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首页> 外文期刊>Food Science & Nutrition >Arginine improves the color stability of hemoglobin powder during freeze‐drying and storage
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Arginine improves the color stability of hemoglobin powder during freeze‐drying and storage

机译：精氨酸在冷冻干燥和储存过程中提高了血红蛋白粉末的颜色稳定性

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摘要

To increase the color stability of hemoglobin (Hb) powder, the technological conditions for arginine–hemoglobin (Arg‐Hb) powder preparation were optimized by response surface methodology and the influence of arginine (Arg) on the color stability of Hb powder was evaluated. Results showed that: (a) Arg‐Hb powder had better colors (less MetHb% and higher a* value) than Hb powder ( p ??0.05); (b) using MetHb% as an indicator, the optimal conditions to prepare Arg stabilized Hb were Arg concentration of 10.5?mg/ml Hb extract, reaction pH of 10.75, and reaction temperature of 18°C; (c) pH and NaCl had a significant influence on the color stability of Hb ( p ??0.05). At various NaCl concentrations and pH conditions, Arg‐Hb solution showed better color than Hb ( p ??0.05); (d) Arg‐Hb powder had higher a* values and higher percentages of deoxyhemoglobin and oxyhemoglobin but lower MetHb% than Hb powder during storage ( p ??0.05).
机译：为了提高血红蛋白（HB）粉末的颜色稳定性，通过响应表面方法进行优化精氨酸 - 血红蛋白（ARG-HB）粉末制剂的技术条件，并评估了精氨酸（ARG）对HB粉末颜色稳定性的影响。结果表明：（a）arg-hb粉末比Hb粉末具有更好的颜色（少于甲基％且较高的a *值）（p？<0.05）; （b）使用甲基％作为指示剂，制备Arg稳定Hb的最佳条件是10.5×mg / ml Hb提取物，反应pH值为10.75，反应温度为18℃; （c）pH和NaCl对Hb的颜色稳定性有显着影响（p？<β05）。在各种NaCl浓度和pH条件下，Arg-Hb溶液显示出比Hb更好的颜色（p？<β05）; （D）Arg-Hb粉末具有较高的脱氧血红蛋白和氧杂环蛋白和氧杂环蛋白的较高百分比，但在储存期间比HB粉末降低（P？<β05）。

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