Open AccessArginine improves the color stability of hemoglobin powder during freeze‐drying and storage
Author(s) -
Hou Chengli,
Song Xuan,
Li Zheng,
Wang Wenting,
Shen Qingwu,
Zhang Dequan
Publication year - 2019
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.1004
Subject(s) - hemoglobin , chemistry , arginine , methemoglobin , nuclear chemistry , chromatography , biochemistry , amino acid
To increase the color stability of hemoglobin (Hb) powder, the technological conditions for arginine–hemoglobin (Arg‐Hb) powder preparation were optimized by response surface methodology and the influence of arginine (Arg) on the color stability of Hb powder was evaluated. Results showed that: (a) Arg‐Hb powder had better colors (less MetHb% and higher a* value) than Hb powder ( p < 0.05); (b) using MetHb% as an indicator, the optimal conditions to prepare Arg stabilized Hb were Arg concentration of 10.5 mg/ml Hb extract, reaction pH of 10.75, and reaction temperature of 18°C; (c) pH and NaCl had a significant influence on the color stability of Hb ( p < 0.05). At various NaCl concentrations and pH conditions, Arg‐Hb solution showed better color than Hb ( p < 0.05); (d) Arg‐Hb powder had higher a* values and higher percentages of deoxyhemoglobin and oxyhemoglobin but lower MetHb% than Hb powder during storage ( p < 0.05).