Effect of preservatives for food grade C-Phycoerythrin, isolated from marine cyanobacteria Pseudanabaena sp

C-Phycoerythrin is water soluble red color chromo-protein which is used as a natural food colorant The effect of selected edible preservatives like citric acid sodium chloride sucrose and calcium chloride on the stability of C-Phycoerythrin at 0 +/- 5 C and 35 +/- 5 C was studied in aqueous solution Experiment was carried out to select a stabilizing agent having Hofmeister series behavior acting on hydrophobic interactions The denaturation of phycoerythrin with urea as denaturant and effect of different pH on C-Phycoerythrin was studied Citric acid (4 mg/ml) was observed to be one of the best preservative for C-Phycoerythrin at 35 +/- 5 degrees C and 0 +/- 5 C in aqueous solution for 45 days Citric acid was able to maintain the stability of C-Phycoerythrin in the solution The amount of C-Phycoerythrin left in the solution containing citric acid after 30 and 45 days was 46 and 37 8% respectively at higher temperature (C) 2010 Elsevier B V All rights reserved