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《Science and Technology of Food Industry》 2008-04
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Study on manufacture of nutritional blue-green algae oral liquid

FU Gui-ming1,WAN Yin2,LV Ying-feng2,LI Wen-guo3,WAN Guo-ming3(1.State Key Laboratory of Food Science and Technology of Nanchang University,Nanchang University Sino-German Food Engineering Center,Nanchang 330047,China;2.State Key Laboratory of Food Science and Technology,The Food Science and Technology Department of Life Science Institute,Nanchang University,Nanchang 330047,China;3.Jiangxi Pinshengyuan Bioengineering Commodities Ltd,Anyuan 342101,China)  
Plentiful Chlorella protein and Chlorella growth factor(C.G.F) are the important factors to promoting growth.Phycocyanin in Spirulina has the anticancer activity and the strengthen immunity function.In this paper,Chlorella and Spirulina were two main materials for the blue-green algae oral liquid.High pressure homogenize technology was used to destroy the hard cell wall of Chlorella and Spirulina.Papain was used in to take out more extracts from Chlorella,and isoelectric precipitation method was used to separate phycocyanin from Spirulina.Then phycocyanin was added into Chlorella extract solution.β-cyclodextrin was determined as the best way to eliminating fishiness by comparing the results of glucose,β-cyclodextrin,active carbon and yeast fermatation.The results of the orthogonal test showed that the formula was the best one,which 2% β-cyclodextrin,0.04% citric acid and 5%sugar were added into extract solution of Chlorella and Spirulina.The nutritional blue-green algae oral liquid,which contains 2% chlorella polypeptide and 0.2% phycocyanin,was gained as a non-fishiness and translucent and week purple fluid.
【CateGory Index】: TS218
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