Haemoglobin stabilization during lyophilization with saccharides. Perturbation effect of polyethylene glycols
- 1 January 1981
- journal article
- Published by Institute of Organic Chemistry & Biochemistry in Collection of Czechoslovak Chemical Communications
- Vol. 46 (8) , 1856-1859
- https://doi.org/10.1135/cccc19811856
Abstract
The stabilizing effect of glucose and sucrose upon haemoglobin molecules against oxidation during lyophilization was perturbated by the presence of fluid or greasy polyethylene glycols (m.w. 300-600 daltons) but not of the rigid ones (m.w. 1 500-6 000 daltons). The results corroborate the idea of a simple mechanical nature of haemoglobin stabilization under study.Keywords
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