Abstract
INCREASING attention has been directed in recent years to the effects of freezing and thawing on the structural and functional integrity of various biological materials, especially from the point of view of low-temperature storage. At the level of isolated enzyme proteins, it has been shown that there exists a critical region of temperature in which some proteins are denatured during freezing and thawing. The range in which the maximal level of denaturation was produced is, for example, from − 12° C to − 75° C for catalase, and from − 20° C to − 72° C for myosin1,2.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
