This week Dutch,American and Canadian researchers present a major step in understanding antifreeze proteins, the proteins that hinder the growth of ice crystals. Artificial forms of these proteins are interesting for a whole range of applications – from de-icing spray and road salt to improved preservation of frozen food and organs. The team, and led by TU/e researcher Ilja Voets,will publish its findings this week in the main journal PNAS on how we need a different type of antifreeze protein than previously thought for most applications.
Source: phys.org