蛋白核小球藻冻融破壁条件优化及对其抗氧化活性的影响  

Optimization of freezing-thawing cell disruption by response surface and its effect on antioxidant activities of Chlorella pyrenoidosa

作　　者：陈艺煊 刘晓艳[1] 林彤[1] 陈濠[1] 兰伟龙[1] 刘斌[1] 

机构地区：[1]福建农林大学食品科学学院,福州350002

出　　处：《食品科技》2016年第5期75-80,共6页Food Science and Technology

基　　金：福建省海洋食品与生物制品工程技术研究中心项目;海洋生物资源综合加工及安全风险评估工程研究项目(612014043);海藻营养及功能性食品研究与开发项目(K9314001A)

摘　　要：探讨了蛋白核小球藻反复冻融破壁工艺,同时研究了其对抗氧化活性的影响。考察了冻融次数、冻融时间和细胞密度对蛋白核小球藻破壁率的影响,在单因素的基础上通过响应面法优化破壁工艺参数。研究结果表明,蛋白核小球藻破壁最佳工艺条件为冻融次数5次,冻结时间1.1 h,细胞密度1.94×10^(-7),在此条件下,蛋白核小球藻破壁率为(62.18±1.2)%。同时利用DPPH、O_2^-·清除能力的强弱评价反复冻融法对蛋白核小球藻抗氧化活性的影响,结果表明,经反复冻融蛋白核小球藻对DPPH和O_~2-·清除能力均优于未经冻融处理的对照组。Freezing-thawing, and tried to find out its effects on the antioxidant activities. Based on the single factors the response surface was used to optimize the cell disruption conditions. The optimum cell disruption conditions were as follows： Freezing-thawing times, 5, freezing time, 1.1 h and cell density 1.94×10^7. Under the optimum condition the experimental cell disruption degree was （62.18±1.2）%, which agreed with the predicted yield. The scavenging activities of DPPH and O_2 radicals were used to evaluate the antioxidant effect of Freezing-thawing. And the results showed that under the treatment of Freezing- thawing the scavenging activities of DPPH and O_2 were stronger than control.

关 键 词：响应面 冻融 蛋白核小球藻 破壁 抗氧化活性 

分 类 号：TS201.3[轻工技术与工程—食品科学]