2种嗜热蓝细菌的藻红蛋白稳定性研究OA

This study aims to investigate the stability of PE(phycoerythrin)from two thermophilic cya-nobacteria strains(Ls-B334 and Sc-B212)under different conditions and to explore the use of food addi-tives to enhance the stability of PE in a thermal environment so as to provide data support for subsequent applications.The changes of PE relative content in the two strains were determined and analyzed under different conditions including temperature,pH,light intensity and food additives(sorbitol,sucrose and NaCl).The results revealed that Ls-B334 and Sc-B212 showed good PE thermostability when the temper-ature ranged from 40 to 50 ℃,with their PE relative content remaining above 80％.The PE of Ls-B334 was stable when the pH ranged from 4 to 7,while the PE of Sc-B212 maintained stable when the pH range from 4 to 9.High light intensity(12 000 lx)had a destructive effect on the PE stability of both strains,while ultraviolet light(80 lx)did not significantly affect PE stability.The effects of different food addi-tives on the PE stability of the two strains at 60℃ varied.Sorbitol(at a concentration of 10％～20％)significantly enhanced the PE thermostability of Sc-B212(P＜0.05),with its relative PE content maintai-ning at about 75％,while NaCl(at a concentration of 10％～30％)enhanced the PE thermostability of Ls-B334.It was concluded that the PE thermostability of both strains was significantly superior to that of mesophilic cyanobacteria.The PE of Ls-B334 was suitable for industrial applications with slightly acidic conditions,while the PE of Sc-B212 has a wider potential application range.Both strains had good photosta-bility but need to avoid direct sunlight exposure.Food additives could effectively enhance the PE thermosta-bility of both strains.