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。
The phycocyanion （PC） was extracted from a mutant of spirulina platensis （SP-Dz） using the methods of re-freeze-thaw conjugated with CaCI2-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.
出处
《食品科技》
CAS
北大核心
2007年第6期169-171,共3页
Food Science and Technology
基金
辽宁省教育厅项目(20040331)
沈阳农业大学青年教师基金(200401)
关键词
螺旋藻
藻蓝蛋白
稳定性
多因素分析
Spirulina
Phycocyanin
stability
multivariate analysis
