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Coordination of l-arginine and iron cation improves stability of hemoglobin concentrates

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Abstract

This work evaluated the effects of l-arginine on the stability of porcine hemoglobin concentrates during storage. The addition of l-arginine increased both the oxyhemoglobin content and a* values but decreased both the methemoglobin content and free iron content (p < 0.05) during storage. The addition of iron cation decreased both the oxyhemoglobin content and a* values but increased both the methemoglobin content and free iron content (p < 0.05). CD spectra disclosed that the free iron induced the transformation of the hemoglobin secondary structure from an α-helix to a β-pleated, β-turn, and random-coil arrangement, while l-arginine hindered the behavior of the free iron. Infrared spectra revealed that the l-arginine coordinated with the free Fe2+ or Fe3+ to form the corresponding complex at 25 °C and pH 7.3. These results showed that l-arginine enhanced the stability of hemoglobin concentrates by coordinating with free iron.

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Acknowledgments

This research was funded by National Natural Science Foundation of China (21272051) and Anhui Science & Technology Department (1208085C43).

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There is no conflict of interest.

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This article does not contain any studies with human or animal subjects.

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Authors and Affiliations

  1. School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei, 230009, China

    Cunliu Zhou, Huiqiong Ye, Hui Wang, Hao Qin & Junhong Li

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  1. Cunliu Zhou
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  2. Huiqiong Ye
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  3. Hui Wang
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  4. Hao Qin
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  5. Junhong Li
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Correspondence to Cunliu Zhou.

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Zhou, C., Ye, H., Wang, H. et al. Coordination of l-arginine and iron cation improves stability of hemoglobin concentrates. Eur Food Res Technol 240, 743–751 (2015). https://doi.org/10.1007/s00217-014-2379-5

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  • DOI: https://doi.org/10.1007/s00217-014-2379-5

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