Antifreeze proteins protect organisms from freeze by binding to the ice crystal, decreasing ice point and inhibiting ice recrystalization.
抗冻蛋白能够与冰晶结合，降低冰点并抑制冰的重结晶，从而使生物体免于冰冻伤害。
3
The pretreatment, quick-frozen, freeze-dry dehydration and rehydration of shallot are analyzed. The corresponding pretreatment technology, eutectic point and freeze dry curve are decided.