Collect. Czech. Chem. Commun. 1981, 46, 1856-1859

Haemoglobin stabilization during lyophilization with saccharides. Perturbation effect of polyethylene glycols

Tomáš I. Přistoupil, Stanislav Ulrych and Marie Kramlová

Institute of Haematology and Blood Transfusion, 128 20 Prague 2


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.