摘要
以条斑紫菜为原料,研究反复冻融法、溶胀法、低盐浓度法和超声波法等破壁方法对条斑紫菜藻红蛋白提取效果的影响。试验结果表明,采用反复冻融法、溶胀法、低盐浓度法破壁得到的藻红蛋白纯度较高,但所需时间太长,超声波法得到藻红蛋白的纯度虽低于其他3种方法,但提取时间很短,处理量大,适合于工业化生产。
Four kinds of wall breaking method were used to release phycoerythrin （PE） from Porphyra yezoensis. The effects of them were compared based on the extraction ratio and purify standard of PE.The results showed that the uhrasonic method has the shortest extraction time and was suitable for the large batch production of PE.
出处
《食品研究与开发》
CAS
北大核心
2006年第10期54-56,共3页
Food Research and Development
关键词
条斑紫菜
藻红蛋白
破壁方法
提取
Porphyra yezoensis
phycoerythrin
wall breaking method
extraction
