葛仙米藻胆蛋白与色度降解动力学-河南农业科学.PDFVIP

16 2014, Vol.35, No.09 食品科学 ※基础研究 葛仙米藻胆蛋白与色度降解动力学 1,2 3 1 1,2,* 程 超 ，薛 峰，李 伟 ，汪兴平 （1.湖北民族学院生物资源保护与利用湖北省重点实验室，湖北 恩施 445000 ；2.湖北民族学院生物科学与技术学院， 湖北 恩施 445000 ；3.西北农林科技大学食品科学与工程学院，陕西 杨凌 7 12100 ） 摘  要：以葛仙米藻胆蛋白为原料，研究pH值、温度和光照对其色度和含量的影响，建立葛仙米藻蓝蛋白及其 色度的降解动力学，结果发现pH 3色素溶液在可见光区几乎没有藻蓝蛋白特征吸收峰，随pH值增加藻蓝蛋白特征 吸收峰值逐渐增强，至pH 6达最高，之后逐渐下降；pH值增加藻蓝蛋白特征峰有轻微的蓝移效应。pH 4色素溶液 Hunter-b最小，其蓝色最深，且每种pH值色素溶液的Hunter-b差异极显著。藻蓝蛋白在50 ℃半衰期分别是60 ℃和 70 70 倍和72.74 倍。 ℃的8.09 倍和11.05 倍；而色度在50 ℃半衰期分别是60 ℃和 ℃的29.17 关键词：葛仙米；藻蓝蛋白；色度；降解动力学 Degradation Dynamics of Phycocyanin and Its Chroma from Nostoc sphaeroides Kützing 1,2 3 1 1,2,* CHENG Chao , XUE Feng , LI Wei , WANG Xing-ping (1. Hubei Key Laboratory of Biological Resource Conservation and Utilization, Hubei University for Nationalities, Enshi 445000, China; 2. School of Biological Science and Technology, Hubei University for Nationalities, Enshi 445000, China; 3. College of Food Science and Engineering, Northwest AF University, Yangling 7 12100, China) Abstract: In this article, using phycobiliprotein of Nostoc sphaeroides Küting as raw material, the influence of pH, temperature and light on the chroma and concentration of phycobiliprotien were studied, and established the degradation kinetics of phycocyanin and its chroma of Nostoc sphaeroides Küting. The results showed that aqueous phycocyanin at pH 3 exhibited almost no characteristic absorption peaks in the visible region, and characteristic absorption peaks appeared and the peak values gradually increased along with increasin