食品与机械2025，Vol.41Issue(6)：182-189,8.DOI:10.13652/j.spjx.1003.5788.2024.80972
碱溶酸沉法提取螺旋藻分离蛋白工艺优化及性质分析
Optimization of extraction process and property analysis of spirulina protein isolate by alkaline dissolution and acid precipitation
摘要
Abstract
[Objective]To optimize the extraction process of spirulina protein isolate and analyze its physicochemical and functional properties.[Methods]The extraction process was optimized using single-factor test and orthogonal test,with the extraction yield of spirulina protein isolate as the evaluation index.Comprehensive comparisons and analyses were conducted on the physicochemical properties,structural characteristics,and functional properties of spirulina protein isolate.[Results]The optimal extraction conditions for spirulina protein isolate using alkaline dissolution and acid precipitation were as follows:solid-liquid ratio of 1∶20(g/mL),extraction time of 1 h,pH value of 8.0,and extraction temperature of 40℃.Under these conditions,the yield of spirulina protein isolate reached 280.36 mg/g.The obtained spirulina protein isolate exhibited a dark green appearance,with a surface hydrophobicity of 330.49,a free sulfhydryl group content of 20.51 μmol/g,and a relative molecular mass of 1.8×104.Compared with soybean protein isolate,peanut protein isolate,and egg white protein,it demonstrated superior foaming and emulsifying abilities.[Conclusion]Spirulina protein isolate is a natural plant-based protein with relatively favorable functional properties and holds promising prospects for development and utilization.关键词
螺旋藻分离蛋白/提取量/理化性质/结构特征/功能特性Key words
spirulina protein isolate/extraction yield/physicochemical properties/structural characteristics/functional properties引用本文复制引用
赵巧丽,高永琴,谭杰丹,霍新月,汪卓,钟赛意..碱溶酸沉法提取螺旋藻分离蛋白工艺优化及性质分析[J].食品与机械,2025,41(6):182-189,8.基金项目
国家自然科学基金青年基金项目(编号:32402136) （编号:32402136）
广东海洋大学科研启动基金项目(编号:060302042402) （编号:060302042402）
广东海洋大学大学生创新创业训练计划项目(编号:S202410566016) （编号:S202410566016）
