高级搜索

四步盐析提取巢湖新鲜蓝藻中藻蓝蛋白及其稳定性

,  ,  , 

downloadPDF

上一篇

下一篇

赵冰冰, 张发宇, 陈裕, 汪家权. 四步盐析提取巢湖新鲜蓝藻中藻蓝蛋白及其稳定性[J]. 环境工程学报, 2016, 10(5): 2302-2308. doi: 10.12030/j.cjee.201412204
引用本文: 赵冰冰, 张发宇, 陈裕, 汪家权. 四步盐析提取巢湖新鲜蓝藻中藻蓝蛋白及其稳定性[J]. 环境工程学报, 2016, 10(5): 2302-2308. doi: 10.12030/j.cjee.201412204
shu
Zhao Bingbing, Zhang Fayu, Chen Yu, Wang Jiaquan. Extraction by four steps' salting-out and stability of phycocyanin from fresh blue alage in Lake Chaohu[J]. Chinese Journal of Environmental Engineering, 2016, 10(5): 2302-2308. doi: 10.12030/j.cjee.201412204
Citation: Zhao Bingbing, Zhang Fayu, Chen Yu, Wang Jiaquan. Extraction by four steps' salting-out and stability of phycocyanin from fresh blue alage in Lake Chaohu[J]. Chinese Journal of Environmental Engineering, 2016, 10(5): 2302-2308. doi: 10.12030/j.cjee.201412204
shu

四步盐析提取巢湖新鲜蓝藻中藻蓝蛋白及其稳定性

  • 1.

    合肥工业大学资源与环境工程学院, 合肥 230009

  • 基金项目:

    国家水体污染控制与治理科技重大专项(2012ZX07103-004-04)

  • 中图分类号: X524

Extraction by four steps' salting-out and stability of phycocyanin from fresh blue alage in Lake Chaohu

  • 1.

    School of Resources and Environment Engineering, Hefei University of Technology, Hefei 230009, China

  • Fund Project:

HTML全文

  • 摘要: 实验采用四步盐析法提取巢湖水华蓝藻中的藻蓝蛋白并对其稳定性进行研究。以藻蓝蛋白纯度和得率为指标,采用3次冻融破壁后蓝藻,运用黄金分割法在饱和度为0%~70%的范围内选取合适的硫酸铵用量。并考察了光照、时间、环境温度、pH、乙醇及常见食品添加剂对藻蓝蛋白稳定性的影响。结果表明,常温下四步盐析法采用硫酸铵的饱和度分别为21%、30.4%、26.28%和47.76%,藻蓝蛋白纯度和得率分别为3.157和1.664%。藻蓝蛋白在避光和常温中性条件下保持稳定,超出此范围稳定性下降。添加乙醇和柠檬酸将导致藻蓝蛋白稳定性下降,氯化钠和苯甲酸钠对藻蓝蛋白稳定性影响较小。
    Abstract: In this study, phycocyanin was extracted from fresh blue algae using a four-step salting-out method and the stability of phycocyanin was investigated. The purity and recovery of phycocyanin were taken as indexes, freezing and thawing of the wall-breaking of blue algae was performed in triplicate, and the appropriate amount of ammonium sulfate was selected using the golden section search method when the saturation range was 0% to 70%. The effects of illumination, time, ambient temperature, pH, ethanol, and some common food additives on the stability of phycocyanin were studied. Results showed that the saturation of ammonium sulfate used by the four-step salting-out method at room temperature were 21%, 30.4%, 26.28% and 47.76%, and the purity and recovery of phycocyanin were 3.157 and 1.664%, respectively. Phycocyanin remained steady in the dark and under flotation conditions of room temperature and a neutral medium. Beyond that point, the stability decreased. Also, the stability of the phycocyanin decreased when ethanol and citric acid were added. The influence of sodium chloride and sodium benzoate on the stability of the phycocyanin was weak.
  • [1] 王扬才, 陆开宏. 蓝藻水华的危害及治理动态. 水产学杂志, 2004, 17(1): 90-94
    [2] Oh H. M., Lee S. J., Jang Minho, et al. Microcystin production by Microcystis aeruginosa in a phosphorus-limited chemostat. Applied and Environmental Microbiology, 2000, 66(1): 176-179
    [3] Carmichae1 W. W. Cyanobacteria secondary metabolites-the cyanotoxins. Journal of Applied Bacteriology, 1992, 72(6): 445-459
    [4] Carmichael W. W. The toxins of cyanobacteria. Scientific American, 1994, 270(1): 78-86
    [5] Falconer I. R. Algal Toxins in Seafood and Drinking Water. New York: Academic Press, 1993: 224
    [6] Ueno Y., Nagata S., Tsutsumi T., et al. Detection of microcystins, a blue-green algal hepatotoxin, in drinking water sampled in Haimen and Fusui, endemic areas of primary liver cancer in China, by highly sensitive immunoassay. Carcinogenesis, 1996, 17(6): 1317-1321
    [7] 赵晓联, 孙秀兰, 汤坚. 藻毒素的危害及分析方法进展. 食品科学, 2005, 26(3): 257-261 Zhao Xiaolian, Sun Xiulan, Tang Jian. Development of assay methods and hazards of microcystins. Food Science, 2005, 26(3): 257-261(in Chinese)
    [8] 韩士群, 李辉东, 严少华, 等. 太湖蓝藻藻蓝蛋白的提取及纯化. 江苏农业学报, 2012, 28(4): 777-782 Han Shiqun, Li Huidong, Yan Shaohua, et al. Extraction and purification of phycocyanin from blue algae in Lake Taihu. Jiangsu Journal of Agricultural Sciences, 2012, 28(4): 777-782(in Chinese)
    [9] 范良民. 滇池蓝藻成份分析及利用途径探讨. 云南环境科学, 1999, 18(2): 46-47 Fan Liangmin. On contents of blue algae in Dianchi Lake and its utilization. Yunnan Institute of Environmental Science, 1999, 18(2): 46-47(in Chinese)
    [10] 哈成勇, 沈敏敏, 刘治猛. 天然产物化学与应用. 北京: 化学工业出版社, 2003: 464-465
    [11] 张静, 韦玉春. 太湖蓝藻水样中藻蓝蛋白提取方法比较研究. 湖泊科学, 2013, 25(2): 283-288 Zhang Jing, Wei Yuchun. Comparison of extraction methods for phycocyanin from cyanobacterica blooms water samples in Lake Taihu. Journal of Lake Sciences, 2013, 25(2): 283-288(in Chinese)
    [12] 刘杨, 王雪青, 庞广昌, 等. 钝顶螺旋藻藻蓝蛋白的富集分离及其稳定性研究. 食品科学, 2008, 29(7): 39-42 Liu Yang, Wang Xueqing, Pang Guangchang, et al. Enrichment separation and stability of c-phycocyanin from Spirulina platensis. Food Science, 2008, 29(7): 39-42(in Chinese)
    [13] 张厚森, 马海乐. 钝顶螺旋藻藻蓝蛋白的稳定性实验研究. 食品研究与开发, 2005, 26(3): 74-76 Zhang Housen, Ma Haile. Stability of phycocyanin in Spirulina platensis. Food Research and Development, 2005, 26(3): 74-76(in Chinese)
    [14] Herrera A., Boussiba S., Napoleone V., et al. Recovery of c-phycocyanin from the cyanobacterium Spirulina maxima. Journal of Applied Phycology, 1989, 1(4): 325-331
    [15] Soni B., Kalavadia B., Trivedi U., et al. Extraction, purification form Oscillatoria quadripunctulata-isolate form the rocky shores of Bet-Dwarka, Gujarat, India. Process Biochemistry, 2006, 41(9): 2017-2023

  • 期刊类型引用(8)

    1. 关瑞，王玉，曹雷鹏，李聪苗，黄正花，冯硕儒，周悦，樊瑞娟，刘玉环. 螺旋藻中分析级藻蓝蛋白的高效制备. 南昌大学学报(理科版). 2023(02): 157-164 . 百度学术
    2. 王晓真，付聪，董鸿春，任丹丹，何云海，汪秋宽. 藻蓝蛋白稳定性及稳态化的研究进展. 食品安全质量检测学报. 2022(01): 103-109 . 百度学术
    3. 柳后起，朱勇坤，王帆. 蓝藻控制与资源化. 环境保护与循环经济. 2022(07): 4-7 . 百度学术
    4. 韩志萍，程慧莹，王润东，李贵丽，王飞，李甜甜，杨娟. 高原链带藻抗氧化蛋白分离纯化与结构鉴定. 微生物学通报. 2021(05): 1637-1647 . 百度学术
    5. 程慧莹，李贵丽，韩志萍，权乔凤，李甜甜，李积华，王飞. 链带藻Desmodesmus sp.QL96蛋白质的营养价值评价与生理活性研究. 热带作物学报. 2021(05): 1440-1447 . 百度学术
    6. 赵冰冰，方艳，武康，汪家权. 蓝藻粉-青霉素菌渣/低密度聚乙烯复合材料配方的响应面法优化设计和验证. 复合材料学报. 2020(08): 1894-1903 . 百度学术
    7. 赵冰冰，方艳，张发宇，武康，汪家权. 水华蓝藻粉/低密度聚乙烯复合材料光谱特征与性能反馈研究. 光谱学与光谱分析. 2019(11): 3446-3451 . 百度学术
    8. 李文汇，单小娥，汪家权. 巢湖蓝藻衰亡过程分析及资源化探讨. 低碳世界. 2017(02): 5 . 百度学术

    其他类型引用(7)

  • 加载中
    Created with Highcharts 5.0.7访问量Chart context menu近一年内文章摘要浏览量、全文浏览量、PDF下载量统计信息摘要浏览量全文浏览量PDF下载量2024-062024-072024-082024-092024-102024-112024-122025-012025-022025-032025-042025-050Highcharts.com
    Created with Highcharts 5.0.7Chart context menu访问类别分布DOWNLOAD: 3.5 %DOWNLOAD: 3.5 %FULLTEXT: 68.7 %FULLTEXT: 68.7 %META: 27.8 %META: 27.8 %DOWNLOADFULLTEXTMETAHighcharts.com
    Created with Highcharts 5.0.7Chart context menu访问地区分布其他: 90.3 %其他: 90.3 %Ashburn: 0.2 %Ashburn: 0.2 %Beijing: 0.4 %Beijing: 0.4 %XX: 7.0 %XX: 7.0 %Yuncheng: 0.2 %Yuncheng: 0.2 %上海: 0.2 %上海: 0.2 %北京: 0.2 %北京: 0.2 %杭州: 0.2 %杭州: 0.2 %济南: 0.2 %济南: 0.2 %深圳: 0.9 %深圳: 0.9 %其他AshburnBeijingXXYuncheng上海北京杭州济南深圳Highcharts.com
WeChat 点击查看大图
计量
  • 文章访问数:  2206
  • HTML全文浏览数:  1897
  • PDF下载数:  839
  • 施引文献:  15
出版历程
  • 收稿日期:  2015-02-26
  • 刊出日期:  2016-06-03
赵冰冰, 张发宇, 陈裕, 汪家权. 四步盐析提取巢湖新鲜蓝藻中藻蓝蛋白及其稳定性[J]. 环境工程学报, 2016, 10(5): 2302-2308. doi: 10.12030/j.cjee.201412204
引用本文: 赵冰冰, 张发宇, 陈裕, 汪家权. 四步盐析提取巢湖新鲜蓝藻中藻蓝蛋白及其稳定性[J]. 环境工程学报, 2016, 10(5): 2302-2308. doi: 10.12030/j.cjee.201412204
shu
Zhao Bingbing, Zhang Fayu, Chen Yu, Wang Jiaquan. Extraction by four steps' salting-out and stability of phycocyanin from fresh blue alage in Lake Chaohu[J]. Chinese Journal of Environmental Engineering, 2016, 10(5): 2302-2308. doi: 10.12030/j.cjee.201412204
Citation: Zhao Bingbing, Zhang Fayu, Chen Yu, Wang Jiaquan. Extraction by four steps' salting-out and stability of phycocyanin from fresh blue alage in Lake Chaohu[J]. Chinese Journal of Environmental Engineering, 2016, 10(5): 2302-2308. doi: 10.12030/j.cjee.201412204
shu

四步盐析提取巢湖新鲜蓝藻中藻蓝蛋白及其稳定性

  • 1. 合肥工业大学资源与环境工程学院, 合肥 230009
  • 收稿日期:  2015-02-26
基金项目:

国家水体污染控制与治理科技重大专项(2012ZX07103-004-04)

摘要: 实验采用四步盐析法提取巢湖水华蓝藻中的藻蓝蛋白并对其稳定性进行研究。以藻蓝蛋白纯度和得率为指标,采用3次冻融破壁后蓝藻,运用黄金分割法在饱和度为0%~70%的范围内选取合适的硫酸铵用量。并考察了光照、时间、环境温度、pH、乙醇及常见食品添加剂对藻蓝蛋白稳定性的影响。结果表明,常温下四步盐析法采用硫酸铵的饱和度分别为21%、30.4%、26.28%和47.76%,藻蓝蛋白纯度和得率分别为3.157和1.664%。藻蓝蛋白在避光和常温中性条件下保持稳定,超出此范围稳定性下降。添加乙醇和柠檬酸将导致藻蓝蛋白稳定性下降,氯化钠和苯甲酸钠对藻蓝蛋白稳定性影响较小。

English Abstract

    全文HTML

参考文献 (15)

返回顶部

目录

/

返回文章
返回

Copyright © 2019 中国科学院生态环境研究中心