Stability of phycocyanin extracted from Spirulina sp.: Influence of temperature,pH and preservatives |
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Authors: | Ratana Chaiklahan Nattayaporn Chirasuwan Boosya Bunnag |
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Institution: | 1. Pilot Plant Development and Training Institute, King Mongkut''s University of Technology Thonburi, Bangkhuntien, Bangkok 10150, Thailand;2. School of Bioresources and Technology, King Mongkut''s University of Technology Thonburi, Bangkhuntien, Bangkok 10150, Thailand |
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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 °C caused the concentration (CR) and half-life of phycocyanin in solution to decrease rapidly. The CR value remained at approximately 50% after incubating for 30 min at 59 °C. After heating at 60 °C for 15 min, the CR 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 CR value of 76% was maintained and the half-life of 67 min was increased. |
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