CN111067010A - Heat-resistant phycocyanin and preparation method thereof - Google Patents
Heat-resistant phycocyanin and preparation method thereof Download PDFInfo
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- CN111067010A CN111067010A CN201911296366.7A CN201911296366A CN111067010A CN 111067010 A CN111067010 A CN 111067010A CN 201911296366 A CN201911296366 A CN 201911296366A CN 111067010 A CN111067010 A CN 111067010A
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- 108010053210 Phycocyanin Proteins 0.000 title claims abstract description 45
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 239000002562 thickening agent Substances 0.000 claims abstract description 30
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 27
- 150000001875 compounds Chemical class 0.000 claims abstract description 27
- 239000003381 stabilizer Substances 0.000 claims abstract description 27
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims abstract description 17
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims abstract description 17
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 17
- 229920002472 Starch Polymers 0.000 claims abstract description 11
- 239000011734 sodium Substances 0.000 claims abstract description 11
- 229910052708 sodium Inorganic materials 0.000 claims abstract description 11
- 235000019698 starch Nutrition 0.000 claims abstract description 11
- 239000008107 starch Substances 0.000 claims abstract description 11
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 10
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 10
- 239000000679 carrageenan Substances 0.000 claims abstract description 10
- 229920001525 carrageenan Polymers 0.000 claims abstract description 10
- 229940113118 carrageenan Drugs 0.000 claims abstract description 10
- 239000001341 hydroxy propyl starch Substances 0.000 claims abstract description 10
- 235000013828 hydroxypropyl starch Nutrition 0.000 claims abstract description 10
- 239000001814 pectin Substances 0.000 claims abstract description 10
- 235000010987 pectin Nutrition 0.000 claims abstract description 10
- 229920001277 pectin Polymers 0.000 claims abstract description 10
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 10
- 239000000661 sodium alginate Substances 0.000 claims abstract description 10
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 10
- 239000001509 sodium citrate Substances 0.000 claims abstract description 10
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 10
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims abstract description 10
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 claims abstract description 9
- 229960000292 pectin Drugs 0.000 claims abstract description 9
- 229940083542 sodium Drugs 0.000 claims abstract description 9
- 235000015424 sodium Nutrition 0.000 claims abstract description 9
- 241000195493 Cryptophyta Species 0.000 claims description 6
- 230000000694 effects Effects 0.000 abstract description 9
- 238000004040 coloring Methods 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 5
- 239000002994 raw material Substances 0.000 abstract description 3
- 230000002411 adverse Effects 0.000 abstract description 2
- 230000009982 effect on human Effects 0.000 abstract description 2
- 239000000576 food coloring agent Substances 0.000 abstract description 2
- 235000001497 healthy food Nutrition 0.000 abstract description 2
- 231100000331 toxic Toxicity 0.000 abstract description 2
- 230000002588 toxic effect Effects 0.000 abstract description 2
- 239000000243 solution Substances 0.000 description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 13
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 10
- 239000007864 aqueous solution Substances 0.000 description 10
- 238000010438 heat treatment Methods 0.000 description 9
- 230000014759 maintenance of location Effects 0.000 description 9
- 108090000623 proteins and genes Proteins 0.000 description 9
- 102000004169 proteins and genes Human genes 0.000 description 9
- 239000000203 mixture Substances 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 6
- 238000000034 method Methods 0.000 description 6
- 235000011187 glycerol Nutrition 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 239000000049 pigment Substances 0.000 description 4
- 239000000872 buffer Substances 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 229920002521 macromolecule Polymers 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 230000004845 protein aggregation Effects 0.000 description 2
- 235000016425 Arthrospira platensis Nutrition 0.000 description 1
- 240000002900 Arthrospira platensis Species 0.000 description 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 description 1
- 239000003035 EU approved thickener Substances 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 235000003132 food thickener Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 230000036571 hydration Effects 0.000 description 1
- 238000006703 hydration reaction Methods 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 125000001165 hydrophobic group Chemical group 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 230000006920 protein precipitation Effects 0.000 description 1
- 229940082787 spirulina Drugs 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 239000001040 synthetic pigment Substances 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- VWSFKUZDFAQMNX-UHFFFAOYSA-K trisodium 2-hydroxypropane-1,2,3-tricarboxylic acid phosphate Chemical compound P(=O)([O-])([O-])[O-].[Na+].C(CC(O)(C(=O)O)CC(=O)O)(=O)O.C(CC(O)(C(=O)O)CC(=O)O)(=O)O.[Na+].[Na+] VWSFKUZDFAQMNX-UHFFFAOYSA-K 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/46—Addition of dyes or pigments, e.g. in combination with optical brighteners using dyes or pigments of microbial or algal origin
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention relates to a heat-resistant phycocyanin and a preparation method thereof, and the preparation method comprises the following specific steps of firstly, fully mixing any one of pectin, carrageenan, sodium alginate, sodium carboxymethyl starch and hydroxypropyl starch with trehalose to obtain a compound thickener; then, taking any one of sodium citrate and disodium hydrogen phosphate to be fully mixed with citric acid to obtain a stabilizer; and finally, mixing the prepared compound thickening agent and stabilizing agent with the phycocyanin to obtain the target product of heat-resistant phycocyanin. Compared with the prior art, the invention can obviously improve the heat resistance of the phycocyanin, does not have adverse effect on the coloring capability of the phycocyanin, basically keeps the original characteristics of the phycocyanin, has simple operation, is easy to implement in the food industry, has no toxic or side effect on human body, and can be used as a natural, safe and healthy food coloring raw material.
Description
Technical Field
The invention belongs to the technical field of preparation of phycocyanin, and relates to heat-resistant phycocyanin and a preparation method thereof.
Background
Phycocyanin is an important pigment protein in spirulina, has bright gem blue color and fluorescence, can be widely applied to food industry as a natural pigment, such as jelly, candy, cheese, fruit juice (taste) beverages, ice cream, ice sucker and the like, not only avoids the harm of synthetic pigment to human body, but also has the effects of resisting oxidation, inhibiting tumor, resisting inflammation, enhancing immunity and the like due to the rich amino acid composition of phycocyanin, and has wide market application prospect. However, since phycocyanin is unstable at high temperature, discoloration and even protein aggregation and precipitation can occur in the heating process of the product, which greatly limits the large-scale application of phycocyanin in the actual production process. Therefore, the development of phycocyanin with excellent heat resistance has important practical significance.
Chinese patent 201380057914.5 for example discloses a method for stabilizing phycocyanin, characterized in that it comprises the step of immersing said material in glycerol or a "water/glycerol" mixture. However, the above method requires that the content of glycerin is not less than 40%, which is difficult to achieve in most foods, and the process of dissolving phycocyanin in glycerin is difficult and the operation steps are complicated. Therefore, although some results have been obtained in the development of heat-resistant phycocyanin, the development of heat-resistant phycocyanin still has disadvantages.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provide a heat-resistant phycoblue and a preparation method thereof so as to solve the problem that the heat resistance and the coloring capability of the conventional phycoblue are difficult to be compatible.
The purpose of the invention can be realized by the following technical scheme:
one of the technical schemes of the invention provides heat-resistant phycocyanin, which comprises the following components in parts by weight: 5-45 parts of algae blue, 10-90 parts of compound thickening agent and 4-12 parts of stabilizing agent.
Further, the compound thickener comprises trehalose and any one of pectin, carrageenan, sodium alginate, sodium carboxymethyl starch and hydroxypropyl starch.
Furthermore, in the compound thickener, the addition amount of the trehalose is 8-70 parts, and the addition amount of the pectin, the carrageenan, the sodium alginate, the sodium carboxymethyl starch or the hydroxypropyl starch is 2-20 parts.
Further, the stabilizer is prepared by compounding any one of sodium citrate and disodium hydrogen phosphate with citric acid.
Furthermore, in the stabilizer, the addition amount of citric acid is 0.1-1.2 parts, and the addition amount of sodium citrate or disodium hydrogen phosphate is 3.9-11.8 parts.
Further, the algae blue is algae blue with any color value, and can be purchased from inner Mongolia blue-Biotech limited.
The second technical scheme of the invention provides a preparation method of heat-resistant phycocyanin, which comprises the following steps:
(1) fully mixing any one of pectin, carrageenan, sodium alginate, sodium carboxymethyl starch and hydroxypropyl starch with trehalose to obtain a compound thickener;
(2) fully mixing any one of sodium citrate and disodium hydrogen phosphate with citric acid to obtain a stabilizer;
(3) the prepared compound thickening agent and stabilizing agent are mixed with the phycocyanin to obtain the target product of heat-resistant phycocyanin.
Further, in the step (3), the mass ratio of the compound thickening agent, the stabilizing agent and the algae blue is (10-90): (4-12): (5-45).
Further, in the step (1), the compound thickener contains 2-20 parts by weight of any one of pectin, carrageenan, sodium alginate, sodium carboxymethyl starch and hydroxypropyl starch, and 8-70 parts by weight of trehalose.
Further, in the step (2), the addition amount of any one of sodium citrate and disodium hydrogen phosphate in the stabilizer is 3.9 to 10.8 parts by weight, and the addition amount of citric acid is 0.1 to 1.2 parts by weight.
In the compound thickener, pectin, carrageenan, sodium alginate, sodium carboxymethyl starch and hydroxypropyl starch are conventional food thickeners, and the viscosity of the system can be improved to play a physical protection role on chromoprotein. The additive amount of the component is too low, so that the effect of auxiliary materials is difficult to embody; if the amount is too high, the solution viscosity will be too high and the practical value will be affected. On one hand, the main reason for the inactivation of the protein under the high-temperature condition is that the conformation is changed due to the removal of water molecules, and the trehalose serving as a polyhydroxy substance can replace the water molecules to form hydrogen bonds with the surface of the protein to maintain the stable structure and the activity; trehalose, on the other hand, can be repelled from the surrounding protein, which leaves the hydrophobic groups of the protein unexposed, inhibiting protein denaturation. The unique property of trehalose makes it form a stable glassy state at high temperatures, making it more suitable for use in extreme environmental conditions. The glassy state maintains the molecules entrapped therein in an active state, in which the original structure and activity are reduced upon rehydration. This property allows trehalose to maintain protein stability for long periods of time. In addition, trehalose influences the surrounding environment of protein macromolecules and inhibits the mobility of the macromolecules through the synergistic cooperation of strong hydration and the thickening effect of the thickening agent, so that the structural stability of the protein is further maintained, and the tolerance to a high-temperature environment is improved. If too little trehalose is added, the effect of the auxiliary materials is difficult to be reflected, and if too much trehalose is added, the color value of the formula is correspondingly reduced, so that the actual application value of the pigment is influenced.
Since stability of phycocyanin is very susceptible to the acid-base property of the environment, a buffer stabilizer is necessary for the preparation of phycocyanin. Care was taken when selecting the buffer pH not to be close to the isoelectric point of phycocyanin to avoid protein aggregation. Phosphate and citrate are commonly used buffers, and have biocompatibility, so that the system is in a neutral or weakly acidic environment in which phycocyanin is more stable. The additive amount is too low, so that the effect of auxiliary materials is difficult to embody; if the addition amount is too high, the color value of the formula is correspondingly reduced, and the practical application value of the pigment is influenced.
Compared with the prior art, the composition obtained by adding the self-made compound thickener and stabilizer remarkably improves the heat resistance of the phycocyanin, does not have adverse effect on the coloring capability of the phycocyanin, basically keeps the original characteristics of the phycocyanin, is simple to operate, easy to implement in the food industry, has no toxic or side effect on human bodies, and can be used as a natural, safe and healthy food coloring raw material.
Detailed Description
The present invention will be described in detail with reference to specific examples. The present embodiment is implemented on the premise of the technical solution of the present invention, and a detailed implementation manner and a specific operation process are given, but the scope of the present invention is not limited to the following embodiments.
In the following examples, the phycocyanin used was purchased from inner Mongolian blue-Biotech limited. The rest of the raw materials or processing techniques are conventional commercial products or conventional processing techniques in the field if not specifically mentioned.
The compound thickener is prepared according to the preparation method of heat-resistant phycocyanin, and the formula composition is shown in table 1:
TABLE 1 composition of built thickeners
The compound stabilizer of the invention is prepared according to the preparation method of heat-resistant phycocyanin, and the formula composition is shown in table 2:
TABLE 2 composition of the stabilizers
| Citric acid sodium salt | Disodium hydrogen phosphate | Citric acid | |
| J | 3.9 | 0.1 | |
| K | 7.0 | 1.0 | |
| L | 9.7 | 0.3 | |
| M | 10.8 | 1.2 |
Example 1:
fully mixing 10 parts by weight of compound thickener A, 4 parts by weight of stabilizer J and 5 parts by weight of phycoblue to obtain a heat-resistant phycoblue sample, preparing the sample into an aqueous solution with the color value of 0.04, heating the aqueous solution in a water bath at 95 ℃ for 10min, observing the state of the solution, and measuring the color value retention rate of the solution. The results are shown in Table 3.
Example 2:
fully mixing 30 parts by weight of compound thickener B, 8 parts by weight of stabilizer K and 15 parts by weight of phycoblue to obtain a heat-resistant phycoblue sample, preparing the sample into an aqueous solution with the color value of 0.04, heating the aqueous solution in a water bath at 95 ℃ for 10min, observing the state of the solution, and measuring the color value retention rate of the solution. The results are shown in Table 3.
Example 3:
fully mixing 50 parts by weight of compound thickener C, 8 parts by weight of stabilizer K and 25 parts by weight of phycoblue to obtain a heat-resistant phycoblue sample, preparing the sample into an aqueous solution with the color value of 0.04, heating the aqueous solution in a water bath at 95 ℃ for 10min, observing the state of the solution, and measuring the color value retention rate of the solution. The results are shown in Table 3.
Example 4:
fully mixing 70 parts by weight of compound thickener D, 10 parts by weight of stabilizer L and 35 parts by weight of phycoblue to obtain a heat-resistant phycoblue sample, preparing the sample into an aqueous solution with the color value of 0.04, heating the aqueous solution in a water bath at 95 ℃ for 10min, observing the state of the solution, and measuring the color value retention rate of the solution. The results are shown in Table 3.
Example 5:
fully mixing 90 parts by weight of compound thickening agent E, 12 parts by weight of stabilizing agent M and 45 parts by weight of phycoblue to obtain a heat-resistant phycoblue sample, preparing the sample into an aqueous solution with the color value of 0.04, heating the aqueous solution in a water bath at 95 ℃ for 10min, observing the state of the solution, and measuring the color value retention rate of the solution. The results are shown in Table 3.
Comparative example 1:
preparing water solution with color value of 0.04 from common algae blue, heating in water bath at 95 deg.C for 10min, observing solution state, and measuring color value retention rate of the solution. The results are shown in Table 3.
Comparative example 2:
compared with example 1, the other conditions are unchanged, only the compound thickening agent is not added, the solution state is observed after the solution is heated in a water bath at 95 ℃ for 10min, and the color value retention rate of the solution is measured. The results are shown in Table 3.
Comparative example 3:
compared with example 1, the other conditions are unchanged, only the stabilizer is not added, the solution state is observed after heating in a water bath at 95 ℃ for 10min, and the color value retention rate of the solution is measured. The results are shown in Table 3.
Comparative example 4:
compared with the example 1, the other conditions are not changed, the common thickening agent (sodium carboxymethyl starch) is added instead, the solution state is observed after the solution is heated in a water bath at the temperature of 95 ℃ for 10min, and the color value retention rate of the solution is measured. The results are shown in Table 3.
Comparative example 5
Compared with the embodiment 1, the other conditions are not changed, and the compound thickener is only added with trehalose in equal parts by mass.
Comparative example 6
Compared with the embodiment 1, the other conditions are not changed, and the stabilizing agent is only added with sodium citrate with equal mass parts.
TABLE 3
As can be seen from Table 3, under the heating condition of 95 ℃, ordinary phycoblue rapidly generates precipitate, cannot detect color value index, and completely loses coloring ability. And the phycocyanin can still keep a clear and transparent state after being heated for 10 minutes at 95 ℃ by combining the compound thickening agent and the stabilizing agent, the heat resistance is obviously improved, and the color value index can still meet the coloring requirement in the food field.
The embodiments described above are described to facilitate an understanding and use of the invention by those skilled in the art. It will be readily apparent to those skilled in the art that various modifications to these embodiments may be made, and the generic principles described herein may be applied to other embodiments without the use of the inventive faculty. Therefore, the present invention is not limited to the above embodiments, and those skilled in the art should make improvements and modifications within the scope of the present invention based on the disclosure of the present invention.
Claims (8)
1. The heat-resistant phycocyanin is characterized by comprising the following components in parts by weight: 5-45 parts of algae blue, 10-90 parts of compound thickening agent and 4-12 parts of stabilizing agent.
2. The heat-resistant phycocyanin as claimed in claim 1, wherein the compound thickener comprises trehalose and any one of pectin, carrageenan, sodium alginate, sodium carboxymethyl starch and hydroxypropyl starch.
3. The heat-resistant phycocyanin as claimed in claim 2, wherein the compounded thickener contains trehalose in an amount of 8-70 parts, and pectin, carrageenan, sodium alginate, sodium carboxymethyl starch or hydroxypropyl starch in an amount of 2-20 parts.
4. The heat-resistant phycocyanin as claimed in claim 1, wherein the stabilizer is prepared by mixing citric acid and any one of sodium citrate and disodium hydrogen phosphate.
5. The heat-resistant phycocyanin as claimed in claim 4, wherein citric acid is added in an amount of 0.1 to 1.2 parts and sodium citrate or disodium hydrogen phosphate is added in an amount of 3.9 to 11.8 parts.
6. The preparation method of the heat-resistant phycocyanin is characterized by comprising the following steps of:
(1) fully mixing any one of pectin, carrageenan, sodium alginate, sodium carboxymethyl starch and hydroxypropyl starch with trehalose to obtain a compound thickener;
(2) fully mixing any one of sodium citrate and disodium hydrogen phosphate with citric acid to obtain a stabilizer;
(3) the prepared compound thickening agent and stabilizing agent are mixed with the phycocyanin to obtain the target product of heat-resistant phycocyanin.
7. The preparation method of heat-resistant phycocyanin as claimed in claim 6, wherein in the step (3), the mass ratio of the compound thickener, the stabilizer and the phycocyanin is (10-90): (4-12): (5-45).
8. The preparation method of heat-resistant phycocyanin according to claim 6, wherein in the step (1), the compound thickener contains 2-20 parts by weight of any one of pectin, carrageenan, sodium alginate, sodium carboxymethyl starch and hydroxypropyl starch, and 8-70 parts by weight of trehalose;
in the step (2), the addition amount of any one of sodium citrate and disodium hydrogen phosphate in the stabilizer is 3.9-10.8 parts by weight, and the addition amount of citric acid is 0.1-1.2 parts by weight.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| WO2023281936A1 (en) * | 2021-07-06 | 2023-01-12 | Dic株式会社 | Water-insoluble pigment composition |
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|---|---|---|---|---|
| JPH11299450A (en) * | 1998-04-24 | 1999-11-02 | Dainippon Ink & Chem Inc | Algal pigment material and its production |
| CN108101980A (en) * | 2018-01-29 | 2018-06-01 | 江西丹霞生物科技股份有限公司 | A kind of preparation method of high-purity algae blue pigment |
| CN109219640A (en) * | 2016-06-28 | 2019-01-15 | Dic株式会社 | The manufacturing method of dye material and dye material |
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2019
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH11299450A (en) * | 1998-04-24 | 1999-11-02 | Dainippon Ink & Chem Inc | Algal pigment material and its production |
| CN109219640A (en) * | 2016-06-28 | 2019-01-15 | Dic株式会社 | The manufacturing method of dye material and dye material |
| CN108101980A (en) * | 2018-01-29 | 2018-06-01 | 江西丹霞生物科技股份有限公司 | A kind of preparation method of high-purity algae blue pigment |
Non-Patent Citations (1)
| Title |
|---|
| 杨立红，等: "鱼腥藻藻蓝蛋白作为食品着色剂的稳定性研究", 《食品与发酵工业》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2023281936A1 (en) * | 2021-07-06 | 2023-01-12 | Dic株式会社 | Water-insoluble pigment composition |
| JPWO2023281936A1 (en) * | 2021-07-06 | 2023-01-12 |
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