Stability of phycocyanin extracted from Spirulina sp.: Influence of temperature, pH and preservatives
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Author list: Chaiklahan R., Chirasuwan N., Bunnag B.
Publisher: Elsevier
Publication year: 2012
Journal: Process Biochemistry (1359-5113)
Volume number: 47
Issue number: 4
Start page: 659
End page: 664
Number of pages: 6
ISSN: 1359-5113
eISSN: 1873-3298
Languages: English-Great Britain (EN-GB)
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Abstract
Temperature and pH play an important role in the stability of phycocyanin, a natural blue colorant. Systematic investigations showed the maximum stability of phycocyanin was in the pH range 5.5-6.0. Incubation at temperatures between 47 and 64 ฐC caused the concentration (C R) and half-life of phycocyanin in solution to decrease rapidly. The C R value remained at approximately 50% after incubating for 30 min at 59 ฐC. After heating at 60 ฐC for 15 min, the C R value of phycocyanin at pH 7.0 was maintained at around 62-70% when 20-40% glucose or sucrose was added, and the half-life increased from 19 min to 30-44 min. 2.5% sodium chloride was found to be an effective preservative for phycocyanin at pH 7.0 as a C R value of 76% was maintained and the half-life of 67 min was increased. ฉ 2012 Elsevier Ltd. All rights reserved.
Keywords
pH, Phycocyanin, Preservative
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