We all know that spirulina is a nutritious food, and phycocyanin has anti-cancer effects. So people began to study how to extract phycocyanin.
Spirulina is protected by its cell wall, and it is difficult to achieve the wall-breaking effect by mechanical means. Therefore, the current method of extracting phycocyanin usually adopts the chemical breaking method. The chemical breaking method is a method of extracting phycocyanin after destroying the cell wall with a chemical buffer. Although it can break the wall, it also causes trouble for the next separation, which requires a lot of processes and a large increase in operating costs.
The spirulina containing water was frozen to ice at 0 ° C or lower, and then taken out and thawed at 0 ° C or higher, and the swelling property of 0 ° C - 4 ° C was used to break the wall to precipitate phycocyanin. In order to obtain a better breaking ratio, the water content of spirulina is 50%-95%, and it should be kept for more than 10 minutes when frozen into ice.
This technique completely uses physical methods to rupture the cell wall of spirulina without using any chemical additives. Therefore, the method is simple and easy to implement. The inherent components of spirulina are preserved, and the biological activity of phycocyanin is not destroyed. The required equipment is simple, the time required for the entire breaking process is short, the production efficiency can be greatly improved, and the cost can be greatly reduced. The suitable moisture content of the spirulina and the freezing retention time can increase the breaking ratio. Using the broken wall to extract phycocyanin can solve the problem of astringency that most people can't accept, and make the taste better.
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