Show simple item record

dc.creatorDrvenica, Ivana
dc.creatorStančić, Ana
dc.creatorKalušević, Ana
dc.creatorMarković, Smilja
dc.creatorDragišić-Maksimović, Jelena
dc.creatorNedović, Viktor
dc.creatorBugarski, Branko
dc.creatorIlić, Vesna Lj.
dc.date.accessioned2021-03-10T13:59:26Z
dc.date.available2021-03-10T13:59:26Z
dc.date.issued2019
dc.identifier.issn0352-5139
dc.identifier.urihttp://TechnoRep.tmf.bg.ac.rs/handle/123456789/4135
dc.description.abstractSlaughterhouse blood represents a valuable source of hemoglobin, which can be used in the production of heme-iron based supplements for the prevention/treatment of iron-deficiency anemia. In order to obtain a stable solid-state formulation, the effect of maltose addition (30 %) on the stability and storage of bovine and porcine hemoglobin in powders obtained by spray-and freeze-drying (without maltose: Hb; with maltose: HbM) were investigated. Differential scanning calorimetry of spray- and freeze-dried powders indicated satisfying quality of the formulation prepared with maltose on dissolving back into solution. After two-year storage at room temperature (20 +/- 5 degrees C) in solid forms, protected from moisture and light, rehydrated spray- and freeze- dried HbM were red, while Hb were brown. Dynamic light scattering showed the presence of native hemoglobin monomers in rehydrated spray- and freeze- dried HbM, but their agglomerates in Hb samples. UV-Vis spectrophotometry confirmed an absence of significant hemoglobin denaturation and methemoglobin formation in HbM freeze-dried powders. In spray-dried HbM, an increased level of methemoglobin was detected. The results confirmed the stabilizing effect of maltose, and suggested its use in the production of long-term stable solid-state formulations of hemoglobin, along with drying processes optimization.en
dc.publisherSrpsko hemijsko društvo, Beograd
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46010/RS//
dc.rightsopenAccess
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.sourceJournal of the Serbian Chemical Society
dc.subjectslaughterhouse blooden
dc.subjectheme-iron proteinen
dc.subjectdynamic light scatteringen
dc.subjectUV-Vis spectroscopyen
dc.titleMaltose-mediated, long-term stabilization of freeze- and spray-dried forms of bovine and porcine hemoglobinen
dc.typearticle
dc.rights.licenseBY-NC-ND
dc.citation.epage1117
dc.citation.issue10
dc.citation.other84(10): 1105-1117
dc.citation.rankM23
dc.citation.spage1105
dc.citation.volume84
dc.identifier.doi10.2298/JSC190513067D
dc.identifier.fulltexthttp://TechnoRep.tmf.bg.ac.rs/bitstream/id/1852/4132.pdf
dc.identifier.rcubconv_5975
dc.identifier.scopus2-s2.0-85074904247
dc.identifier.wos000496149600005
dc.type.versionpublishedVersion


Files in this item

Thumbnail

This item appears in the following Collection(s)

Show simple item record