The freezing behavior of NaCl solutions containing antifreeze glycoproteins from an Antarctic fish has been investigated to determine whether the glycoproteins prevent concentration of NaCl during freezing. Frozen NaCl solutions containing glycoproteins exhibit greater resistance to releasing their brine during centrifugation than NaCl solutions containing other cryoprotectants. With the aid of calorimetry this is shown to be caused not by an incorporation of the NaCl into the ice but by compartmentalization of the brine pockets. The compartmentalization is attributed to an unusual spicular structure that is imposed on the ice by glycoproteins.
ASJC Scopus subject areas
- Biochemistry, Genetics and Molecular Biology(all)
- Agricultural and Biological Sciences(all)