摘要
紫球藻富含B-藻红蛋白,藻红蛋白在食品、化妆品和制药行业等具有多方面的用途。试验从pH、温度、食品添加剂、金属离子和光照等方面对紫球藻藻红蛋白稳定性进行了研究,结果表明,紫球藻藻红蛋白不耐高温,长期保存应选择在4℃以下;该蛋白的最适保存pH为9.0,不宜将紫球藻藻红蛋白置于过酸的环境;8%蔗糖、8%葡萄糖和适当浓度苯甲酸钠都有利于该蛋白的保存;在所研究的6种金属离子中,在实验所设置的浓度范围内,浓度为10-3mol/L的Cu2+、Al3+和Fe3+、浓度为10-4mol/L的Zn2+对紫球藻藻红蛋白具有破坏作用;浓度为10-3mol/L、10-4mol/L、10-5mol/L、10-6mol/L的Na+、Mg2+和Mn2+,较低浓度(<10-3mol/L)的Al3+和Fe3+对紫球藻藻红蛋白影响较小;紫球藻藻红蛋白对光照的稳定性较差,因而在工业生产中,应避光保存。
Porphyridium cruentum has high content of B-phycoerythrin （phycoerythrin）. B-PE can be used as a pigment in the food, cosmetic and pharmaceutical industries. In this paper, we studied the effects of pH, temperature, food additives, metal ions and light on the stability of phycoerythrin from Porphyridium cruentum. The results showed that phycoerythrin was stable in the solution with pH 9.0 and at an appropriate concentration （10^-3 mol/L,10-4 mol/L,10-5 mol/L,10-6 tool/L） of Na＋ , Mg2＋ , Mn2~ , low concentration （ 〈 10-3 mol/L ） AI3＋ and Fe3＋ , respectively. For food additives, 8% sucrose, 8% glucose and appropriate concentration sodium benzoate were in favor of the phycoerythrin preservation. However, phyeoerythrin was not stable at high temperature, it was better to keep at 40170 or lower for the long-term storage. This protein was also instable in the solution of 10 -3 mol/L for Cu^2＋ Al^3＋ and Fe^3＋ , and 10^-4 mol/L for Zn^2＋ , respectively. It was observed that phycoerythrin was stable in darkness, so it should avoid exposure to light during industrial production.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2009年第12期19-23,共5页
Food and Fermentation Industries
基金
福建省教育厅(JA09061)
福建省科技厅重点项目(2007I0039
2008I0047)资助课题
关键词
紫球藻
藻红蛋白
稳定性
影响因素
Porphyridium cruentum, phycoerythrin, stability, factors
