葛仙米藻胆蛋白与色度降解动力学  

Degradation Dynamics of Phycocyanin and Its Chroma from Nostoc sphaeroides Kützing

作　　者：程超[1,2] 薛峰[3] 李伟[1] 汪兴平[1,2] 

机构地区：[1]湖北民族学院生物资源保护与利用湖北省重点实验室,湖北恩施445000 [2]湖北民族学院生物科学与技术学院,湖北恩施445000 [3]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《食品科学》2014年第9期16-19,共4页Food Science

基　　金：国家自然科学基金地区科学基金项目(31260365);湖北省教育厅团队项目(T201312);生物资源保护与利用湖北省重点实验室开放课题(PKLHB1322);湖北民族学院博士启动基金项目(MY2012B011)

摘　　要：以葛仙米藻胆蛋白为原料,研究pH值、温度和光照对其色度和含量的影响,建立葛仙米藻蓝蛋白及其色度的降解动力学,结果发现pH 3色素溶液在可见光区几乎没有藻蓝蛋白特征吸收峰,随pH值增加藻蓝蛋白特征吸收峰值逐渐增强,至pH 6达最高,之后逐渐下降;pH值增加藻蓝蛋白特征峰有轻微的蓝移效应。pH 4色素溶液Hunter-b最小,其蓝色最深,且每种pH值色素溶液的Hunter-b差异极显著。藻蓝蛋白在50℃半衰期分别是60℃和70℃的8.09倍和11.05倍;而色度在50℃半衰期分别是60℃和70℃的29.17倍和72.74倍。In this article, using phycobiliprotein of Nostoc sphaeroides Kilting as raw material, the influence of pH, temperature and light on the chroma and concentration of phycobiliprotien were studied, and established the degradation kinetics of phycocyanin and its chroma of Nostoc sphaeroides Kilting. The results showed that aqueous phycocyanin at pH 3 exhibited almost no characteristic absorption peaks in the visible region, and characteristic absorption peaks appeared and the peak values gradually increased along with increasing pH, reaching the maximum at pH 6, followed by a gradual decrease. The characteristic absorption peaks of phycocyanin displayed a slight blue shift at higher pH levels. The Hunter-b value of phycocyanin was the lowest at pH 4, and its darkest color was blue. There was a significant difference in Hunter-b value at all pH levels tested. The half-life of phycocyanin at 50 ℃was 8.09 and 11.05 times higher than those at 60 ℃ and 70 ℃, respectively and the half-life of chroma at 50 ℃ was 29.17 and 72.74 times higher than those 60 ℃ and 70 ℃ respectively.

关 键 词：葛仙米 藻蓝蛋白 色度 降解动力学 

分 类 号：TS201.2[轻工技术与工程—食品科学]