Effect of l-cysteine and lactose on color stability of porcine red blood cell during freeze-drying and powder storage

The objective of this work was to establish a method to stabilize the color of porcine red blood cell (RBC). First, l-cysteine was chosen to react with hemin chloride to generate a new compound. Subsequently, l-cysteine was chosen to stabilize the color of porcine RBC along with α-lactose. The results indicated that l-cysteine along with α-lactose was effective in preventing porcine hemoglobin from oxidation and delaying porcine RBC discolor during freeze-drying and powder storage. Therefore it is a potential in the stabilizing color of RBC.