Effect of l-cysteine and lactose on color stability of porcine red blood cell during freeze-drying and powder storage

Cunliu Zhou; Hui Wang; Yunlong Chen; Conggui Chen

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Effect of l-cysteine and lactose on color stability of porcine red blood cell during freeze-drying and powder storage

机译：L-半胱氨酸和乳糖对猪红细胞冻干和贮粉过程中颜色稳定性的影响

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The objective of this work was to establish a method to stabilize the color of porcine red blood cell (RBC). First, l-cysteine was chosen to react with hemin chloride to generate a new compound. Subsequently, l-cysteine was chosen to stabilize the color of porcine RBC along with α-lactose. The results indicated that l-cysteine along with α-lactose was effective in preventing porcine hemoglobin from oxidation and delaying porcine RBC discolor during freeze-drying and powder storage. Therefore it is a potential in the stabilizing color of RBC.

机译：这项工作的目的是建立一种稳定猪红细胞（RBC）颜色的方法。首先，选择l-半胱氨酸与氯化血红素反应生成新化合物。随后，选择L-半胱氨酸以稳定猪RBC和α-乳糖的颜色。结果表明，L-半胱氨酸与α-乳糖一起有效地防止了猪血红蛋白的氧化，并延缓了冻干和贮藏过程中猪RBC的变色。因此，它具有稳定RBC颜色的潜力。

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《Food Science and Biotechnology》 |2012年第3期|p.669-674|共6页
作者
Cunliu Zhou; Hui Wang; Yunlong Chen; Conggui Chen;
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作者单位

School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei, 230-009, China;

School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei, 230-009, China;

School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei, 230-009, China;

School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei, 230-009, China;

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正文语种 eng
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关键词
porcine red blood cell (RBC); hemoglobin derivatives; color stability; freeze-drying; storage;

机译：猪红细胞;血红蛋白衍生物;颜色稳定性;冷冻干燥;储存;

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Effect of l-cysteine and lactose on color stability of porcine red blood cell during freeze-drying and powder storage

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