来自微藻的物理素:涵盖微藻培养,物理素来源和稳定性的综合性审查
Zengyu Yu1, Weiyang Zhao2, Han Sun3
1College of Food Science and Engineering, Ocean University of China, NO.1299 sansha road, Qingdao 266404, China.
Food research international (Ottawa, Ont.)
|May 10, 2024
概括
菲科亚宁 (PC) 是微藻中的天然蓝色素,提供健康益处,但存在稳定性问题. 代谢工程和新型传递系统是提高其在食品中的使用的关键.
科学领域:
- 食品科学 食品科学 食品科学
- 生物技术是生物技术.
- 物理学的生理学
背景情况:
- 物理 (PC) 是微藻中的天然蓝色素,因其健康和着色特性而受到重视.
- 消费者对天然食品添加剂的需求正在上升,对PC的兴趣在增加.
- 热和光敏感性限制了PC的稳定性,限制了其在食品中的应用.
研究的目的:
- 审查微藻衍生PC的高效生产方法.
- 探索代谢工程策略,以提高PC产量和质量.
- 讨论增强食品中PC稳定的方法.
主要方法:
- 关于PC生产,提取和净化的科学文献的综述.
- 对微藻代谢工程和基因操纵技术的分析.
- 研究各种传递系统 (纳米粒子,水凝等). 用于PC稳定.
主要成果:
- 螺旋藻,红藻和Thermosynechococcus是可行的PC来源.
- 微藻的遗传和代谢操纵显示出提高PC产量和提高质量的潜力.
- 交付系统有效地保护PC,延长其保质期并保持性能.
结论:
- 代谢工程和多omics对于优化PC生产至关重要.
- 创新的输送系统对于克服食品中PC稳定性限制至关重要.
- 本综述从PC生产到商业化提供了全面的概述.
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