Zoarces americanus (Ocean pout) (Macrozoarces americanus)
Ice-structuring protein SP1(HPLC 4)
Short name= ISP SP1(HPLC 4)
Antifreeze protein SP1(HPLC 4)
The shelf life is related to many factors, storage state, buffer ingredients, storage temperature and the stability of the protein itself. Generally, the shelf life of liquid form is 6 months at -20°C/-80°C. The shelf life of lyophilized form is 12 months at -20°C/-80°C.
Repeated freezing and thawing is not recommended. Store working aliquots at 4°C for up to one week.
Contributes to protect fish blood from freezing at subzero sea water temperatures. Lowers the blood freezing point. Binds to nascent ice crystals and prevents further growth (By similarity).