Ethanol shock enhances the recovery of anthocyanin from lowbush blueberry  

作　　者：Nueraili Maimaiti Niyazi Aili M.Kamran Khan Zhigang Tang Guoqiang Jiang Zheng Liu 

机构地区：[1]Key Laboratory of Industrial Biocatalysis,Ministry of Education,Beijing 100084,China [2]Department of Chemical Engineering,Tsinghua University,Beijing 100084,China

出　　处：《Chinese Journal of Chemical Engineering》2020年第12期3096-3102,共7页中国化学工程学报（英文版）

基　　金：supported by Xinjiang Tianjianhemu Biotech Co.Ltd under project contract No.20172000941.

摘　　要：Deactivation of polyphenol oxidase(PPO)in natural products is essential for downstream processing of functional molecules used as food or food additives,particularly those served as antioxidants.In the present work,we identified two proteins with PPO activity from lowbush blueberry using ammonium sulphate precipitation and chromatography procedures.Deactivation of these proteins was studied using aqueous solutions of ethanol of different concentrations.The PPO activity was recovered after ethanol removal for the protein samples previously soaked in a lowconcentration ethanol solution.A complete and unrecoverable deactivation of the proteins was achieved using ethanol with concentration over 70%(v/v),as manifested by the significant changes in circular dichroism(CD)and fluorescence spectroscopy measurements.Based on these findings,we propose a new extraction process for blueberry anthocyanin,in which an ethanol shock,i.e.soaking blueberry fruit in a 70%(v/v)ethanol solution for 1 h,is implemented before subsequent procedures.This new process increases the anthocyanin yield by 55%in comparison to that without the ethanol shock.

关 键 词：ANTHOCYANIN Lowbush blueberry Ethanol shock Polyphenol oxidase BIOSEPARATION Enzyme deactivation 

分 类 号：TS201.2[轻工技术与工程—食品科学]