四步盐析提取巢湖新鲜蓝藻中藻蓝蛋白及其稳定性  

Extraction by four steps' salting-out and stability of phycocyanin from fresh blue alage in Lake Chaohu

作　　者：赵冰冰[1] 张发宇[1] 陈裕[1] 汪家权[1] 

机构地区：[1]合肥工业大学资源与环境工程学院,合肥230009

出　　处：《环境工程学报》2016年第5期2302-2308,共7页Chinese Journal of Environmental Engineering

基　　金：国家水体污染控制与治理科技重大专项(2012ZX07103-004-04)

摘　　要：实验采用四步盐析法提取巢湖水华蓝藻中的藻蓝蛋白并对其稳定性进行研究。以藻蓝蛋白纯度和得率为指标,采用3次冻融破壁后蓝藻,运用黄金分割法在饱和度为0%～70%的范围内选取合适的硫酸铵用量。并考察了光照、时间、环境温度、p H、乙醇及常见食品添加剂对藻蓝蛋白稳定性的影响。结果表明,常温下四步盐析法采用硫酸铵的饱和度分别为21%、30.4%、26.28%和47.76%,藻蓝蛋白纯度和得率分别为3.157和1.664%。藻蓝蛋白在避光和常温中性条件下保持稳定,超出此范围稳定性下降。添加乙醇和柠檬酸将导致藻蓝蛋白稳定性下降,氯化钠和苯甲酸钠对藻蓝蛋白稳定性影响较小。In this study,phycocyanin was extracted from fresh blue algae using a four-step salting-out method and the stability of phycocyanin was investigated. The purity and recovery of phycocyanin were taken as indexes,freezing and thawing of the wall-breaking of blue algae was performed in triplicate,and the appropriate amount of ammonium sulfate was selected using the golden section search method when the saturation range was0% to 70%. The effects of illumination,time,ambient temperature,p H,ethanol,and some common food additives on the stability of phycocyanin were studied. Results showed that the saturation of ammonium sulfate used by the four-step salting-out method at room temperature were 21%,30. 4%,26. 28% and 47. 76%,and the purity and recovery of phycocyanin were 3. 157 and 1. 664%,respectively. Phycocyanin remained steady in the dark and under flotation conditions of room temperature and a neutral medium. Beyond that point,the stability decreased. Also,the stability of the phycocyanin decreased when ethanol and citric acid were added. The influence of sodium chloride and sodium benzoate on the stability of the phycocyanin was weak.

关 键 词：新鲜蓝藻 藻蓝蛋白 盐析 稳定性 

分 类 号：X524[环境科学与工程—环境工程]