螺旋藻酒中藻蓝蛋白稳定性影响因素的研究  

The study on the factors influencing the Stability of the phycocyanin in Spirulina liquor

作　　者：刘鲁宁[1] 黄芳[1] 黄业立 

机构地区：[1]山东大学微生物技术国家重点实验室,山东济南250100 [2]山东省白酒工业协会,山东济南250014

出　　处：《酿酒》2004年第3期43-45,共3页Liquor Making

摘　　要：从酒精浓度、温度和pH几个方面研究了外界因素对钝顶螺旋藻藻蓝蛋白稳定性的影响。试验结果表明 ,在低于酒精浓度 4 0° ,温度不宜超过 30℃ ,pH在 4～ 10范围内 ,钝顶螺旋藻藻蓝蛋白在生产和长期保存时都可以保持较好的生物结构和活性。This article studied the influences on the stability of the phycocyanin in Spirulina platensis from the outer factors, such as the alcohol concentration, the temperature and pH. The results showed that the phycocyanin solution could contain a good configuration and biological action in the production and long-term preservation under the condition that the alcohol concentration was lower than 40o, as well as the temperature was no higher than 30℃ and the pH was in the range of 4-10.

关 键 词：螺旋藻酒 藻蓝蛋白 稳定性 酒精浓度 温度 PH 

分 类 号：TS262.91[轻工技术与工程—发酵工程]