Haemoglobin stabilization during lyophilization with saccharides. Perturbation effect of polyethylene glycols
1981 ◽
Vol 46
(8)
◽
pp. 1856-1859
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Keyword(s):
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.
1999 ◽
Vol 37
(4)
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pp. 235-243
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Keyword(s):
2012 ◽
Vol 60
(2)
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pp. 205-213
2020 ◽
2016 ◽
Vol 15
(7)
◽
pp. 1561-1570
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Keyword(s):
Keyword(s):