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对七种用于食品应用的微藻的蛋白质提取,功能性质和消化能力进行比较分析

Silu Ma¹, Yajun Yan¹, Shuai Sun²

¹Technical Innovation Center for Utilization of Marine Biological Resources, Third Institute of Oceanography, Ministry of Natural Resources, Xiamen 361000, China.

|January 17, 2026

概括

微藻为功能性食品提供高蛋白,生物活性成分. 某些物种表现出优异的提取,功能和抗氧化特性,支持可持续的食品和营养药物应用.

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.
营养保健品营养保健品

背景情况:

微藻被认为是高质量的蛋白质 (22-64%) 和生物活性化合物的可持续来源.
它们在功能性食品和营养保健品中的潜力需要对提取,功能,消化能力和生物活性进行全面评估.

研究的目的:

评估七种微藻类的蛋白质提取效率,功能性质,消化能力和生物活性.
为了识别具有优越特性的微藻,用于食品和营养药物应用.

主要方法:

优化的同质化-超声波技术用于蛋白质提取.
分析了蛋白质功能 (可溶性,泡,乳化),体外消化能力和抗氧化活性.
使用3T3-L1细胞进行的体外测试评估了对脂质积累和甘油三水平的影响.

主要成果:

提取产量差异很大,其中*Chlorella vulgaris*达到83.6%.
*C. vulgaris*和*Spirulina platensis*表现出优越的溶解性,泡和乳化特性.
蛋白质的消化能力从0.66到0.81.8不等. 在消化后,抗氧化剂活性显著增加 (高达91%).
*C. vulgaris*和*S. platensis*蛋白质在3T3-L1细胞中降低了高达42%的脂质积累和45%的甘油三.

结论:

微藻,特别是C. vulgaris和S. platensis,是食品和营养品行业多功能蛋白质的有希望的来源.
优化提取和证明的生物活性支持它们用于开发可持续的,促进健康的食品成分.

关键词:

抗代发生的抗代.具有抗氧化活性的抗氧化剂.可消化性可消化性功能性食品是一种功能性食品.微藻类蛋白质是微藻类中的一种蛋白质.

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