天然食用色素藻蓝蛋白研究进展  

Research Progress of Natural Food Pigment Phycocyanin

作　　者：任顺成[1] 曹悦 李林政 潘天义 REN Shun-cheng;CAO Yue;LI Lin-zheng;PAN Tian-yi(Henan Provincial Key Laboratory of Natural Pigment Preparation,Henan University of Technology,Zhengzhou 450001,Henan,China;Henan Zhongda Hengyuan Biotechnology Co.,Ltd.,Luohe 462600,Henan,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：《食品研究与开发》2021年第7期203-208,共6页Food Research and Development

基　　金：河南省自然科学基金(182300410079)。

摘　　要：藻蓝蛋白是一种罕见的天然蓝色素,也是优质的植物蛋白,具有抗氧化、抗癌、抗炎、增强免疫力等生理活性。该文主要对藻蓝蛋白制备工艺、稳定化技术及生理活性等进行综述,以期为藻蓝蛋白的开发利用提供参考。Phycocyanin is not only a rare natural blue pigment but also a high-quality plant protein that has physiological activities such as antioxidant,anticancer,anti-inflammatory,and immunity-enhancing effects.In this study,the physiological activity of phycocyanin and the technologies used to prepare and stabilize phycocyanin were reviewed to provide a reference for the development and utilization of phycocyanin.

关 键 词：藻蓝蛋白 提取方法 纯化方法 稳定性 生理活性 

分 类 号：TS264.4[轻工技术与工程—发酵工程]