FOOD SCIENCE ›› 2017, Vol. 38 ›› Issue (17): 72-76.doi: 10.7506/spkx1002-6630-201717013

• Basic Research • Previous Articles     Next Articles

Effect of Glucose on the Stability of Freeze-Dried Hemoglobin

SONG Xuan1,2, HOU Chengli2, LI Zheng2, WANG Wenting1,2, WU Liguo2, ZHU Jie1,*, ZHANG Dequan2,*   

  1. 1. Laboratory of Biomechanics and Engineering, Institute of Biophysics, College of Science, Northwest A & F University, Yangling 712100, China;
    2. Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
  • Online:2017-09-15 Published:2017-09-12

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Abstract: We studied the effect of adding 5 g/100 mL glucose on the color and residual water content of freeze-dried hemoglobin and explored the influences of pH, temperature and NaCl concentration on the stability of freeze-dried hemoglobin. The results showed that glucose could improve the L* and a* values of hemoglobin, and decrease the relative content of methemoglobin. Besides, glucose could significantly enhance the stability of hemoglobin to pH, temperature and NaCl concentration. Meanwhile, the stability of glucose-treated hemoglobin was the highest under the conditions of pH 7, temperatures below 60 ℃ and NaCl concentration of 0.6 mol/L.

Key words: hemoglobin, glucose, freeze-drying, stability

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