不同来源钝顶螺旋藻藻蓝蛋白特性比较

 为更大程度地开发利用鄂尔多斯螺旋藻藻蓝蛋白资源，获得螺旋藻藻蓝蛋白提取及保存过程中的最佳参数，对2 藻种藻蓝蛋白硫酸铵盐析饱和度、热稳定性、酸碱稳定性进行了比较。结果显示，在硫酸铵饱和度达到40%时，2 藻种藻蓝蛋白纯度和藻蓝蛋白提取率均达到最高，且鄂尔多斯钝顶螺旋藻藻蓝蛋白纯度为引进钝顶螺旋藻的1.67 倍，两者的提取率持平。鄂尔多斯螺旋藻藻蓝蛋白对温度较引进种敏感，除25℃时相差不大外，35、45、55℃等条件下均表现出相比引进种更大的纯度降低率，多数为后者的两倍，但即使鄂尔多斯钝顶螺旋藻纯度降低率较大，降低后的纯度仍然比引进种最高纯度大，显示出鄂尔多斯钝顶螺旋藻在藻蓝蛋白上的优势。在工艺及环境条件允许的情况下，提取鄂尔多斯钝顶螺旋藻藻蓝蛋白时，尽量保持在较低温度下操作，如果兼顾提取率和纯度，宜选择55℃以内操作。2 藻种藻蓝蛋白酸碱稳定性上表现出较一致的反应，pH 值5~6 可以保持藻蓝蛋白的最大纯度。

Comparison of Phycocyanin Characterization of Spirulina Erdosensis and the Imported Species

This paper presents a comparative study of the characteristics of phycocyanin between Spirulina Erdosensis and the imported species to find out the characteristics of two spieces of spirulina platensis, and obtain the optimal parameters of phycocyanin in the process of extraction and preservation. The results show that the purity and the yield of the two Spirulina species of phycocyanin are the best and the phycocyanin purity of Spirulina Erdosensis is 1.67 times of the imported species and the yield of phycocyanin of two Spirulina species is basically the same with 40% (NH4)2SO4 saturation. The phycocyanin is more sensitive to temperature than the introduced species. The reduced percentage of the phycocyanin purity of Spirulina Erdosensis is larger than that of the introduced species under the conditions of 35℃, 45℃, 55℃, while it is twice as large under the conditions of 25℃. Nonetheless, the reduced purity of Spirulina Erdosensis is still higher than the highest purity of the introduced Spirulina species, showing the advantages of Erdos Spirulina platensis on phycocyanin. The phycocyanin from Spirulina Erdosensis can be extracted at 55℃ and the lowest temperature should be chosen for both extracting efficiency and purity in the permissible process and environmental conditions. The phycocyanin purity of two Spirulina species is the largest when pH value takes 5-6, while the pH stability of phycocyanin for two Spirulina species is quite consistent.