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投稿时间：2024-03-01
投稿时间：2024-03-01
中文摘要: 藻红蛋白在光、热环境中的不稳定性是影响其在食品领域应用的难题。通过冻融法提取藻红蛋白（phycoerythrin，PE），研究维生素C（vitamin C， VC）与藻红蛋白的相互作用及其对藻红蛋白的保护作用。荧光光谱结果表明，VC可诱导PE 荧光淬灭，VC与PE 的化学计量数n 为23.632 96±4.297 35，结合常数K 为（2.006 95±0.590 45）×105 L/mol，表明VC 与PE 的结合涉及范德华力和氢键等弱相互作用。扫描电子显微镜及动态光散射显示VC 可诱导PE 分子聚合成更致密结构，形成更大的聚集体，并且VC显著提高PE 在自然光照处理、热处理（40～70 ℃）、不同pH 值（3.0～11.0）处理下的稳定性，揭示活性分子VC 对藻红蛋白的稳定性具有重要提升作用。
Abstract:The instability of phycoerythrin（PE） in luminous and thermal environments is a challenge affecting its application in food. This paper extracted PE through the freeze-thaw method and studied the interaction between vitamin C （VC） and PE， and its protection for PE. The fluorescence spectrum results showed that VC can induce fluorescence quenching of PE. The stoichiometric number n of VC and PE was 23.632 96±4.297 35，and the binding constant K was （2.006 95±0.590 45）×105 L/mol. This indicated that the combination between VC and PE involves weak interactions， such as van der Waals force and hydrogen bond. Scanning electron microscope and dynamic light scattering showed that VC can induce PE molecules to polymerize into a denser structure and form a larger aggregation. Moreover， VC significantly improved the stability of PE under natural lighting treatment， heat treatment（40-70 ℃）， and different pH （3.0-11.0） treatments. This paper revealed that the active molecule VC plays an important role in enhancing the stability of PE.
keywords: phycoerythrin vitamin C interaction structure stability
文章编号：202501005 中图分类号： 文献标志码：
基金项目:天津市自然科学基金重点项目（23JCZDJC00610）
| Author Name | Affiliation |
| CUI Yuanmeng， DING Jiaqi， LI Yichen， SUN Yifei， YANG Rui* | College of Food Science and Engineering， Tianjin University of Science and Technology， Tianjin 300457，China |
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