Method for preparing spirulina hydrolysate containing phycocyanin

Abstract

The present invention relates to a spirulina hydrolysate containing phycocyanin, a health functional food containing same, and a preparation method therefor. The present invention provides the preparation method enabling a spirulina hydrolysate containing phycocyanin to be obtained within a short time period without a change in physical properties, thereby shortening the hydrolysis time of spirulina and, simultaneously, providing a hydrolysis process having increased stability of phycocyanin, and thus a spirulina hydrolysate containing a higher amount of phycocyanin can be provided within a shorter time period.

Description

Method for producing spirulina hydrolysate containing phycocyanin

[0001] The present invention relates to a spirulina hydrolysate containing phycocyanin, a health functional food containing the same, and a method for producing the same.

[0002] Spirulina is one of the oldest algae on Earth. It is a blue-green cyanobacteria that first appeared on the surface of the Earth about 3 to 4 billion years ago. It is named Spirulina because it is twisted into a spiral shape when viewed under a microscope.

[0003] Spirulina, a non-toxic cyanobacteria, is used as a food supplement because it contains polysaccharides, vitamins, minerals, unsaturated fatty acids, carotenoids, and phycobiliproteins. Spirulina's biomass consists of 55% to 70% protein, 3% to 9% fat, and 15% to 30% carbohydrates, in addition to fiber and pigments.

[0004] Spirulina is a high-protein food that is attracting attention as a future protein source, containing all eight essential amino acids in a balanced manner. Ingredients extracted from spirulina can be utilized not only as a food source for health functional foods, food and beverages, and animal feed, but also in various industries, including cosmetics and eco-friendly alternative fuels. The market growth is expected to be driven by factors such as the growth of the health supplement industry, the eradication of malnutrition, increasing demand for natural ingredients, strict regulations on the use of synthetic colors and flavors, spirulina supply products, and the increasing use of spirulina in aquaculture. Colorants such as beta-carotene, astaxanthin, lutein, phycobilin (a complex of phycocyanin and allophycocyanin), and phycoerythrin are utilized as health foods, food additives, pharmaceutical ingredients, and cosmetic ingredients.

[0005] Phycobiliproteins are photosynthetic pigments produced within cells as phycobilisomes attached to the thylakoid membranes of chloroplasts. Cyanobacterial phycobiliproteins can be divided into three main components: phycoerythrin (bright pink, red), phycocyanin (dark blue), and allophycocyanin (brighter blue). These phycobiliproteins are widely used in pharmaceuticals, foods, cosmetics, and fluorescent materials.

[0006] Phycocyanin is a water-soluble pigment widely used in foods (chewing gum, dairy products, jellies, etc.), cosmetics (lipstick and eyeliner), fluorescent reagents, and probes for clinical diagnostic equipment. Phycocyanin has been reported to possess various physiological activities, particularly antioxidant, anti-inflammatory, hepatoprotective, and radical scavenging properties.

[0007] However, the existing method for extracting phycocyanin-containing substances had two problems.

[0008] First, although phycocyanin possesses various physiological activities, its use in food and other applications was limited due to its poor heat stability.

[0009] Second, although the method using hot water or organic solvent is simple, it has the disadvantage of a yield of less than 20% of the hydrolyzate, resulting in a large loss of Spirulina components. In particular, the extraction method using organic solvents has the problem that the organic solvent may remain.

[0010] The present invention provides a hydrolysis process that solves the above-mentioned problems, shortens the hydrolysis time of spirulina, and increases the stability of phycocyanin.

[0011] The present invention

[0012] (1) Step of placing spirulina and water inside a sealed container and sealing it;

[0013] (2) A step of placing the sealed container in a pressure vessel, which is a food liquefaction processing device, and then sealing it;

[0014] (3) A step of filling the inside of the pressure vessel with water and then pressurizing the sealed vessel to ultra-high pressure in a vacuum state; and

[0015] (4) A step of obtaining spirulina hydrolyzate obtained after the pressurization;

[0016] The purpose of the present invention is to provide a method for producing a hydrolyzed product of spirulina.

[0017] In addition, the present invention aims to provide a hydrolyzate of spirulina manufactured by the above manufacturing method.

[0018] In addition, the present invention aims to provide a health functional food containing the hydrolyzate.

[0019] In order to achieve the above purpose, the present invention

[0020] (1) Step of placing spirulina and water inside a sealed container and sealing it;

[0021] (2) A step of placing the sealed container in a pressure vessel, which is a food liquefaction processing device, and then sealing it;

[0022] (3) A step of filling the inside of the pressure vessel with water and then pressurizing the sealed vessel to ultra-high pressure in a vacuum state; and

[0023] (4) A step of obtaining spirulina hydrolyzate obtained after the pressurization;

[0024] A method for producing a hydrolyzate of spirulina including .

[0025] In one embodiment of the present invention, the pH of the spirulina may be 6 to 8, and the pressurizing temperature may be 10°C to 50°C.

[0026] In another embodiment of the present invention, the ultra-high pressure in step (3) may be 1000 bar to 4000 bar.

[0027] In another embodiment of the present invention, the pressurizing time may be from 10 minutes to 60 minutes.

[0028] In another embodiment of the present invention, the hydrolyzate may contain phycocyanin.

[0029] In addition, the present invention provides a hydrolyzate of spirulina manufactured by the above manufacturing method.

[0030] In one embodiment of the present invention, the hydrolyzate may contain phycocyanin.

[0031] In addition, the present invention provides a health functional food comprising the hydrolyzate.

[0032] In one embodiment of the present invention, the formulation of the health functional food may be at least one selected from the group consisting of capsules, pills, powders, liquids, and beverages.

[0033] According to the manufacturing method of the present invention, a hydrolyzate of spirulina containing phycocyanin is obtained in a short period of time without any change in physical properties, thereby shortening the hydrolysis time of spirulina and providing a hydrolysis process in which the stability of phycocyanin is increased, thereby providing a hydrolyzate of spirulina containing a higher content of phycocyanin in a shorter period of time.

[0034] Figure 1 shows the results of producing spirulina hydrolysate by varying the pressures of 1000 bar, 2000 bar, 3000 bar, and 4000 bar at 25-30℃ for 30 minutes using pH 7 spirulina.

[0035] Figure 2 is a graph showing the results of measuring the phycocyanin content of spirulina hydrolysate manufactured by varying the pressures of 1000 bar, 2000 bar, 3000 bar, and 4000 bar at 25-30℃ for 30 minutes using pH 7 spirulina, by pressure.

[0036] Figure 3 shows the results of producing spirulina hydrolysate by varying the time from pH 7 spirulina at 25-30℃ and 4000 bar to 10, 20, and 30 minutes.

[0037] Figure 4 is a graph showing the results of measuring the phycocyanin content of spirulina hydrolysate manufactured by varying the time of 10 minutes, 20 minutes, and 30 minutes at 25-30℃ and 4000 bar using pH 7 spirulina.

[0038] Figure 5 shows the results of producing spirulina hydrolysate by varying the time from pH 7 spirulina at 25-30℃ and 3000 bar to 10 minutes, 20 minutes, and 30 minutes.

[0039] Figure 6 is a graph showing the results of measuring the phycocyanin content of spirulina hydrolysate manufactured by varying the time of 10 minutes, 20 minutes, and 30 minutes at 25-30℃ and 3000 bar using pH 7 spirulina.

[0040] Figure 7 shows the production of spirulina hydrolysate by varying the time of 10 minutes, 20 minutes, and 30 minutes at 25-30℃ and 2000 bar using pH 7 spirulina.

[0041] Figure 8 is a graph showing the results of measuring the phycocyanin content of spirulina hydrolysate manufactured by varying the time of 10 minutes, 20 minutes, and 30 minutes at 25-30℃ and 2000 bar using pH 7 spirulina.

[0042] Hereinafter, the present invention will be described in detail.

[0043] The present invention

[0044] (1) Step of placing spirulina and water inside a sealed container and sealing it;

[0045] (2) A step of placing the sealed container in a pressure vessel, which is a food liquefaction processing device, and then sealing it;

[0046] (3) A step of filling the inside of the pressure vessel with water and then pressurizing the sealed vessel to ultra-high pressure in a vacuum state; and

[0047] (4) A step of obtaining spirulina hydrolyzate obtained after the pressurization;

[0048] A method for producing a hydrolyzate of spirulina including .

[0049] The term "sealed container" as used above may be, but is not limited to, a plastic bottle.

[0050] The term "spirulina" refers to a non-toxic cyanobacterium that contains polysaccharides, vitamins, minerals, unsaturated fatty acids, carotenoids, and phycobiliproteins, making it a popular food supplement. Spirulina's biomass consists of 55% to 70% protein, 3% to 9% fat, and 15% to 30% carbohydrates, in addition to fiber and pigments.

[0051] The above “food liquefaction processing device” refers to a device known in the art, but is not limited thereto.

[0052] The above term "hydrolyzate" refers to a liquid form of decomposition product obtained through biological or chemical treatment.

[0053] In one embodiment of the present invention, the pH of the spirulina may be 6 to 8, and the pressurizing temperature may be 10°C to 50°C.

[0054] The above pH range is around neutral pH 7, and the process was carried out in the range of pH 6 to 8, which is a condition that is harmless to the human body.

[0055] If the pressurizing temperature is lower than 10°C, the reaction may not proceed well, and if the pressurizing temperature is higher than 50°C, phycocyanin is sensitive to heat and may lose stability at high temperatures.

[0056] In another embodiment of the present invention, the ultra-high pressure in step (3) may be 1000 bar to 4000 bar.

[0057] If the above pressure is less than 1000 bar, hydrolysis of spirulina may not occur properly, and if the above pressure is more than 4000 bar, the food liquefaction treatment device may not be able to provide appropriate pressure.

[0058] In another embodiment of the present invention, the pressurizing time may be from 10 minutes to 60 minutes.

[0059] If the pressurization time is less than 10 minutes, the hydrolysis process of spirulina may not proceed well, and if the pressurization time is more than 60 minutes, it may be uneconomical to produce a hydrolyzate of spirulina.

[0060] In another embodiment of the present invention, the hydrolyzate may contain phycocyanin.

[0061] In addition, the present invention provides a hydrolyzate of spirulina manufactured by the above manufacturing method.

[0062] In one embodiment of the present invention, the hydrolyzate may contain phycocyanin.

[0063] The term "phycocyanin" refers to a water-soluble pigment widely used in foods (chewing gum, dairy products, jellies, etc.), cosmetics (lipstick and eyeliner), fluorescent reagents, and probes for clinical diagnostic equipment. Phycocyanin has been reported to possess various physiological activities, particularly antioxidant, anti-inflammatory, hepatoprotective, and radical scavenging properties.

[0064] In addition, the present invention provides a health functional food comprising the hydrolyzate.

[0065] The above term "health functional food" refers to a product that, unlike general foods, contains special ingredients and is designed for the purpose of promoting health or improving specific health conditions.

[0066] In one embodiment of the present invention, the formulation of the health functional food may be at least one selected from the group consisting of capsules, pills, powders, liquids, and beverages.

[0067] Hereinafter, embodiments of the present invention will be described so that those skilled in the art can easily implement them. However, the present invention may be implemented in various different forms and is not limited to the embodiments described herein.

[0068]

[0069] [Example]

[0070] Sample preparation and phycocyanin content measurement

[0071] Spirulina hydrolysate was prepared by varying only the pressure or time for each prepared sample at pH 7 Spirulina at 25-30℃.

[0072] Phycocyanin was identified using a UV / VIS spectrometer (MULTISCAN GO, Thermo Scientific, USA) based on the maximum absorbance at 620 nm. The phycocyanin content was determined at various times under pressures ranging from 1000 bar to 4000 bar.

[0073]

[0074] Example 1.

[0075] In this example, sample preparation and phycocyanin content measurement were performed using pH 7 Spirulina at 25-30℃ for 30 minutes under different pressures of 1000 bar, 2000 bar, 3000 bar, and 4000 bar.

[0076] The results are shown in Table 1 below, showing the phycocyanin content of spirulina hydrolysate measured by pressure.

[0077] Sample name Absorbance 1000 bar 30 min 0.47 15 2000 bar 30 min 0.9 17 13000 bar 30 min 2.1 11 14000 bar 30 min 2.8 480

[0078] As a result, as shown in Figs. 1 and 2, it was confirmed that the higher the supercritical pressure, the higher the phycocyanin content of the spirulina hydrolysate.

[0079]

[0080] Example 2.

[0081] In this example, sample preparation and phycocyanin content measurement were performed using pH 7 Spirulina at 25-30℃ and 4000 bar for different times of 10 minutes, 20 minutes, and 30 minutes.

[0082] The results are shown in Table 2 below, showing the phycocyanin content of the spirulina hydrolysate measured over time.

[0083] Sample name Absorbance 4000 bar 10 min 1.5 16 3 4000 bar 20 min 2.0 5 7 4 4000 bar 30 min 2.8 4 80

[0084] As a result, as shown in FIGS. 3 and 4, it was confirmed that the longer the supercritical operating time, the higher the phycocyanin content of the spirulina hydrolysate.

[0085]

[0086] Example 3.

[0087] In this example, sample preparation and phycocyanin content measurement were performed using pH 7 Spirulina at 25-30℃ and 3000 bar for different times of 10 minutes, 20 minutes, and 30 minutes.

[0088] The results are shown in Table 3 below, showing the phycocyanin content of the spirulina hydrolysate measured over time.

[0089] Sample name Absorbance 3000 bar 10 min 0.40 19 3000 bar 20 min 1.5 5 5 3000 bar 30 min 2.1 1 1

[0090] As a result, as shown in Figs. 5 and 6, it was confirmed that the longer the supercritical operating time, the higher the phycocyanin content of the spirulina hydrolysate.

[0091]

[0092] Example 4.

[0093] In this example, sample preparation and phycocyanin content measurement were performed using pH 7 Spirulina at 25-30°C and 2000 bar for different times of 10 minutes, 20 minutes, and 30 minutes.

[0094] The results are shown in Table 4 below, showing the phycocyanin content of the spirulina hydrolysate measured over time.

[0095] Sample name Absorbance 2000 bar 10 min 0.468 22000 bar 20 min 0.539 22000 bar 30 min 0.9171

[0096] As a result, as shown in FIGS. 7 and 8, it was confirmed that the longer the supercritical operating time, the higher the phycocyanin content of the spirulina hydrolysate.

[0097]

[0098] From the above examples, it was confirmed that the phycocyanin content of the sample hydrolyzed at 4000 bar in a supercritical environment for more than 30 minutes was the highest.

[0099]

[0100] The foregoing description of the present invention is provided for illustrative purposes only. Those skilled in the art will readily appreciate that the present invention can be readily modified into other specific forms without altering the technical spirit or essential characteristics of the present invention. Therefore, the embodiments described above should be understood as illustrative in all respects and not restrictive.

Claims

1. (1) Step of placing spirulina and water inside a sealed container and sealing it; (2) A step of placing the sealed container in a pressure vessel, which is a food liquefaction processing device, and then sealing it; (3) A step of filling the inside of the pressure vessel with water and pressurizing the sealed vessel to ultra-high pressure in a vacuum state; and (4) A step of obtaining spirulina hydrolysate obtained after the pressurization; A method for producing a hydrolysate of spirulina comprising:

2. A method for producing a hydrolysate of spirulina, characterized in that in claim 1, the pH of the spirulina is 6 to 8 and the pressurizing temperature is 10°C to 50°C.

3. A method for producing a hydrolyzed product of Spirulina, characterized in that in step (3) of claim 1, the ultra-high pressure is 1000 bar to 4000 bar.

4. A method for producing a hydrolyzed product of spirulina, characterized in that the pressurizing time in claim 1 is 10 to 60 minutes.

5. A method for producing a hydrolysate of spirulina, characterized in that in claim 1, the hydrolysate contains phycocyanin.

6. A hydrolysate of spirulina, produced by the method of any one of claims 1 to 5.

7. A hydrolysate of spirulina according to claim 6, characterized in that the hydrolysate contains phycocyanin.

8. A health functional food comprising the hydrolyzate of claim 6.

9. A health functional food according to claim 8, characterized in that the dosage form of the health functional food is at least one selected from the group consisting of capsules, tablets, powders, liquids, and beverages.

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