Relationship between type II polyproline helix secondary structure and thermal hysteresis activity of short homopeptides
Background: Antifreezing activity is a phenomenon of great significance in food industry that affects the quality of frozen foods. As a solution, ice-binding proteins, more specifically antifreeze proteins, have been used to mitigate recrystallization. However, knowledge about the mechanism of ice r...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2022-09-01
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| Series: | Electronic Journal of Biotechnology |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S0717345822000331 |