食品级 C-藻红蛋白防腐剂的影响，该蛋白从海洋蓝藻 Pseudanabaena sp. 中分离得到。
Effect of preservatives for food grade C-Phycoerythrin, isolated from marine cyanobacteria Pseudanabaena sp.
机构信息
Discipline of Marine Biotechnology & Ecology, Central Salt and Marine Chemicals Research Institute, Council of Scientific and Industrial Research, G.B. Marg, Bhavnagar 364021, India.
出版信息
Int J Biol Macromol. 2010 Dec 1;47(5):597-602. doi: 10.1016/j.ijbiomac.2010.08.005. Epub 2010 Aug 13.
C-Phycoerythrin is water soluble red color chromo-protein, which is used as a natural food colorant. The effect of selected edible preservatives like citric acid, sodium chloride, sucrose and calcium chloride on the stability of C-Phycoerythrin at 0±5°C and 35±5°C was studied in aqueous solution. Experiment was carried out to select a stabilizing agent having Hofmeister series behavior acting on hydrophobic interactions. The denaturation of phycoerythrin with urea as denaturant and effect of different pH on C-Phycoerythrin was studied. Citric acid (4 mg/ml) was observed to be one of the best preservative for C-Phycoerythrin at 35±5°C and 0±5°C in aqueous solution for 45 days. Citric acid was able to maintain the stability of C-Phycoerythrin in the solution. The amount of C-Phycoerythrin left in the solution containing citric acid after 30 and 45 days was 46 and 37.8% respectively at higher temperature.
C-藻红蛋白是一种水溶性的红色色蛋白，可用作天然食用色素。本研究在水溶液中考察了柠檬酸、氯化钠、蔗糖和氯化钙等几种食用防腐剂对 C-藻红蛋白在 0±5°C 和 35±5°C 下稳定性的影响。实验选择具有亲疏水相互作用的 Hofmeister 系列行为的稳定剂。研究了脲作为变性剂对藻红蛋白的变性作用以及不同 pH 值对 C-藻红蛋白的影响。在水溶液中，柠檬酸（4mg/ml）在 35±5°C 和 0±5°C 下 45 天内是 C-藻红蛋白的最佳防腐剂之一。柠檬酸能够保持 C-藻红蛋白在溶液中的稳定性。在较高温度下，含柠檬酸的溶液中 30 和 45 天后剩余的 C-藻红蛋白量分别为 46%和 37.8%。
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