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

被引：50

作者：

Mishra, Sanjiv K. ^{[1
]}

Shrivastav, Anupama ^{[1
]}

Pancha, Imran ^{[1
]}

Jain, Deepti ^{[1
]}

Mishra, Sandhya ^{[1
]}

机构：

[1] CSIR, Cent Salt & Marine Chem Res Inst, Discipline Marine Biotechnol & Ecol, Bhavnagar 364021, Gujarat, India

来源：

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | 2010年 / 47卷 / 05期

关键词：

Citric acid; C Phycoerythrin; Degradation; Preservative; Stability; PHYCOCYANIN; SPIRULINA; ANTIOXIDANT; STABILITY; PHYCOBILIPROTEINS; BIOTECHNOLOGY;

D O I：

10.1016/j.ijbiomac.2010.08.005

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

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

引用

页码：597 / 602

页数：6

共 26 条

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