FOOD SCIENCE ›› 2005, Vol. 26 ›› Issue (3): 162-165.

Previous Articles     Next Articles

Study on Nostoc sphaeroids kutz Cell-breakage by Freezing and Melting

 WANG  Xing-Ping, XIE  Bi-Jun, CHENG  Chao, MO  Kai-Ju, CHEN  De-Wen   

  1. 1.College of Food Science and Technology, Huazhong Agricultural University; 2.School of Biological Science and Technology, Hubei Institute for Nationalities
  • Online:2005-03-15 Published:2011-09-19

RichHTML

2

PDF (PC)

311

Abstract: The nutrition value of Nostoc sphaeroids kutz was high, but the traditional processing technology could not break the cell sphere of Nostoc sphaeroids kutz, hence it was very difficult to metabolize. In order to use its nutrients effectively, the cell-breaking technology by repeat freezing and melting was studied in this paper. The results were as the follows. The optimal cell-grinding conditions with freezing and melting were 30min at 0℃, repeated grinding 3 times, and extracted at 30℃, pH7.

Key words: freezing and melting repeatedly, Nostoc sphaeroida kutz, cell-breakage