Knowledge Management System Of Guangzhou Institute of Energy Conversion, CAS
| A Novel Three-Step Extraction Strategy for High-Value Products from Red Algae Porphyridium purpureum | |
Li, Tao1,2 ; Xu, Jin3; Wang, Weinan1; Chen, Zishuo1; Li, Chulin1; Wu, Hualian1,2; Wu, Houbo1,2; Xiang, Wenzhou1,2
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| 2021-09-01 | |
| Source Publication | FOODS
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| Volume | 10Issue:9Pages:15 |
| Corresponding Author | Xiang, Wenzhou(xwz@scsio.ac.cn) |
| Abstract | The microalga Porphyridium accumulates high-value compounds such as phycoerythrin, polyunsaturated fatty acids, and polysaccharides, and thus, the extraction of these compounds could significantly expand the value of Porphyridium biomass. In the present study, a novel fractional extraction strategy based on the characteristics of these compounds was established using cold water, 95% ethanol, and hot water. The yield of phycoerythrin, lipids, and polysaccharides was 63.3, 74.3, and 75.2%, respectively. The phycoerythrin exhibited excellent fluorescence characteristics but had low purity. The crude lipid was dark with poor fluidity. Digalactosyldiacylglycerol and sulphoquinovosyldiacylglycerol containing C20:5 and C20:4 were the most abundant glycerolipids, while glucose, xylose, and galactose constituted the intracellular polysaccharides that had covalently bound to proteins (8.01%), uronic acid (4.13%), and sulfate (8.31%). Compared with polysaccharides and crude lipids, crude phycoerythrin showed the best antioxidant activity. Overall, the three-step fractional extraction process was feasible for Porphyridium; however, further purification is necessary for downstream applications. |
| Keyword | Porphyridium purpureum fractional extraction phycoerythrin polyunsaturated fatty acid polysaccharides |
| DOI | 10.3390/foods10092164 |
| WOS Keyword | ANTIOXIDANT ACTIVITY ; B-PHYCOERYTHRIN ; MICROALGA ; POLYSACCHARIDE ; TEMPERATURE ; OPTIMIZATION ; CRUENTUM |
| Indexed By | SCI |
| Language | 英语 |
| Funding Project | Key-Area Research and Development Program of Guangdong Province[2020B1111030004] ; Key Special Project for Introduced Talents Team of Southern Marine Science and Engineering Guangdong Laboratory (Guangzhou)[GML2019ZD0406] ; Guangdong Provincial Key Laboratory of New and Renewable Energy Research and Development[E039kf0301] ; Natural Science Foundation for research team of Guangdong Province[2016A030312007] |
| WOS Research Area | Food Science & Technology |
| Funding Organization | Key-Area Research and Development Program of Guangdong Province ; Key Special Project for Introduced Talents Team of Southern Marine Science and Engineering Guangdong Laboratory (Guangzhou) ; Guangdong Provincial Key Laboratory of New and Renewable Energy Research and Development ; Natural Science Foundation for research team of Guangdong Province |
| WOS Subject | Food Science & Technology |
| WOS ID | WOS:000699627700001 |
| Publisher | MDPI |
| Citation statistics | |
| Document Type | 期刊论文 |
| Identifier | http://ir.giec.ac.cn/handle/344007/34799 |
| Collection | 中国科学院广州能源研究所 |
| Corresponding Author | Xiang, Wenzhou |
| Affiliation | 1.Chinese Acad Sci, CAS Key Lab Trop Marine Bioresources & Ecol, Inst South China Sea Ecol & Environm Engn, South China Sea Inst Oceanol,Guangdong Key Lab Ma, Guangzhou 510301, Peoples R China 2.Southern Marine Sci & Engn Guangdong Lab Guangzho, Guangzhou 511458, Peoples R China 3.Chinese Acad Sci, Guangzhou Inst Energy Convers, CAS Key Lab Renewable Energy, Guangdong Prov Key Lab New & Renewable Energy Res, Guangzhou 510640, Peoples R China |
| Recommended Citation GB/T 7714 | Li, Tao,Xu, Jin,Wang, Weinan,et al. A Novel Three-Step Extraction Strategy for High-Value Products from Red Algae Porphyridium purpureum[J]. FOODS,2021,10(9):15. |
| APA | Li, Tao.,Xu, Jin.,Wang, Weinan.,Chen, Zishuo.,Li, Chulin.,...&Xiang, Wenzhou.(2021).A Novel Three-Step Extraction Strategy for High-Value Products from Red Algae Porphyridium purpureum.FOODS,10(9),15. |
| MLA | Li, Tao,et al."A Novel Three-Step Extraction Strategy for High-Value Products from Red Algae Porphyridium purpureum".FOODS 10.9(2021):15. |
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