姜国庆,闫秋丽,李 东,陈玉川,许洪高.螺旋藻中藻蓝蛋白提取、纯化及稳态化研究进展[J].食品安全质量检测学报,2021,12(6):2332-2338
螺旋藻中藻蓝蛋白提取、纯化及稳态化研究进展
Research progress on separation, purification and stabilization of phycocyanin from Spirulina
投稿时间:2020-12-15  修订日期:2021-01-26
DOI:
中文关键词:  藻蓝蛋白  螺旋藻  提取纯化  稳态化
英文关键词:phycocyanin  Spirulina  separation and purification  stability
基金项目:
作者单位
姜国庆 北京市营养源研究所北京市系统营养工程技术研究中心;北京市科学技术研究院 生物医药与营养健康协同创新中心 
闫秋丽 北京市经济管理学校 
李 东 北京市营养源研究所北京市系统营养工程技术研究中心;北京市科学技术研究院 生物医药与营养健康协同创新中心 
陈玉川 内蒙古乌审召生态产业发展有限公司 
许洪高 北京市营养源研究所北京市系统营养工程技术研究中心;北京市科学技术研究院 生物医药与营养健康协同创新中心 
AuthorInstitution
JIANG Guo-Qing System Nutrition Engineer and Technology Research Center, Beijing Research Institute for Nutritional Resources;Health Collaborative Innovation Center of Biomedicine and Nutrition, Beijing Academy of Science and Technology 
YAN Qiu-Li Beijing Economic Management School 
LI Dong System Nutrition Engineer and Technology Research Center, Beijing Research Institute for Nutritional Resources;Health Collaborative Innovation Center of Biomedicine and Nutrition, Beijing Academy of Science and Technology 
CHEN Yu-Chuan Inner Mongolia Wushenzhao Ecological Industry Development Co., LTD 
XU Hong-Gao System Nutrition Engineer and Technology Research Center, Beijing Research Institute for Nutritional Resources;Health Collaborative Innovation Center of Biomedicine and Nutrition, Beijing Academy of Science and Technology 
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中文摘要:
      藻蓝蛋白是螺旋藻中一种主要功能性蛋白质, 能占到螺旋藻(干基)的20%, 也是一种天然着色剂(CNS: 08.137)。根据纯度(purity, P)藻蓝蛋白分为食品级(P>0.7)、试剂级(0.74.0)等多种规格, 可以广泛应用于食品、化妆品及医药等领域; 但藻蓝蛋白的光、热易敏性, 以及不耐受酸碱的特性, 造成藻蓝蛋白的产业化应用尚未普及。本文对近5年来螺旋藻中藻蓝蛋白的提取纯化研究进展进行了回顾总结, 系统分析、比较了藻蓝蛋白分离、纯化的影响因素; 同时对藻蓝蛋白稳态化的研究进展进行了概述, 旨在为藻蓝蛋白的精深加工、应用推广提供系统性认识。
英文摘要:
      Phycocyanin is a major functional protein in Spirulina, accounting for 20% of Spirulina (dry basis), and also a natural colorant (CNS: 08.137). According to the purity (P), phycocyanin can be divided into food grade (P>0.7), reagent grade (0.74.0), which can be widely used in food, cosmetics, medicine and other fields. However, due to the light and heat sensitivity of phycocyanin and its acid-base intolerance, the industrial application of phycocyanin has not been popularized. This paper reviewed the extraction and purification of phycocyanin from Spirulina platensis in recent 5 years, and systematically analyzed and compared the influencing factors of phycocyanin separation and purification, at the same time, summarized the research progress of phycocyanin stabilization, aiming to provide a systematic understanding for the deep processing and application of phycocyanin.
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