00: Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof - C07K 14/461: {from fish} - A23G 9/32: characterised by the composition {containing organic or inorganic compounds} - A23V 2002/00: Food compositions, function of food ingredients or processes for food or foodstuffs - A23V 2200/00: Function of food ingredients - C09K: MATERIALS FOR MISCELLANEOUS APPLICATIONS, NOT PROVIDED FOR ELSEWHERE - A23B: PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES - A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B) - C07K: PEPTIDES (peptides in foodstuffs A23; obtaining protein compositions for foodstuffs, working-up proteins for foodstuffs A23J; preparations for medicinal purposes A61K; peptides containing beta-lactam rings C07D; cyclic dipeptides not having in their molecule any other peptide link than those which form their ring, e.g. piperazine-2,5-diones, C07D; ergot alkaloids of the cyclic peptide type C07D519/02; macromolecular compounds having statistically distributed amino acid units in their molecules, i.e. when the preparation does not provide for a specific; but for a random sequence of the amino acid units, homopolyamides and block copolyamides derived from amino acids C08G69/00; macromolecular products derived from proteins C08H1/00; preparation of glue or gelatine C09H; single cell proteins, enzymes C12N; genetic engineering processes for obtaining peptides C12N15/00; compositions for measuring or testing processes involving enzymes C12Q; investigation or analysis of biological material G01N33/00) - A23G: COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF - A23V: INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION ## Abstract The present invention relates to a method of increasing the thermal hysteresis activity exhibited by a composition containing an antifreeze protein and water, wherein the method includes incorporating the antifreeze protein and any one or more substances selected from the following additive group A into the water. According to the present invention, the method of further increasing the thermal hysteresis activity inherently possessed by an antifreeze protein can be provided. Additive group A: an organic acid, an organic acid salt, an inorganic salt, an amino acid, an amino acid salt, an ammonium salt, a sugar, a sugar alcohol, urea, guanidine hydrochloride, spermidine, spermine, and N,N-dimethylformamide. ## Claims ### Claim 1 A method of increasing a thermal hysteresis activity exhibited by a composition comprising an antifreeze protein and water, the method comprising: incorporating the antifreeze protein and any one or more substances selected from a following additive group A into the water: additive group A: an organic acid, an organic acid salt, an inorganic salt, an amino acid, an amino acid salt, an ammonium salt, a sugar, a sugar alcohol, urea, guanidine hydrochloride, spermidine, spermine, and N,N-dimethylformamide. ### Claim 2 A method of reducing a post-heat treatment deactivation of a thermal hysteresis activity exhibited by a composition comprising an antifreeze protein and water, the method comprising: incorporating the antifreeze protein and any one or more substances selected from the following additive group B into the water: additive group B: an organic acid, an organic acid salt, an inorganic salt, an amino acid, an amino acid salt, an ammonium salt, a sugar, a sugar alcohol, urea, guanidine hydrochloride, acetone, dioxane, 2-chloroethanol, and N,N-dimethylformamide. ### Claim 3 A composition for increasing thermal hysteresis activity, the composition comprising: an antifreeze protein; water; and an additive, wherein the additive comprises any one or more substances selected from the group consisting of an organic acid, an organic acid salt, an inorganic salt, an amino acid, an amino acid salt, an ammonium salt, a sugar, a sugar alcohol, urea, guanidine hydrochloride, spermidine, spermine, acetone, dioxane, 2-chloroethanol, and N,N-dimethylformamide. ### Claim 4 (depends on 1) The method of increasing the thermal hysteresis activity according to claim 1, wherein the antifreeze protein is a fish-derived protein. ### Claim 5 (depends on 2) The method of reducing the post-heat treatment deactivation of the thermal hysteresis activity according to claim 2, wherein the antifreeze protein is a fish-derived protein. ### Claim 6 (depends on 3) The composition for increasing thermal hysteresis activity according to claim 3, wherein the antifreeze protein is a fish-derived protein. ### Claim 7 (depends on 4) The method of increasing the thermal hysteresis activity according to claim 4, wherein the antifreeze protein is a Type I antifreeze protein. ### Claim 8 (depends on 4) The method of increasing the thermal hysteresis activity according to claim 4, wherein the antifreeze protein is a Type II antifreeze protein. ### Claim 9 (depends on 4) The method of increasing the thermal hysteresis activity according to claim 4, wherein the antifreeze protein is a Type III antifreeze protein. ### Claim 10 (depends on 4) The method of increasing the thermal hysteresis activity according to claim 4, wherein the antifreeze protein is an AFGP type antifreeze protein. ### Claim 11 (depends on 5) The method of reducing the post-heat treatment deactivation of the thermal hysteresis activity according to claim 5, wherein the antifreeze protein is a Type I antifreeze protein. ### Claim 12 (depends on 5) The method of reducing the post-heat treatment deactivation of the thermal hysteresis activity according to claim 5, wherein the antifreeze protein is a Type II antifreeze protein. ### Claim 13 (depends on 5) The method of reducing the post-heat treatment deactivation of the thermal hysteresis activity according to claim 5, wherein the antifreeze protein is a Type III antifreeze protein. ### Claim 14 (depends on 5) The method of reducing the post-heat treatment deactivation of the thermal hysteresis activity according to claim 5, wherein the antifreeze protein is an AFGP type antifreeze protein. ### Claim 15 (depends on 1) The method of increasing the thermal hysteresis activity according to claim 1, wherein a concentration of the antifreeze protein comprised in a mixture of water, the antifreeze protein and the additive is 0.01 mass % to 10 mass %. ### Claim 16 (depends on 2) The method of reducing the post-heat treatment deactivation of the thermal hysteresis activity according to claim 2, wherein a concentration of the antifreeze protein comprised in a mixture of water, the antifreeze protein and the additive is 0.01 mass % to 10 mass %. ### Claim 17 (depends on 3) The composition for increasing thermal hysteresis activity according to claim 3, wherein a concentration of the antifreeze protein comprised in the composition for increasing thermal hysteresis activity is 0.01 mass % to 10 mass %.