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Izgarishev A., Kemerovo Institute of Food Science and Technology (University), Stroiteley blvd. 47, Kemerovo, 650056 Russian Federation, a.izgarishev@mail.ru

Karchin K., Kemerovo Institute of Food Science and Technology (University), Stroiteley blvd. 47, Kemerovo, 650056 Russian Federation

Izgarisheva N., Kemerovo Institute of Food Science and Technology (University), Stroiteley blvd. 47, Kemerovo, 650056 Russian Federation

Год 2016 Номер журнала 2 DOI 10.21603/2500-1418-2016-1-2-70-77
Аннотация This paper is aimed to develop stabilizers with the conserving effect that helps to prolong the expiry date with the blood stabilization up to the relevant processing, including the fractionation characteristic selection. Theoretical and experimental studies are performed to comply with the tasks at hand at the «Bionanotechnology» Chair of the Kemerovo Institute of Food Science and Technology (University). The entire research cycle consisted of several correlated stages. The national and international literature available was analyzed to state objectives and tasks at the first stage. Whole blood stabilization parameters are selected with the concurrent conservation to improve the stability of erythrocyte membranes. The best value of the separation factor is selected wherein the application condition of high separation factor values is taken as the baseline for the blood fractionation. The process of citric acid influence is analyzed as the preservative agent on the blood viscosity, blood pH and total bacterial content. A calibration dependence graph of the separating unit rotation velocity (separator, centrifuge) is worked out of the unit rotation radius. The fractional composition of the derived protein components of red blood cells of the bovine cattle and porcine bloods is analyzed to prove the benefit of fractionation characteristics obtained. The following fractions are revealed in the packed red cells as follow: haptoglobin, fibrinogen, globulin, one of its three forms, hemoglobin, the protein of the platelet-leukocyte group.
Ключевые слова fractionation, separation factor, blood proteins, packed red cells, heme iron
Информация о статье Дата поступления 2 мая 2016 года
Дата принятия в печать 10 июня 2016 года
Дата онлайн-размещения 30 декабря 2016 года
Выходные данные статьи Izgarishev A., Karchin K., Izgarisheva N. INNOVATION APPROACH TO OBTAIN THE PACKED RED CELLS FROM THE SLAUGHTER ANIMAL BLOOD. Science Evolution, 2016, vol. 1, no. 2, pp. 70-77. doi:10.21603/2500–1418–2016–1–2–70–77.
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Последний выпуск: Science Evolution, Vol. 2, no. 1, 2017