红毛菜藻红蛋白的提取及稳定性研究

Extraction and Stability of Phycoerythrin(PE) in Bangia fusco-purpurea

用多种提取方法提取红毛菜 (Bangiafusco purpurea)藻红蛋白并对藻红蛋白粗提液的稳定性进行了初步研究 .冻融法提取藻红蛋白的得率较高 ;温度、pH、铜离子、铁离子及光照对藻红蛋白稳定性有很大影响 ,藻红蛋白较适宜的保存条件为 :低温 (5℃左右 )、pH 5 .7、避光 .根据实验结果 ,提出了藻胆蛋白光解反应的可能机理 .

The phycoerythrin (PE) in the Bangia fusco-purpurea was extracted more effectively through repeated freezing and thawing (three times) in the presence of 0.1 mol/L phosphate buffer than by any other ways.The stability of the PE crude extract was greatly affected by temperature,pH,copper ion,ferrous ion,and light.The optimum preserving circumstance for the crude extract is:low temperature (about 5℃),pH 5.7 and away from light.A probable photolysis mechanism of phycobiliproteins was proposed.