摘要
藻类作为一类具有经济价值的养殖对象,在世界范围内广泛培养。藻类藻胆体中的光能色素--藻蓝蛋白以天然的蓝色、广泛的生理功能特性而受到越来越多的关注,其抗炎、抗肿瘤、抗氧化、免疫调节等生理功能已被充分验证。然而,纯化的藻蓝蛋白水溶后易发生沉淀或解离,对温度、pH值、光照、离子等环境因素表现出较强的敏感性。在其色泽稳态方面,通过颗粒、乳液等纳米结构提高藻蓝蛋白的稳定性,从而在食品加工、生产和储运等过程中保持稳定。在其活性保持方面,通过对藻蓝蛋白进行物理、化学改性,或通过构建纳米载体递送藻蓝蛋白,以提高藻蓝蛋白的生物可利用度。此外,藻蓝蛋白具备荧光大分子的特性,在纳米壁材、金属纳米颗粒、荧光探针等领域有较大的应用空间。本综述对现有研究成果进行归纳总结,为藻蓝蛋白的开发利用提供参考。
Spirulina(Arthrospira platensis),a paragon of commercial applications of alga,has been widely cultivated as an economic product around the world.As one of the luminous energy transporters in a structure called phycobilisomes in cyanobacteria and microalgae,phycocyanin has been gaining attention as a natural blue colorant and a physiological active compound.Phycocyanin showed several health benefits such as anti-inflammatory,anti-tumor,anti-oxidant,and immunomodulatory,which have been fully tested,hence it is very promising for the application of phycocyanin in the area of drug delivery.However,purified phycocyanin is prone to precipitating and/or dissociating when dissolved in the water,and demonstrates high sensitivity to environmental stresses such as temperature,pH,light,and ion.In the field of colorant protection,researchers devoted themselves to the stability improvement of phycocyanin on the nanoscale such as nanoparticles and nanoemulsions,to keep its robustness in harsh conditions in food processings and storages.In the field of physiological activity maintenance,researchers hammered at bioaccessibility improvement of phycocyanin by adding oligosaccharides and/or preservatives,or modifying its molecular structure via physical methods and/or chemical methods,as well as forming various nanocarriers for phycocyanin delivery.In addition,phycocyanin,a fluorescent protein,has been employed as a shell material of nanoparticles,applied to the mediation of metal nanoparticles,utilized in the formation of fluorescent probes,and so on.In this paper,applications of phycocyanin were summarized,and prospects for its development were presented as well.
作者
李奇科
高彦祥
Li Qike;Gao Yanxiang(College of Food Science&Nutritional Engineering,China Agricultural University,Beijing 100083;Department of Food Science,Cornell University,New York 14853)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2022年第9期349-364,共16页
Journal of Chinese Institute Of Food Science and Technology
关键词
藻蓝蛋白
物理化学稳定性
生理活性
纳米递送
光反应蛋白
phycocyanin
physicochemical stability
physiological activity
nanocarrier
photo-responsive protein
