期刊
JOURNAL OF APPLIED PHYCOLOGY
卷 30, 期 1, 页码 231-242出版社
SPRINGER
DOI: 10.1007/s10811-017-1155-x
关键词
C-phycocyanin; Extraction; Stability; Arthrospira platensis
资金
- Kasetsart University Research and Development Institute (KURDI), Kasetsart University
- Center of Excellence on Agricultural Biotechnology, Science and Technology Postgraduate Education and Research Development Office, Office of Higher Education Commission, Ministry of Education (AG-BIO/PERDO-CHE), Thailand
C-phycocyanin (C-PC) is a blue pigment often found in cyanobacteria. It has commercial and biotechnological value as a nutraceutical for pharmaceutical and biomedical research, as well as a natural colorant for the cosmetic industry. Cyanobacteria from the Arthrospira (Spirulina) genus are one of the major sources of C-phycocyanin with up to 20% protein fraction. The biomass-solvent ratio, buffer concentration, temperature, and time regarding C-phycocyanin concentration, extract purity, and yield of C-phycocyanin were evaluated. The optimum extraction conditions for Arthrospira platensis were determined as a biomass-solvent ratio of 0.06 g mL(-1) at 25 A degrees C for 24 to 48 h. Temperature is an important factor in C-phycocyanin degradation. Citric acid was added as an edible preservative to increase the thermal stability of C-phycocyanin extracted from A. platensis, followed by incubation at 80 A degrees C for 1 h. The initial concentration of C-phycocyanin with citric acid was reduced from 65 to 19% within 1 h; in contrast, the remaining C-phycocyanin concentration without citric acid reduced from 51 to 11%. The use of citric acid as an edible preservative increased the stability of C-phycocyanin in high thermal processing applications and extraction.
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