FISH ANTIFREEZE PROTEIN AND THE FREEZING AND RECRYSTALLIZATION OF ICE
FISH ANTIFREEZE PROTEIN AND THE FREEZING AND RECRYSTALLIZATION OF ICE
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DOI：
10.1038/308295a0
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发表时间：
1984-01-01
期刊：
影响因子：
64.8
通讯作者：
OOLMAN, LD
中科院分区：
文献类型：
--
作者：
KNIGHT, CA;DEVRIES, AL;OOLMAN, LD
极地鱼类血液中的抗冻糖肽和多肽在冰点以下1°C的温度下可以阻止水中冰晶的生长，但不会明显影响平衡冰点1 - 6。这种凝固点迟滞一定是一种不平衡效应，否则就会违反吉布斯相律，但是分别的凝固点和熔点在实验上是非常明确的：冰在“迟滞间隙”内既不融化也不冻结，持续数小时或数天。我们在此报告了在低浓度的抗冻糖肽和多肽溶液中生长的冰晶上不寻常的晶面。这是冻结抑制机制的线索，它可能是对防冻材料进行简单，非常敏感的测试的基础。极低浓度的抗冻蛋白在防止冰的再结晶方面也非常有效。
Antifreeze glycopeptides and peptides from the blood of polar fishes prevent the growth of ice crystals in water at temperatures down to ∼1 °C below freezing point, but do not appreciably influence the equilibrium freezing point1–6. This freezing point hysteresis must be a disequilibrium effect, or it would violate Gibbs' phase rule, but the separate freezing and melting points are experimentally very definite: ice neither melts nor freezes preceptibly within the ‘hysteresis gap’, for periods of hours or days4,7. We report here unusual crystal faces on ice crystals grown from solutions of very low concentrations of the anti-freeze glycopeptides and peptides. This is a clue to the mechanism of freezing inhibition, and it may be the basis of a simple, very sensitive test for antifreeze material. Very low concentrations of the antifreeze protein are also remarkably effective in preventing the recrystallization of ice.