I. Test Introduction

During long-term storage and transportation of food, low-temperature refrigeration and freezing are the most common preservation methods. The principle is that low temperatures inhibit microbial growth in food.
In environments below 10°C, the reproductive capacity of most microorganisms and spoilage bacteria is significantly reduced;At temperatures below 0°C, microbial activity essentially stops;At temperatures below -10°C, most microorganisms cannot survive.
However, for certain foods (e.g., vegetables), low-temperature refrigeration and freezing cause water content to form ice crystals, which damage cellular structures and lead to food spoilage.

This study synthesizes a novel antifreeze agent based on antifreeze peptides (AFPs) extracted from unique organisms, evaluating its ability to inhibit ice crystal growth and recrystallization through comparative testing.
GoGo Instruments supported this research by integrating an optical heating/cooling stage system with a high-resolution CCD camera, enabling precise analysis of the antifreeze agent’s mechanisms and effectiveness.

II. Test Preparation and Methods

Equipment Setup:
1. GoGo Instruments CH600S Heating/Cooling Stage: Precise temperature control and rapid ramping.

2. YM710R Optical Microscope: Clear and accurate visual observation.
3. High-Resolution CCD Camera: Real-time recording of dynamic changes.

4. Integrated Software: Simplified control of all instruments.

↑ GoGo Instruments Optical Heating/Cooling Stage Integrated with CCD Camera ↑

Sample Preparation:

1. Control reagent (without novel antifreeze agent).

2. Test reagent (with novel antifreeze agent).

III. Test Procedure

1. Temperature Range: RT to -50°C

2. Temperature Program:

(1) Cool from RT to -50°C at 10°C/min

(2) Hold at -50°C for 5 minutes

(3) Heat to -14°C at 5°C/min

(4) Hold at -14°C for 1 minute

(5) Heat to -12°C at 1°C/min

(6) Cycle between -14°C and -12°C five times at 1°C/min

3. Sample Loading: Place a droplet of the test reagent (with/without antifreeze agent) between two glass slides and position it on the stage.

4. Focusing: Seal the viewport, adjust the microscope lens to focus on the sample.

5. Testing & Recording: Execute the temperature program while using the CCD camera to record ice crystal formation dynamics (e.g., initiation time, morphology, size).

6. Comparative Analysis: Evaluate the antifreeze agent’s efficacy in inhibiting ice crystal growth and recrystallization.

↑ GoGo Instruments Heating/Cooling Stage During On-Site Testing ↑

↑ Crystallization Behavior of Liquid Samples at Different Temperatures ↑

IV. Test Summary

1. The novel antifreeze agent significantly inhibits ice crystal formation in food at low temperatures, providing a critical theoretical foundation and methodological approach for its application in the food industry.

2. The testing system built around GoGo Instruments’ CH600S Optical Heating/Cooling Stage delivered rapid and accurate support for this scientific research.