Vim li casYog Spirulina Powder Lub teeb Sensitive?
Ntuj spirulina hmoov yog lub teeb -sensitive. Qhov no feem ntau yog vim nws cov ntsiab lus tseem ceeb, C-phycocyanin. C-phycocyanin yog xim protein. Nws tuaj yeem raug photolysis thiab photooxidation nyob rau hauv lub teeb raug. Cov laj thawj tau piav qhia hauv peb ntu hauv qab no.
Kev hloov pauv ntawm chromophore
C-phycocyanin muaj chromophore. Lub chromophore muaj qhov qhib -chain tetrapyrrole qauv. Nws lub npe tshuaj yog phycocyanobilin. Nws absorbs lub teeb lub zog thiab rhiab heev rau pom lub teeb, tshwj xeeb tshaj yog wavelengths ntawm 500 thiab 650 nm. Ob lub teeb fluorescent thiab ntuj nruab hnub muaj qhov sib txawv no.
Tom qab nqus lub teeb, lub chromophore txav los ntawm lub xeev hauv av mus rau lub xeev zoo siab. Qhov siab -lub zog lub zog no tuaj yeem ua rau isomerization ntawm ob daim ntawv cog lus hauv cov molecule. Thaum cov qauv hloov, cov protein conformation yuav tsis ruaj khov. Cov qauv tertiary yog cuam tshuam. Yog li ntawd, cov xim xiav yuav ploj mus. Qhov kev hloov no tuaj yeem pom ntawm qhov muag liab qab. Cov xim ntawm ntuj spirulina hmoov hloov los ntawm xiav-ntsuab mus rau daj-ntsuab.
Dawb radical chain reaction
Nyob rau hauv lub teeb raug, residual noo noo thiab oxygen nyob rau hauv ntuj spirulina hmoov koom nyob rau hauv cov kev tshwm sim. Lub teeb lub zog accelerates lipid peroxidation. Raw spirulina hmoov muaj li 7% mus rau 10% lipids, suav nrog polyunsaturated fatty acids xws li gamma-linolenic acid. Cov fatty acids no yooj yim oxidized nyob rau hauv lub teeb, tsim dawb radicals.
Dawb radicals yog heev reactive. Lawv tua cov amino acid residues hauv phycocyanin. Methionine thiab cysteine residues yog qhov tshwj xeeb tshaj yog muaj zog. Qhov no ua rau muaj protein ntau - txuas lossis protein tawg. Thaum cov qauv protein raug puas lawm, nws cov kev ua haujlwm lom neeg txo qis lossis ploj. Lipid oxidation kuj tsim aldehydes thiab ketones. Cov tebchaw no txuas ntxiv ua rau cov proteins thiab ua kom zoo degradation.
Kev degradation kinetics
Raws li kev tshawb fawb luam tawm hauv Brazilian Journal of Biology, ntshiab spirulina hmoov degradation ua raws cov qauv sib txawv. Thermal degradation ua raws li xoom- xaj kinetics. Hauv xoom-kev txiav txim kinetics, tus nqi degradation yog tas li thiab tsis nyob ntawm qhov concentration. Photodegradation ua ntej - xaj kinetics hloov.
Thawj -kev txiav txim kinetics txhais tau hais tias tus nqi degradation yog proportional rau qhov seem concentration. Qhov siab tshaj plaws degradation tshwm sim thaum pib ntawm lub teeb raug. Sij hawm dhau mus, cov txheej txheem txuas ntxiv tab sis tsis yog linear. Ntuj spirulina hmoov tuaj yeem nrawm nyob ntawm qhov raug mob. Qhov no ua rau lub teeb tswj lub teeb tseem ceeb heev thaum ua thiab khaws cia.
Txoj kev tshawb no muab cov txiaj ntsig ntau. Nyob rau hauv fluorescent los yog ultraviolet lub teeb, lub peev xwm antioxidant ntawm tej spirulina hmoov txo los ntawm ntau tshaj 50% tom qab 30 hnub. Qhov no yog sai dua thermal degradation ib leeg. Nyob rau hauv lub teeb - tiv thaiv tej yam kev mob ntawm 25 degree, lub sij hawm yuav tsum tau rau 50% txo nyob rau hauv antioxidant muaj peev xwm yog li 50 hnub. Nyob rau hauv tib qhov kub thiab txias, lub sij hawm no poob qis dua 30 hnub. Lub teeb raug ze li ob npaug ntawm tus nqi degradation.
Dab tsi yog lub teeb thiab cua sov ntawm kev ruaj ntseg ntawm Spirulina Powder?
Txhawm rau txhawb cov neeg siv khoom nrog kev muab cov ntaub ntawv ntawm ntuj spirulina hmoov saw cov ntaub ntawv, txoj kev tshawb no tshuaj xyuas cov kev hloov pauv hauv ib nrab - lub neej thiab kev ua haujlwm ntawm cov hmoov spirulina ntshiab nyob rau hauv cov xwm txheej sib txawv. Cov ntaub ntawv yog los ntawm kev tshawb fawb txog zaub mov kev tshawb fawb.
Lub teeb siv zog thiab ib nrab -Lub neej
Kev tshawb fawb ntawm cov tshuaj tsuag -cov hmoov spirulina qhuav tau sim qhov ruaj khov ntawm cov ntshiab C-phycocyanin. Ntawm 60℃hauv qhov tsaus ntuj, ib nrab -lub neej yog 171.70 feeb. Nyob rau hauv 8000 lux lub teeb raug, ib nrab -lub neej yog 176.11 teev. Cov txiaj ntsig tau pom tias cua sov nce degradation. Ntev- lub teeb raug lub sij hawm ua rau muaj kev puas tsuaj ntau dua rau kev ruaj ntseg. Rau kev lag luam cia, kev tiv thaiv lub teeb yog ib qho tseem ceeb heev los tswj cov xim zoo nkauj ntawm ntuj spirulina hmoov.
Hom teeb sib txawv
Txoj kev tshawb no qhia tau hais tias cov teeb pom kev sib txawv cuam tshuam rau ntuj spirulina hmoov sib txawv:
Ultraviolet lub teeb muaj lub zog siab tshaj plaws. Nws tuaj yeem cuam tshuam cov tshuaj lom neeg ncaj qha.
Artificial muaj lub teeb muaj qhov tshwj xeeb wavelengths. Nws txhawb kev yees duab-oxidation.
Ntuj hnub ci muaj xws li UV thiab pom lub teeb. Nws kuj ua rau degradation, tab sis ntawm tus nqi qis dua UV ib leeg.
Cia Freshness Threshold
Kev tshawb fawb kuj qhia tau hais tias lub sijhawm ruaj khov ntawm lub qhov rais rau ntuj spirulina hmoov.
Tsis pub dhau 6 lub hlis tom qab ziab kom qhuav, cov qauv protein ntawm C-phycocyanin, suav nrog trimer ( )3 thiab hexamer ( )6 daim ntawv, nyob ruaj khov. Photostability thiab emulsifying kev ua index (EAI) kuj tseem nyob siab.
Tom qab 9 lub hlis ntawm kev khaws cia, protein subunits pib dissociate. Txawm tias tsis muaj lub teeb pom kev zoo, cov qauv tiv thaiv ntuj tsis muaj zog.
Yuav Ua Li Cas Ntxiv Spirulinarau Formulation Avoiding Lyog?
Thaum ntxiv ntuj spirulina hmoov rau cov khoom kawg sib txawv, lub teeb pom kev zoo yog qhov tseem ceeb uas tuaj yeem degrade nws cov khoom siv. Cov ntawv ntau npaum li cas yuav tsum tau ua ntau txoj hauv kev.
Cov ntaub ntawv ua kua dej (dej, tee):
Ntuj spirulina hmoov yog rhiab rau pH. Nws phycocyanin muaj ib qho isoelectric point ntawm txog 3.4. Nyob rau hauv acidic systems nrog pob tshab ntim, kev ruaj ntseg ntawm spirulina txo qis. Yog xav tau lub raj mis pob tshab, microencapsulation tshuab tau pom zoo. Nws tuaj yeem encapsulate phycocyanin thiab tsim ib qho kev thaiv lub cev. Qhov no tiv thaiv nws los ntawm lub teeb thiab acidic tej yam kev mob thiab slows down degradation.
Cov ntaub ntawv ntau npaum li cas (cov ntsiav tshuaj, cov ntsiav tshuaj nyuaj):
Thaum lub sij hawm ntsiav tshuaj, qhov kub thiab txias, kev kub siab, thiab kev sib txhuam tuaj yeem ua rau cov qauv microcrystalline ntawm ntuj spirulina hmoov. Qhov no txo nws txoj kev tiv thaiv rau daim duab -oxidation. Rau daim ntawv no, ntxiv vitamin C los yog rosemary extract yog pom zoo ua co-antioxidants. Cov khoom xyaw no pab cuam tshuam cov duab- ntxias cov dawb radicals thiab txo oxidative puas tsuaj rau phycocyanin.
Pub daim ntawv thov (concentrates, premixes):
Nyob rau hauv kev pub mis formulations, compatibility nrog hlau ions yog ib qho tseem ceeb. Cov hlau ions xws li tooj liab sulfate thiab ferric ions tuaj yeem ua kom cov duab nrawm dua - cov tshuaj tiv thaiv oxidation. Qhov no yuav ua rau cov xim hloov hauv cov hmoov spirulina ntuj, feem ntau los ntawm xiav -ntsuab rau daj lossis xiav-dawb. Kev sib cuag ncaj qha ntawm ntuj spirulina hmoov thiab siab siab ntawm cov hlau ions yuav tsum raug zam. Txoj kev cais lub cev, xws li kev ntim khoom cais, raug pom zoo.
Xaus:
Cov pov thawj scientific rau lub teeb rhiab heev ntawm ntuj spirulina hmoov yog txaus thiab meej. Lub photodegradation ntawm nws lub luag haujlwm tseem ceeb, C-phycocyanin, ua raws li ua ntej- xaj kinetics, nrog tus nqi degradation ntau dua thermal degradation. Qhov no ua rau txo qis hauv antioxidant muaj peev xwm tshaj 50% tom qab 30 hnub ntawm lub teeb raug. Qhov zoo tshaj plaws txee lub neej ntawm cov tshuaj tsuag - cov hmoov spirulina qhuav yog nyob rau hauv 6 lub hlis ntawm ziab; dhau lub sijhawm no, cov qauv multimeric ntawm C-phycocyanin pib sib cais, ua rau muaj kev poob qis hauv kev ua haujlwm.
Photoprotection ntawm ntshiab spirulina hmoov yuav tsum tau ua raws li systematically siv nyob rau hauv plaub qhov ntev: ntim tsim, cia mob tswj, kev tswj, thiab daim ntawv thov ntawm photoprotectants. Aluminium foil composite hnab ntim, lub teeb- pov thawj lub tsev khaws khoom pov thawj, FIFO cov khoom lag luam tswj hwm, thiab kev tiv thaiv kev sib koom ua ke nrog cov suab thaj lossis cov tshuaj antioxidants hauv cov qauv tsim ua tiav kev daws teeb meem rau kev tswj hwm cov hmoov spirulina zoo.
Guanjie Biotech muab cov neeg siv khoom thoob ntiaj teb nrog cov khoom lag luam spirulina hmoov uas ua tau raws li cov qauv zoo. Los ntawm kev tswj cov txheej txheem nruj thiab kev txhawb nqa kev tshaj lij, peb pab cov neeg siv khoom kom ua tiav cov khoom lag luam spirulina hmoov ruaj khov thiab ua haujlwm tau zoo hauv lawv cov kev lag luam. Peb qhov kev tswj xyuas zoo npog tag nrho cov saw hlau los ntawm kev cog qoob loo mus rau kev xa khoom, kom ntseeg tau tias cov khoom lag luam tswj hwm lawv cov kev xav tau ua haujlwm hauv lawv lub neej txee zoo.
Cov ntaub ntawv:
[1] Kev ruaj ntseg thiab bioactivity ntsuam xyuas ntawm analytical qib C-phycocyanin thaum lub sij hawm cia ntawm Spirulina platensis hmoov. Phau ntawv Journal of Food Science, 2024.
Thermal thiab yees duab-kev ruaj khov ntawm antioxidant muaj peev xwm ntawm Spirulina platensis hmoov. Brazilian Journal of Biology, 2016.
[3] "Kev soj ntsuam ntawm kev ruaj ntseg thiab kev soj ntsuam bioactivity ntawm ntshiab C-phycocyanin hauv Spirulina platensis hmoov thaum lub sij hawm cia", *Food Science Journal*, 2024.
[4] "Study ntawm thermal thiab photostable stability ntawm Spirulina platensis hmoov nyob rau hauv cov nqe lus ntawm nws cov antioxidant muaj peev xwm", *Brazilian Journal of Biology*, 2016.
[5] Zhou, Y., Hu, Z., Li, Y., Li, W., Wen, Z., & Cao, L. (2024). Kev ruaj ntseg thiab bioactivity ntsuam xyuas ntawm analytical qib C-phycocyanin thaum lub sij hawm cia ntawmSpirulina platensishmoov.Phau ntawv Journal of Food Science, 89(3), 1442-1453.
[6] Colla, LM, Bertol, CD, Ferreira, DJ, Bavaresco, J., Costa, JAV, & Bertolin, TE (2017). Thermal thiab yees duab-stability ntawm cov antioxidant muaj peev xwm ntawmSpirulina platensishmoov.Brazilian Journal of Biology, 77(2), 332-339.
[7] Zhou, ZP, Liu, LN, Chen, XL, Wang, JX, Chen, M., Zhang, YZ, & Zhou, BC (2005). Cov yam ntxwv uas cuam tshuam rau kev ua haujlwm antioxidant ntawm C-phycocyanins los ntawmSpirulina platensis. Phau ntawv Journal of Food Biochemistry, 29(3), 313-322
