摘要
采用超声波法、高压均质法和反复冻融法对螺旋藻细胞进行破碎,确定破碎条件和螺旋藻蛋白溶出率。结果表明:在各自的最佳提取条件下,超声波法得到的蛋白溶出率为71.51%,高压均质法得到的藻胆蛋白溶出率为73.87%,反复冻融法得到的蛋白溶出率为72.03%。
Three methods （ultrasonic method, high pressure homogenization and freezing-thaw disruption） were used to disrupt Spirulina cell respectively, in order to find out the optimal cell disruption conditions to increase the dissolution rate of Spirulina phycobiliprotein （SPP）. Results showed that the highest dissolution rates of the SPP are 71.25%, 73.87% and 72.03%, under the optimal conditions of ultrasonic method, high pressure homogenization and freezing-thaw disruption, respectively.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第11期228-233,共6页
Food Science
基金
天津市科技支撑重点项目(06YFGCNC04200)
关键词
藻胆蛋白
超声波
高压均质
反复冻融
蛋白溶出率
Phycobiliprotein
ultrasonic
high pressure homogenization
freezing-thaw
protein dissolution rate
