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Method for preparing eatable phycobiliprotein in laver

A phycobiliprotein, edible-grade technology, applied in the field of food processing, can solve the problems of high cost, inability to industrialized production, high extraction cost, etc., and achieve the effect of solving difficult preservation, enhancing novelty, and extending shelf life

Inactive Publication Date: 2010-01-06
宋俊文
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, at present, the extraction and development of phycobiliproteins are mainly extracted from algae such as Spirulina. The raw materials are expensive, the extraction cost is high, the purity is low, the subsequent purification process is complicated, and industrial production cannot be carried out. There has been no phycobiliprotein products on the market. Appear
The patent cost of publication number CN 1796405A is relatively high, and the purification process is complicated, which makes it difficult to industrialize production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Take 50g of seaweed, grind it into a powder state with a solid grinder (the particle size of the powder is required to be 3-5mm), add it to distilled water or buffer solution pH 6.8 at a solid-to-liquid ratio of 1:20, and add a small amount of cellulase and pectin in an appropriate amount enzyme. The enzymolysis solution was placed in a high-speed homogenizer, and homogenized intermittently for 5 minutes. After homogenization, the obtained solution was allowed to stand overnight at 4° C., placed in a centrifuge at 4° C., 8000 rpm, and centrifuged at a medium speed, and the supernatant was taken after 5 minutes. Add solid ammonium sulfate to the obtained supernatant until the saturation is 25%, centrifuge at a medium speed at 10,000 rpm, and take the supernatant after 15 minutes. Add solid ammonium sulfate to the supernatant to 60% saturation, then centrifuge at a medium speed at 12000 rpm, and collect the precipitate after 15 minutes. Then the obtained precipitate was...

Embodiment 2

[0016] Take 500g of seaweed, grind it into a powder state with a solid grinder (the particle size of the powder is required to be 3-5mm), put it into distilled water or buffer solution pH 7.0 at a solid-to-liquid ratio of 1:15, and add a small amount of cellulase and pectinase in an appropriate amount . The enzymolyzed solution was placed in a high-speed homogenizer for intermittent homogenization for 20 minutes. After homogenization, the obtained solution was allowed to stand overnight at 4° C., placed in a centrifuge at 4° C., 10,000 rpm, and centrifuged at a medium speed, and the supernatant was taken after 10 minutes. Add solid ammonium sulfate to the obtained supernatant to reach a saturation of 25%, centrifuge at a medium speed at 12000 rpm, and take the supernatant after 18 minutes. Add solid ammonium sulfate to the supernatant to 60% saturation, then centrifuge at a medium speed at 15,000 rpm, and collect the precipitate after 15 minutes. Then the obtained precipitat...

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Abstract

The invention discloses a method for preparing eatable phycobiliprotein in laver, and belongs to the technical field of food processing. The method for preparing the phycobiliprotein comprises the following main processes: grinding the laver into powder, adding buffer solution into the powder, then adding cellulase and pectase into the solution to hydrolyze the solution, homogenizing the solution after enzyme inactivation, centrifugalizing the homogenized solution and taking supernatant, adding ammonium sulfate into the supernatant, reserving a salted-out substance between 25 and 60 percent ammonium sulfate saturation levels, desalting the salted-out substance by adopting ultra-filtration, and freeze-drying the desalted substance to obtain the phycobiliprotein (comprising phycocyanin and phycoerythrin). The phycobiliprotein prepared by the method can be used as a functional component and added into food and nutriment. The method for extracting the phycobiliprotein from the laver has the advantages that the raw materials are easily obtained, the method is simple and convenient, the extraction efficiency is high, and the like.

Description

technical field [0001] The invention discloses a method for preparing edible-grade phycobiliprotein in laver, which belongs to the technical field of food processing. Background technique [0002] Laver (Porphyra) has been paid attention to because of its high nutritional value and important health functions. Porphyra contains about 30% protein, most of which are phycobiliproteins. [0003] At present, the application of phycobiliprotein in medicine, food and other industries has attracted widespread attention, and high-purity phycobiliprotein has been used in the pharmaceutical industry. However, at present, the extraction and development of phycobiliproteins are mainly extracted from algae such as Spirulina. The raw materials are expensive, the extraction cost is high, the purity is low, the subsequent purification process is complicated, and industrial production cannot be carried out. There has been no phycobiliprotein products on the market. Appear. The patent cost of...

Claims

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Application Information

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IPC IPC(8): A23L1/00A23L5/00A23L33/185
Inventor 宋俊文陈劼沈潇冰陆凌佳张燕燕徐燕肖功年袁海娜
Owner 宋俊文
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