一种藻蓝蛋白衍生物的制备及稳定性  

A Preparation and Stabilization of Phycocycain Derivatives

作　　者：郑守晶[1] 杨梦琴 郑明锋[2] ZHENG Shoujing;YANG Mengqin;ZHENG Mingfeng(Jinshan College,Fxijian Agriculture and Forestry University,Fuzhou 350002;College ofFood Science,Fujian Agriculture and Forestry,Fuzhou 350002)

机构地区：[1]福建农林大学金山学院,福州350002 [2]福建农林大学食品科学学院,福州350002

出　　处：《食品工业》2021年第6期119-122,共4页The Food Industry

基　　金：福建省应用型学科建设食品科学与工程培育项目(闽教高[2017]44号)。

摘　　要：试验旨在研究藻蓝蛋白衍生物的制备工艺及其稳定性。CaCO_(3)与藻蓝蛋白反应后的衍生物溶液呈蓝紫色,最大吸收波长为579 nm。衍生物最佳的反应条件是反应温度50℃、反应时间3.0 h、料液比1∶100(g/mL)。该衍生物储存温度应不高于40℃,在近中性、避光条件保存。在食品加工中,葡萄糖和蔗糖可对其产生增色效果,应尽量避免与氧化性物质、柠檬酸共同使用。The preparation and stabilization of phycocycain derivatives are studied.The colour of derivatives is blue-violet and the maximum absorption is 579 nm.The optimum reaction condition of the derivatives were as follows:the reaction temperature 50℃,the reaction time 3.0 h,and the solid-liquid ratio 1∶100(g/mL).The storage temperature of the derivative should not be higher than 40℃,in neutral and dark conditions.In food processing,glucose and sucrose can have hyperchromic effect on it,and should be avoided to substances and citric acid.

关 键 词：藻蓝蛋白 碳酸钙 衍生物 稳定性 

分 类 号：TS201.2[轻工技术与工程—食品科学]