HEMOGLOBIN LYOPHILIZED WITH SUCROSE - THE EFFECT OF RESIDUAL MOISTURE ON STORAGE

  • 1 January 1985
    • journal article
    • research article
    • Vol. 18  (1) , 45-52
Abstract
Sucrose is one of the most effective substances which protect [human] Hb from spontaneous methemoglobin formation during lyophilization and subsequent storage. The dry Hb-sucrose system was treated under different conditions of temperature (up to 85.degree. C), time of storage (up to 6 yr) and residual moisture (< 0.1-7.5% H2O), in order to reveal the main features of the hitherto unclear mechanisms of both spontaneous methemoglobin formation and of the stabilizing effect of sucrose. A dry sucrose network was recognized as a significant support to the native ferrous structure of HbO2, while the presence of water molecules, of assumed peroxidic radicals and the action of thermal vibrations favor the oxidation and denaturation of Hb.