Evaluation of Ice Recrystallization Inhibition of Ice-Binding Proteins by Monitoring Specific Ice Crystals

Abstract

Ice recrystallization is a phenomenon in which large ice crystals are formed at the expense of smaller ones. The resultant large ice crystals degrade the quality of frozen foods and cryopreserved biomaterials. To minimize freeze damage by controlling the ice recrystallization process, various compounds have been developed, including biological antifreezes, synthetic peptides, glycopeptides, polymers, and small molecules. To compare their efficiency, evaluation methods of ice recrystallization inhibition are important. This chapter describes a practical protocol to quantify the inhibition efficiency by observing specific ice crystals exhibiting uniform growth.

Keywords: Antifreeze protein; Ice recrystallization; Ostwald ripening.