摘要
以条斑紫菜为原料,研究反复冻融法、溶胀法和脉冲超声法等破壁方法对条斑紫菜藻红蛋白提取效果的影响。实验结果表明,采用反复冻融法得到的藻红蛋白提取得率较低。溶胀法破壁得到的藻红蛋白提取得率和纯度均较高,但所需时间太长。脉冲超声法破壁的最佳工艺参数为:对应一个脉冲的超声发出时间2s和间隙时间3s、超声处理时间60min、超声功率800W、料液温度20℃、料液比30mg/ml,对应的藻红蛋白提取得率为3.249%,纯度(OD561/OD280)为0.365,脉冲超声法所需时间短,处理量大,适合于工业化生产。
Three kinds of wall breaking methods were used to release phycoerythrin （PE） from Porphyra yezoensis. The extraction ratio and purification standard of PE were used to evaluate their effects. The results showed that the freezing-thawing method has low extraction ratio, while the swelling method has the highest extraction ratio and purification standard of PE among the three methods. However, its work time is too long. Hence, it proved that the pulsed ultrasonic method is the best wall breaking method ofPorphyra yezoensis. When a 2000 ml of solution with a 30 mg/ml of ratio of material vs solvent was treated for 60 min at 20 ℃ with the pulsed ultrasound a 800 W of power and a pulse of 2s for run and 3s for interim, the optimal wall breaking effect is obtained, resulting in a 3.249% of extraction ratio of Phycoerythrin and a 0.365 （OD561/OD280） of purification standard. The advantages of ultrasonic method gives short treatment time and large processing yield.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第11期199-202,共4页
Food Science
关键词
条斑紫菜
藻红蛋白
破壁方法
提取
Porphyra yezoensis
phycoerythrin
wall breaking method
extraction
