Freezing and thawing of protein solution


The process of freezing could lead to a denaturation of the protein. In fact, parts of the protein solution will always show less activity based on the stress the protein is exposed to during freezing and thawing.

It is therefore important to optimize the freezing and thawing process in order to minimize activity loss. A key parameter for this process is the freezing or thawing rate.

Based on data compiled from literature and inhouse experiments it can be assumed that methods with a high freeze front velocity shows less Cryoconcentration effects.

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