School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China; Institute of Agricultural Products Processing Engineering, Jiangsu University, Zhenjiang 212013, PR China.
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China.
Food Chem. 2023 Apr 16;406:135005. doi: 10.1016/j.foodchem.2022.135005. Epub 2022 Nov 24.
An efficient strategy for phycobiliprotein extraction from Spirulina platensis dry biomass has been developed by using NaCl as an enhancer. Different sodium ion and chloride ion salts were screened, and NaCl was selected as the most appropriate solvent for phycobiliprotein extraction. The extraction parameters with NaCl were optimized using response surface methodology. Under optimal operating conditions, a phycobiliprotein extraction rate of 74.8 % and a phycocyanin extraction yield of 102.4 mg/g with a purity of 74.0 % were achieved. Adding NaCl resulted in smaller fragments and destroyed the cell integrity of S. platensis, facilitating phycobiliprotein exudation. The secondary structure and antioxidant activity of phycobiliproteins were not affected by NaCl extraction. The stability of the phycobiliproteins was improved by adding NaCl. This study provides a potential method for phycobiliprotein extraction with high efficiency and good quality using an inexpensive extraction enhancer.
已经开发出一种从螺旋藻干粉生物量中提取藻蓝蛋白的有效策略,该策略使用 NaCl 作为增强剂。筛选了不同的钠离子和氯离子盐,选择 NaCl 作为提取藻蓝蛋白的最合适溶剂。使用响应面法优化了 NaCl 的提取参数。在最佳操作条件下,藻蓝蛋白的提取率为 74.8%,藻蓝蛋白的提取产率为 102.4mg/g,纯度为 74.0%。添加 NaCl 会导致藻蓝蛋白片段更小,并破坏螺旋藻的细胞完整性,从而促进藻蓝蛋白的渗出。NaCl 提取不会影响藻蓝蛋白的二级结构和抗氧化活性。添加 NaCl 可以提高藻蓝蛋白的稳定性。本研究提供了一种使用廉价提取增强剂高效提取高质量藻蓝蛋白的潜在方法。