Chen Qian, Li Shuhui, Xiong Hua, Zhao Qiang
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
Jiangxi Academy of Agricultural Sciences, Nanchang 330200, China.
Foods. 2022 Apr 29;11(9):1296. doi: 10.3390/foods11091296.
The effect of four different extraction methods on physicochemical characteristics and functionalities of chloro-phycocyanin (CP) was investigated. Swelling (S-CP), freezing and thawing (4FT-CP), ultrasonication with freezing and thawing (4FT+U-CP), and the high-pressure cell disruption (HPCD-CP) process affected CP differently, thus resulting in different levels of solubility, DPPH scavenging activity, ABTS scavenging activity, and reducing power. Among the four CPs, HPCD-CP had the highest CP content (15.3%), purity (1.66 ± 0.16), and ∆E value but the lowest ∆b value. The ζ potential of HPCD-CP (-38.8 mV) was the highest, but the average particle size of 4FT+U-CP (719.1 nm) was the highest. UV-Vis absorption spectra and fluorescence spectra illustrated that high-pressure cell disruption-assisted extraction had more profound impacts on the microenvironment of tetrapyrrole chromophores, the environment of aromatic amino acids, and the phycocyanobilin of CP. Furthermore, HPCD-CP and 4FT-CP showed higher solubility and antioxidant activities than S-CP, especially 4FT+U-CP. The results obtained in this study demonstrate that HPCD technology could obtain a food-grade C-phycocyanin product with higher CP concentration, purity, solubility, and antioxidant activity.
研究了四种不同提取方法对氯藻蓝蛋白（CP）理化特性和功能特性的影响。溶胀法（S-CP）、冻融法（4FT-CP）、冻融结合超声法（4FT+U-CP）和高压细胞破碎法（HPCD-CP）对CP的影响各不相同，从而导致其在溶解度、DPPH清除活性、ABTS清除活性和还原力方面呈现出不同水平。在这四种CP中，HPCD-CP的CP含量最高（15.3%）、纯度最高（1.66±0.16）、∆E值最高，但∆b值最低。HPCD-CP的ζ电位最高（-38.8 mV），但4FT+U-CP的平均粒径最大（719.1 nm）。紫外可见吸收光谱和荧光光谱表明，高压细胞破碎辅助提取对CP的四吡咯发色团微环境、芳香族氨基酸环境和藻蓝胆素的影响更为深远。此外，HPCD-CP和4FT-CP的溶解度和抗氧化活性高于S-CP，尤其是4FT+U-CP。本研究结果表明，HPCD技术可以获得具有更高CP浓度、纯度、溶解度和抗氧化活性的食品级C-藻蓝蛋白产品。
