糖和多元醇对藻蓝色素热稳定性的影响  

Effects of sugars and polyols on the thermal stability of phycocyanin

作　　者：任顺成[1] 曹悦 李林政 潘天义 REN Shuncheng;CAO Yue;LI Linzheng;PAN Tianvi(Henan Provincial Key Laboratory of Natural Pigment Preparation,Henan University of Technology,Zhengzhou 450001,China;Henan Zhongda Hengyuan Biotechnology Co.,Ltd.,Luohe 462600,China)

机构地区：[1]河南工业大学,河南省天然色素制备重点实验室,河南郑州450001 [2]河南中大恒源生物科技股份有限公司,河南漯河462600

出　　处：《食品科技》2020年第12期215-223,共9页Food Science and Technology

基　　金：河南省自然科学基金项目(182300410079)。

摘　　要：为提高藻蓝色素的热稳定性,研究了几种常见糖类(葡萄糖、果糖、蔗糖、麦芽糖)和多元醇类(木糖醇、赤藓糖醇、山梨醇、甘露醇、麦芽糖醇)对藻蓝色素热稳定性的影响,利用热降解动力学和热力学探究其保护机制。结果表明,藻蓝色素在高温条件下热降解显著,均遵循一级反应规律。添加多羟基化合物可提高其热稳定性,其中葡萄糖、蔗糖和木糖醇保护效果最佳,藻蓝色素的活化能E_(a)、活化焓△H和自由能△G均有所增加。表明添加糖和多元醇后,藻蓝色素的辅基蛋白中氢键增加,有利于其构象稳定从而提高了藻蓝色素的热稳定性。In order to improve the thermal stability of phycocyanin,the effects of several common sugars (glucose,fructose,sucrose,maltose) and polyols (xylitol,erythritol,sorbitol,mannitol,maltol) on the thermal stability of phycocyanin were studied.the thermal degradation kinetics and thermodynamics were used to explore its protection mechanism.The results showed that the thermal degradation of phycocyanin was significant under the condition of high temperature,and all followed the law of first-order reaction.The addition of polyhydroxyl compounds could improve its thermal stability,in which glucose,sucrose and xylitol had the best protective effect,and the activation energy E_a,activation enthalpy △H and free energy △G of phycocyanin increased.The results showed that the addition of sugar and polyol increased the hydrogen bond in the auxiliary protein of phycocyanin,which was beneficial to the conformational stability of phycocyanin and improved the thermal stability of phycocyanin.

关 键 词：藻蓝色素 热稳定性 糖 多元醇 降解动力学 

分 类 号：TS201.2[轻工技术与工程—食品科学]