Abstract
It was shown earlier that functional properties of hemoglobin changed during storage. Our goal was to evaluate processes of hemoglobin autooxidation and to develop simple methods for conservation of hemoglobin samples. It is revealed that cryoprotective effect of glycerol rapidly rises with increase of its concentration up to 5% for hemoglobins of all 4 studied species of sturgeon fish, sterlet, Russian sturgeon, starred sturgeon, and great sturgeon. The cryoprotective effect of glycerol is the highest on hemoglobin of the starred sturgeon, the lowest, of the sterlet. The results of this study allow proposing the method for cryoconservation of the sturgeon fish hemoglobin with addition of glycerol (up to 5% ) to the frozen solution of hemoglobin.
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