Comparison of cell disruption methods for the extraction of Phycocyanin from Spirulina Platensis

Authors

YU Jianfeng, Mechanical Engineering School, Jiangnan University, Wuxi, Jiangsu 214122, China; Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment &Technology, Wuxi, Jiangsu 214122, China
FU Jian, Mechanical Engineering School, Jiangnan University, Wuxi, Jiangsu 214122, China; Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment &Technology, Wuxi, Jiangsu 214122, China
MA Xiao, Mechanical Engineering School, Jiangnan University, Wuxi, Jiangsu 214122, China; Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment &Technology, Wuxi, Jiangsu 214122, China
CUI Zhengwei, Mechanical Engineering School, Jiangnan University, Wuxi, Jiangsu 214122, China; Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment &Technology, Wuxi, Jiangsu 214122, China

Abstract

The cell disruption is an important step during the extraction of phycocyanin from Spirulina Platensis. Six methods including swelling, ultrafine shearing, ultrasonication, freezing and thawing, swelling-ultrafine shearing and swelling-ultrafine shearing-ultrasonication were applied to break the cell-wall of S. plarensis. The effects of differentwall-broken methods were evaluated based on the the yield of the phycocyanin. The yield rates of phycocyanin extraction were 8.90%, 7.38%, 8.0%, 8.26%, 9.22%, 8.88%, Respectively,by using the swelling, ultrafine shearing, ultrasonication, thawing and swelling, swelling-ultrafine shearing, swelling-ultrafine shearing-ultrasonication. Finally, the swelling-ultrafine shearing was considered as the best way to break the wall, with swelling for 12 h and the shearing for 5 min.

Publication Date

5-28-2017

First Page

173

Last Page

177

DOI

10.13652/j.issn.1003-5788.2017.05.035

Recommended Citation

Jianfeng, YU; Jian, FU; Xiao, MA; and Zhengwei, CUI (2017) "Comparison of cell disruption methods for the extraction of Phycocyanin from Spirulina Platensis," Food and Machinery: Vol. 33: Iss. 5, Article 35.
DOI: 10.13652/j.issn.1003-5788.2017.05.035
Available at: https://www.ifoodmm.cn/journal/vol33/iss5/35

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