ANTIFREEZE PROTEINS “bind to ice crystals and cause differences between the freezing point and melting point (TH: thermal hysteresis) through an adsorption-inhibition mechanism. Arctic yeast Leucosporidium sp. produces a glycosylated ice-binding protein … which can lower the freezing point below the melting point once it binds to ice.”
https://lnkd.in/dWNCJJV
linkedin post 2022-06-29 05:12:48
Nigel Fleming
September 21, 2022