Abstract:Using the extraction rate of phycobiliprotein from laver as evaluation index combined with microscopic observation, the best method was chosen by comparing water freezing and thawing, buffer freezing and thawing, water swelling, calcium chloride extraction, ultrasonic treatment, enzyme hydrolysis, ultrafine grinding. The laver phycobiliprotein digestion simulation model was established. Using the free amino acid content and DPPH radical scavenging rate as the evaluation indexes combined with SDS-PAGA electrophoresis, the phycobiliprotein digestion was examined. The results showed that the phosphate buffer immersion combined with ultrasonic technique was the best method of phycobiliprotein preparation.The phycobiliprotein extraction rate was 7.05% under the technological conditions of phosphate buffer concentration 0.06 mol/L, ultrasonic power 400 W, time 20 min, temperature 40 ℃, solid-liquid ratio 1∶50. The changes in cell structure and morphology of laver were observed under the optical microscope and the scanning electron microscope. The simulated gastrointestinal digestion of laver phycobiliprotein showed that it mainly occurred in the first 30min, then the digestion speed slowed down. The laver phycobiliprotein was easily digested and of high quality.
