It is significative that of studying on the culture, seperation and the thermal property of the ice nucleation-active protein, using the ice-nucleating active protein on the food freezing industry.

• 通过对冰核活性蛋白的制备及其热特性的研究，以期找到一种可降低冷冻食品生产能耗的冰核蛋白，提高生产效率、促进食品冷冻工业的发展。