| 钝顶螺旋藻藻蓝蛋白的稳定性试验研究 |
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| 引用本文： | 张厚森,马海乐. 钝顶螺旋藻藻蓝蛋白的稳定性试验研究[J]. 食品研究与开发, 2005, 26(3): 74-76 |
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| 作者姓名： | 张厚森 马海乐 |
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| 作者单位： | 江苏大学生物与环境工程学院,镇江,212013 |
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| 摘 要： | 用冻融的方法制备钝顶螺旋藻(Spirulina platensis)藻蓝蛋白并对纯化后的藻蓝蛋白稳定性进行了初步研究。提取后的粗提液经羟基磷灰石柱层析纯化后其纯度(A621／A280)达3.1温度、酸碱度、乙醇对藻蓝蛋白稳定性有较大影响；NaCl、苯甲酸钠、柠檬酸等食品添加剂对其稳定性影响较小。
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| 关 键 词： | 钝顶螺旋藻 藻蓝蛋白 稳定性 冻融 |
| 修稿时间： | 2004-10-15 |
STABILITY OF PHYCOCYANIN IN SPIRULINA PLATENSIS |
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| ZHANG Housen,Ma Haile. STABILITY OF PHYCOCYANIN IN SPIRULINA PLATENSIS[J]. Food Research and Developent, 2005, 26(3): 74-76 |
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| Authors: | ZHANG Housen Ma Haile |
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| Affiliation: | ZHANG Housen MA HaileSchool of Biological and Environmental Engineering,Jiangsu University,Zhenjiang,212013 |
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| Abstract: | We studied the stability of the phycocyanin which is obtained and purified from Spirulina platensis. The purification(A621/A280) of the crude phycocyanin by Hydroxylapatite chromatography is 3.1. The stability of the phycocyanin was greatly affected by temperature,pH and ethanol;but NaCl,sodium benzoate,citric acid have a little affect to its stability. |
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| Keywords: | Spirulina platensis phycocyanin stability |
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