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Marisa Cardoso¹, Carla Brazinha¹, Carla Am Portugal¹

¹LAQV REQUIMTE, Chemistry Department, NOVA School of Science and Technology | NOVA FCT, Universidade Nova de Lisboa, Caparica, Portugal.

Journal of the science of food and agriculture

|March 17, 2026

概括

使用胡卜多氧化酶 (HRP) 的酶去色显著降低了螺旋藻提取物颜色. 这种外在的方法提供了一个有前途的解决方案,以提高螺旋藻基食品和营养保健品的可销售性.

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:

林莫斯皮拉 (spirulina) 富含蛋白质和抗氧化剂,但其强烈的颜色限制了消费者接受.
制定减少螺旋藻颜色的策略,同时保持营养价值,对于营销能力至关重要.

研究的目的:

为了比较内源的酶和外源的胡卜过氧化酶 (HRP) 介导的过程,用于螺旋藻提取物中的颜色降解.
评估过氧化 (H2O2) 和4-基硫酸 (PSA) 对脱色的影响.

主要方法:

螺旋藻提取物经过了内在和外在脱色实验.
紫外线可见光谱法用于监测440nm和677nm的吸收变化.
在存在或缺少H2O2和PSA的情况下分析了降解动力学.

主要成果:

螺旋藻提取物脱色遵循两个阶段的模式:最初的快速下降,随后的下降速度较慢.
在24小时后,与H2O2的内在降解导致吸收率降低<30%.
外源性HRP和PSA在不到30分钟内实现了显著的40%的吸收率下降.

结论:

与内在方法相比,外在的酶方法显著提高了脱色效率.
这些发现表明,在螺旋藻产品中克服色彩挑战的可行策略.
改进的脱色可以导致市场接受度和螺旋藻产品的可行性增加.

关键词:

紫外线-紫外线光谱学叶绿素的含量叶绿素的含量酶性氧化过程中的酶.食品原料是一种食品成分.微藻是一种微藻.营养药营养药是一种营养药.过氧化酶的使用

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