本文已被：浏览 2346次 下载 1000次
投稿时间：2016-09-11
投稿时间：2016-09-11
中文摘要: 对温度、日光光照等条件以及不同添加剂对藻蓝蛋白水溶液稳定性的影响进行研究。研究得出，藻蓝蛋白应低 于 40 ℃避光保存，应于中性条件下保存；葡萄糖、氯化钠和山梨糖醇可以有效提高藻蓝蛋白的稳定性，分别于室温放置 72 h 后藻蓝蛋白色素保存率从 50.90 %提高到了 78.10 %、67.02 %和 69.08 %；按质量比 1 ∶ 1 ∶ 0.3 复合葡萄糖、氯化钠和 山梨糖醇作为稳定剂加入藻蓝蛋白后于 4 ℃放置 14 d， 藻蓝蛋白色素保存率比未加添加剂的藻蓝蛋白提高 54.4 %； 于 25 ℃下放置，加了复合添加剂的藻蓝蛋白色素保存率比未加添加剂的提高 16.1 %。
Abstract:The influence of temperature，daily light， pH value and different additives on stability of phyco－ cyanin were studied. The results showed that phycocyanin should be stored under 40 ℃ in dark place； and it was appropriate to be stored under neutral condition； glucose， sodium chloride and sorbitol could improve the sta－ bility of phycocyanin. Phycocyanin with preservatives consist of glucose， sodium chloride and sorbitol stored in daily temperature for 72 h made the pigment remain ratio of phycocyanin increased from 50.90 % to 78.10 %，
67.02 % and 69.08 %； the pigment remain ratio of phycocyanin with composite of glucose， sodium chloride and sorbitol in proportion of 1 ∶ 1 ∶ 0.3 （mass ratio） stored in 4 ℃ for 14 days was 54.4 % higher than pured phyco－ cyanin's； the pigment remain ratio of phycocyanin with additives stored in 25 ℃ was 16.1 % higher than pured phycocyanin's.
keywords: phycocyanin additives stability composite
文章编号：201712007 中图分类号： 文献标志码：A
基金项目:
| Author Name | Affiliation |
| XU Run， CHEN Ye*， SUN Ping | College of Food Engineering and Biotechnology， Tianjin University of Science and Technology， Tianjin 300457， China |
引用文本：
津ICP备20000603号-1