@article{
author = "Drvenica, Ivana and Stančić, Ana and Kalušević, Ana and Marković, Smilja and Maksimović, Jelena Dragišić and Nedović, Viktor and Bugarski, Branko and Ilić, Vesna",
year = "2019",
abstract = "Slaughterhouse 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 °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.",
publisher = "Belgrade : Serbian Chemical Society",
journal = "Journal of the Serbian Chemical Society",
title = "Maltose-mediated, long-term stabilization of freeze- and spray-dried forms of bovine and porcine hemoglobin",
pages = "1105-1117",
volume = "84",
number = "10",
doi = "10.2298/JSC190513067D",
url = "https://hdl.handle.net/21.15107/rcub_dais_6908"
}