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.
Author contributions: A.R., Y.O., and S.T. designed research. A.R., H.K., Y.O., and S.T. performed research. A.R., S.T., and H.K. wrote the paper.
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Acknowledgments
This work was supported by the Japan Society for the Promotion of Science (JSPS) KAKENHI grant numbers 19H02529 and 19K22989 (for S.T.).
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Rahman, A.T., Ohyama, Y., Tsuda, S., Kondo, H. (2024). Evaluation of Ice Recrystallization Inhibition of Ice-Binding Proteins by Monitoring Specific Ice Crystals. In: Drori, R., Stevens, C. (eds) Ice Binding Proteins. Methods in Molecular Biology, vol 2730. Humana, New York, NY. https://doi.org/10.1007/978-1-0716-3503-2_6
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DOI: https://doi.org/10.1007/978-1-0716-3503-2_6
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