鱼腥藻藻蓝蛋白作为食品着色剂的稳定性研究

The Stability Research on the Anabaena phycocyanin as a Colouring Agent for Food

以鱼腥藻为材料,提取得到了纯度为A620/A280=1.958的藻蓝蛋白,研究了该藻蓝蛋白作为食品着色剂在应用中的保藏条件及食品添加剂对其稳定性的影响。实验结果表明:作为食品着色剂的藻蓝蛋白在保藏中,温度、光照及pH值对其稳定性均有一定影响,保藏条件为:pH中性、低温避光保存。不同食品添加剂对藻蓝蛋白稳定性有不同的影响,糖、苯甲酸、维生素C、赤藓醇可以提高藻蓝蛋白的色泽,乙醇、柠檬酸、山梨酸钾、肌醇、硫酸镁、碳酸氢钠和羧甲基纤维素钠可使藻蓝蛋白的色泽减弱。

The phycocyanin with a purity of A620/A280=1.958 was extracted from Anabaena.This research focuse on the storage conditions in which the phycocyanin was used as the colouring agent for food,and the influence on the stability of the colouring agent for food applied by the storage conditions.The results demonstrated that;the temperature,sunshine and pH had certain influences on the phycocyanin as a colouring agent for food during its storage.The best condition in which the phycocyanin functions as the colouring agent for food lied in the following factors;the phycocyanin was storaged away from the light under lower temputure in pH neutral conditions.Different food colour agents have different level of influence on the phycocyanin.Sugar,benzoic acid,vitamin C,phycite can enhance the luster of the color,and ehanol,citric acid,potassium sorbate,inositol,magnesium sulfate,and sodium bicarbonate,sodium carboxymethyl cellulose can dothe opposite.