Wheat Antifreeze Protein

Purity

>95%

Storage

-20℃/-80℃

Shelf Life

-20℃ for 5 years;-80℃ for 10 years

Additional information

SDS-PAGE analyses showed that antifreeze proteins existed as monomers with a molecular weight of ~26 kD under reducing conditions and as dimers of ~52 kD under non-reducing conditions (natural state).

Application

After years of research, we isolated antifreeze protein with strong antifreeze activity from winter wheat. According to application tests, antifreeze proteins can effectively reduce the formation of ice crystals and recrystallisation in frozen foods.

Description

Antifreeze proteins (AFPs), also known as ice structuring proteins (ISPs), are a general term for a class of proteins that have the ability to increase biological resistance to freezing, with three characteristics: lowering the freezing point, altering ice crystal morphology, and inhibiting recrystallisation. Antifreeze proteins were first discovered in the blood of Antarctic fish, protecting them from freezing in the cold polar waters. Modern scientific research has found that antifreeze proteins are commonly found in fish, plants, insects, bacteria and fungi.