| 天然食用色素藻蓝蛋白的稳定性研究 |
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| 引用本文： | 张少斌,王瑾,马镝,吴雷,张英娇. 天然食用色素藻蓝蛋白的稳定性研究[J]. 食品科技, 2007, 0(6): 169-171 |
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| 作者姓名： | 张少斌 王瑾 马镝 吴雷 张英娇 |
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| 作者单位： | 沈阳农业大学生物科学技术学院,沈阳,110161 |
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| 基金项目： | 辽宁省教育厅资助项目;沈阳农业大学校科研和教改项目 |
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| 摘 要： | 采用冻融结合溶胀的方法从钝顶螺旋藻突变株(SP-Dz)中分离得到藻蓝蛋白(Phycocyanion,PC),研究了不同因素对藻蓝蛋白稳定性的影响。实验结果表明:在低温、pH5、NaCl浓度为0.15mol/L条件下藻蓝蛋白稳定性好,适于保存或应用。多因素分析表明,对藻蓝蛋白稳定性影响最大的因素是温度,其次为保存时间,影响最小的是光强。
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| 关 键 词： | 螺旋藻 藻蓝蛋白 稳定性 多因素分析 |
| 文章编号： | 1005-9989(2007)06-0169-02 |
| 修稿时间： | 2006-11-13 |
Studies on the stability of phycocyanion used as natural food pigments |
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| ZHANG Shao-bin,WANG Jin,MA Di,WU Lei,ZHANG Ying-jiao. Studies on the stability of phycocyanion used as natural food pigments[J]. Food Science and Technology, 2007, 0(6): 169-171 |
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| Authors: | ZHANG Shao-bin WANG Jin MA Di WU Lei ZHANG Ying-jiao |
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| Abstract: | The phycocyanion(PC) was extracted from a mutant of spirulina platensis(SP-Dz) using the methods of re-freeze-thaw conjugated with CaCl2-soluble-expansion.The influences of different factors on the stability of PC were studied.The results show as follow: In low temperature,pH5,0.15mol/L NaCl,PC was more stable and suitable for preservation and application.By multivariate analysis,temperature is the most important influence factor on the stability of PC,the next is the time of preserved and the last is light strength. |
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| Keywords: | Spirulina Phycocyanin stability multivariate analysis |
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