The Impact of Freezing and Thawing Cycles on the Protein Product

A study of the impact of freezing and thawing cycles on protein products during the Downstream Processing cycles and the technologies available to minimize the impact damage to the protein product from these cycles.
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A study of the impact of freezing and thawing cycles on the protein product
2. Importance to research from a biopharmaceutical processing perspective
Freezing and thawing facilitate manufacturing flexibility, and when products are in the frozen state, they are more stable. Freezing-thawing is commonly useful for the long-term storage of cells or tissue at low temperatures. However, the freezing and thawing cycles can damage protein and varies depending on thawing, where slow thawing of frozen cells is associated with a lower risk of cell survival. Furthermore, repeated freezing and thawing can reduce maximal activity.
Downstream processing (DSP) is used to derive homogenous protein products from cells, tissue culture, or plant tissues, and the final products should have the required purity and concentration. Downstream analyses help to determine how biological and environmental variability affects protein products. Repeated freezing and thawing cycles can cause damage to the protein structures. Using more innovative downstream processing technology identifying potential bottlenecks and get protein purification to the required level would improve efficiency in downstream processing (Singh and Herzer, 2017).
3. OVERALL AIMS OF THE RESEARCH
 My research questions for this paper will be: 
1 What is the impact of freezing and thawing cycles on protein products during the downstream processing cycle?
2 What are the technologies available to minimize the impact damage to the protein product from the freezing and thawing cycles and downstream processing cycles?
4. SPECIFIC OBJECTIVES OF THE PROPOSED RESEARCH:
There is an analysis of information on the impact of freezing and thawing cycles on protein products and the impact of downstream processing cycles on the protein products. The information includes technologies minimizing damage to the protein product. There may be physicochemical changes of the protein during freezing and thawing cycles and downstream processing cycles, especially when freezing and thawing affect protein stability. The lack of a strong stabilization effect during the two cycles then affects the desired product quality. However, identifying tec...