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The Cold Preservative of Hemoglobin

Zhu Yongning (School of Chemical Engineering, Dalian University of Technology, Dalian, 116012) Masatoshi Izumimoto (Faculty of Agriculture, Okayama University, Japan, 700 0082)  
The present paper shows that sucrose, glycerol and trehalose in definite consistency could restrain hemoglobin (Hb) denatured precipitate during freezing. They can also steady the induction shape of Hb prevent the transformation of Hb from O 2Hb to MHb, display the protective capabitity of the oxygenation of Hb and protect the physiological function of Hb.
【CateGory Index】: Q51
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Chinese Journal Full-text Database 5 Hits
1 Zhu Yongning~1 Liu Qingping~1 Xu Chongbo~1 Pang Yue~11(College of Bioengineering;Key Laboratory of Bio-organic Chemistry,Dalian University,Dalian 116622,China) Masatoshi Izumimoto~22(Faculty of Agriculture,Okayama University,Okayama,700-0082,Japan);The Effect of Phosphate-Lactic Acid Buffer System on the Inhibition of Carbohydrate on Met-Hb Formation[J];Food and Fermentation Industries;2006-08
2 XIA Yang-yi1,SHANG Yong-biao1,LI Xiang2,LIN Nan1,LI Hong-jun1,* (1.College of Food Science, Southwest University, Chongqing Special Foods Engineering Technology Research Center, Chongqing 400716, China;2. Nanfan Science and Technology Research Institute of Sanya, Hainan 572000, China);Stabilization of Nitrosohemoglobin (HbNO) from Duck Blood[J];Food Science;2009-11
3 ZHU Yong-ning1, YUAN Yu-lian1, ZHANG Xiao-po1, XIE Li-jun1, WANG Ming1, Masatoshi Izumimoto2(1.College of Bioengineering, Dalian University, Dalian 116622; 2.Faculty of Agriculture, Okayama University, Tushima-naka, Okayama 700-0082);Effect of green tea and sucrose in the restrain bacterium and keep fresh meat[J];Food Science and Technology;2005-11
4 HE Jin-mei1,2,LIU Jun-xuan1,2,SUN Ying1,2,HU Tian-xing1,2,WANG Hua2,(1.College of Food Science,Southwest University,Chongqing 400715,China;2.Citrus Research Institute,Chinese Academy of Agricultural Sciences,Chongqing 400712,China);Research progress in drying of solid microbial agent and protection of cell[J];Science and Technology of Food Industry;2012-15
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