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

被引：11

作者：

Zhou, Cunliu ^{[1
]}

Wang, Hui ^{[1
]}

Chen, Yunlong ^{[1
]}

Chen, Conggui ^{[1
]}

机构：

[1] Hefei Univ Technol, Sch Biotechnol & Food Engn, Hefei 230009, Peoples R China

来源：

FOOD SCIENCE AND BIOTECHNOLOGY | 2012年 / 21卷 / 03期

关键词：

porcine red blood cell (RBC); hemoglobin derivatives; color stability; freeze-drying; storage; STABILIZATION; HEMOGLOBIN; ACID;

D O I：

10.1007/s10068-012-0087-0

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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 alpha-lactose. The results indicated that l-cysteine along with alpha-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.

引用

页码：669 / 674

页数：6

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