Antifreeze proteins bind to the surface of ice crystals and inhibit the growth of these crystals, this inhibition causes thermal hysteresis. Causes the shape of ice crystals to change from hexagonal to a bipyramidal shape with rugged facets. Inhibits recrystallization of ice crystals. Optimum pH is 9.3. By low temperature. N-glycosylated and O-glycosylated.