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Research method for stability and acidolysis modification of spirulina blue

A phycocyanin, stability technology, applied in the research field of phycocyanin stability and its acid hydrolysis modification, can solve the problems of precipitation, phycocyanin instability, constraints, etc., to improve thermal stability, ABTS removal The effect of improving the rate and protecting the stability

Pending Publication Date: 2021-11-26
HENAN UNIVERSITY OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] However, phycocyanin is unstable under high temperature and acidic environment, and it is easy to fade and produce precipitation, which seriously restricts its application in food, cosmetics, especially acidic food. In order to solve the above problems, the present invention proposes a phycocyanin Pigment stability and its acid hydrolysis modification research method, take phycocyanin as the research object, conduct a detailed investigation on the factors affecting its stability, and start from two aspects of thermal instability and acid instability to explore how to improve its stability The method provides new ideas for the practical application and promotion of phycocyanin

Method used

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  • Research method for stability and acidolysis modification of spirulina blue
  • Research method for stability and acidolysis modification of spirulina blue
  • Research method for stability and acidolysis modification of spirulina blue

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Experimental program
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Embodiment 1

[0058] see figure 1 ;

[0059] A research method for the stability of phycocyanin and its acid hydrolysis modification, comprising the following steps:

[0060] S1. Using phycocyanin as a raw material, accurately weigh a certain amount of phycocyanin, and prepare a phycocyanin solution with an appropriate concentration;

[0061] S2. Taking the pigment preservation rate as an indicator, combined with the chromaticity change, systematically researching the influence of environmental factors and additive types on the stability of the phycocyanin solution experimental group, and analyzing the influencing factors of the phycocyanin stability;

[0062] The environmental factors and additive types mentioned in S2 specifically include temperature, pH, light, metal ions, redox agents and food additives; the formula for calculating the pigment preservation rate is:

[0063]

[0064] In the formula, A 1 Indicates the final absorbance value, A 0 Indicates the initial absorbance val...

Embodiment 2

[0094] see Figure 2-9 , based on Example 1 but differing in that, as in figure 2 As shown, the preparation process of acidolysis modified phycocyanin is specifically:

[0095] 1.1 Weigh an appropriate amount of phycocyanin, mix phycocyanin and hydrochloric acid at a mass ratio of 1:3, place it at room temperature with magnetic stirring for acidolysis, select the concentration of hydrochloric acid as 12mol / L, and add appropriate amount of water to dilute to terminate the reaction after 2.5 hours of reaction. Centrifuge at 5000r / min for 30min in a centrifuge, reconstitute the precipitate with water, adjust the pH to neutral, freeze-dry to obtain the acid-hydrolyzed modified phycocyanin;

[0096] 1.2 The above-mentioned acid-hydrolyzed modified phycocyanin has good solubility under acidic conditions, especially under the condition of pH 2.0-3.0, it still shows a bright blue color, and its thermal stability and light stability are significantly improved (such as image 3 shown...

Embodiment 3

[0104] see Figure 10-11 , based on Example 1-2 but different in that, through Fourier transform infrared, laser particle size distribution analyzer, atomic force microscope to analyze the interior of protophycocyanin, acid hydrolysis modified phycocyanin and its complex with polyphenols To characterize structural changes, specific operations include:

[0105] (3.1) Amino acid determination and evaluation of acid hydrolysis modified phycocyanin

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Abstract

The invention discloses a research method for stability and acidolysis modification of a spirulina blue, and belongs to the technical field of natural pigment preparation and application. The research method for stability and acidolysis modification of the spirulina blue comprises the following steps: taking the spirulina blue as a raw material, firstly systematically researching influence factors of the stability of the spirulina blue, and researching a thermal degradation law of the spirulina blue by adopting thermal degradation kinetics; and then modifying the spirulina blue by a certain modification means, researching the stability change of the spirulina blue, and further discussing the change of an internal structure before and after the modification of the spirulina blue. The research method disclosed by the invention starts from two aspects of thermal instability and acid instability, a method for improving the thermal stability and the acid stability of the spirulina blue is successfully explored, and a new idea is provided for practical application and popularization of the spirulina blue.

Description

technical field [0001] The invention relates to the technical field of preparation and application of natural pigments, in particular to a research method for the stability of phycocyanin and its acidolysis modification. Background technique [0002] Spirulina is an aquatic plant with high nutritional value and bioavailability value. It is often used in the field of animal feed and cosmetics. It is rich in high-quality protein and natural pigment components, making it attract much attention in the food field. Spirulina mainly contains phycocyanin, allophycocyanin and phycoerythrin; among them, phycocyanin (also known as phycocyanin) is a water-soluble vegetable protein, which can be divided into: C-PC (obtained from blue-green algae) ), R-PC (obtained from red algae) and R-PCII (obtained from symbiotic bacteria); and phycocyanin, as a natural pigment with health care function, is two natural pigments allowed in GB 2760-2014 One of the blue pigments. It is a pigment-protein...

Claims

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Application Information

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IPC IPC(8): C07K14/795C07K1/107C07K1/06C09B61/00
CPCC07K14/795C09B61/00
Inventor 任顺成曹悦文雁君陶华
Owner HENAN UNIVERSITY OF TECHNOLOGY
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