Jessica Kramer pictured, an associate professor in the Department of Biomedical Engineering, is principal investigator of an innovative trial. Her research indicates that a synthesized protein found in fish blood could help keep food and pharmaceuticals from freezing solid. This groundbreaking study was recently published in the journal Advanced Materials. It has huge ramifications for the food supply chain and drug warehousing.
On October 6, 2025, researchers announced their research exclusively to phys.org. They announced the thrilling discovery of an engineered protein that would be the basis for mimicking the polar fish/insect/plant antifreeze proteins. These proteins are famous for their ability to prevent ice crystal growth, which enables organisms to thrive in icy habitats.
Research Overview
Jessica Kramer and her team set out to discover the physical and chemical properties of antifreeze proteins. Graduate student Thomas McParlton assisted significantly in their biomolecular research endeavors. Their research was meant specifically to find solutions for avoiding freezing of critical products. They were particularly worried about food and pharmaceuticals, which can be ruined by low temperatures.
The researchers synthesized the protein using advanced chemistry techniques, eliminating the need for actual fish or cells in its production. This approach is complicated and expensive, which limits its large-scale use.
“Ultimately, we simplified the structure to only the parts we thought were required for antifreeze activity, which makes production less complicated and expensive,” – Jessica Kramer
In their experiments, Kramer and McParlton saw that a sample exposed to the synthetic protein maintained its strength. To study the effects on it, they supercooled it to minus 4 degrees Fahrenheit. They noted that a second prototype was able to withstand temperatures well below minus 32 degrees F. Unbelievably, it did so without much ice crystal formation at all.
Practical Applications
The importance of this research goes far beyond basic science. If the synthesized protein proves volatile ice-crystals inhibiting properties, it could change both how food and pharmaceuticals are stored and transported. Ice crystals are something that many consumers may have seen develop in ice cream during transport. They develop under conditions where containers are often placed in and removed from freezers.
Kramer emphasized this real-world example as she provided her expert analysis on the research.
“We also showed that we can inhibit ice crystals in ice cream, which often happens during shipping or when people take the carton in and out of the freezer,” – Jessica Kramer
By preventing these ice crystals from forming, this innovative protein could enhance the quality and shelf life of various products.
Future Directions
Looking forward, Kramer and her team are eager to see how their research will be further applied. In good news for many industries—from food technology to pharmaceuticals—the synthesized protein could lay the groundwork for better preservation methods.
The interdisciplinary team’s vision is to further explore how this protein can be incorporated into various products and processes to create a more sustainable materials economy. Ultimately, their aim is to further optimize the synthesis process and investigate other applications beyond what has already been tested.
Researchers are still working to discover the potential of antifreeze proteins. Through understanding the feasibility and real limitations of Kramer’s study, we can work toward solutions that expand practical applications of temperature-sensitive preservation processes to everyday life.
“We make these mimics entirely using chemistry—no fish or cells required.” – Thomas McParlton
As researchers continue to uncover the properties of antifreeze proteins, Kramer’s study stands out as a significant step toward practical solutions for everyday challenges in preserving temperature-sensitive items.