螺旋藻中藻蓝蛋白提取、纯化及稳态化研究进展

Research progress on separation, purification and stabilization of phycocyanin from Spirulina

中文关键词:  藻蓝蛋白  螺旋藻  提取纯化  稳态化

英文关键词:phycocyanin  Spirulina  separation and purification  stability

中文摘要:

      藻蓝蛋白是螺旋藻中一种主要功能性蛋白质, 能占到螺旋藻(干基)的20%, 也是一种天然着色剂(CNS: 08.137)。根据纯度(purity, P)藻蓝蛋白分为食品级(P>0.7)、试剂级(0.74.0)等多种规格, 可以广泛应用于食品、化妆品及医药等领域; 但藻蓝蛋白的光、热易敏性, 以及不耐受酸碱的特性, 造成藻蓝蛋白的产业化应用尚未普及。本文对近5年来螺旋藻中藻蓝蛋白的提取纯化研究进展进行了回顾总结, 系统分析、比较了藻蓝蛋白分离、纯化的影响因素; 同时对藻蓝蛋白稳态化的研究进展进行了概述, 旨在为藻蓝蛋白的精深加工、应用推广提供系统性认识。

英文摘要:

      Phycocyanin is a major functional protein in Spirulina, accounting for 20% of Spirulina (dry basis), and also a natural colorant (CNS: 08.137). According to the purity (P), phycocyanin can be divided into food grade (P>0.7), reagent grade (0.74.0), which can be widely used in food, cosmetics, medicine and other fields. However, due to the light and heat sensitivity of phycocyanin and its acid-base intolerance, the industrial application of phycocyanin has not been popularized. This paper reviewed the extraction and purification of phycocyanin from Spirulina platensis in recent 5 years, and systematically analyzed and compared the influencing factors of phycocyanin separation and purification, at the same time, summarized the research progress of phycocyanin stabilization, aiming to provide a systematic understanding for the deep processing and application of phycocyanin.