SCSIO OpenIR  > 中科院海洋生物资源可持续利用重点实验室
Stability and Antioxidant Activity of Food-Grade Phycocyanin Isolated from Spirulina platensis
Wu, Hua-Lian; Wang, Guang-Hua; Xiang, Wen-Zhou; Li, Tao; He, Hui; Xiang, WZ (reprint author), Chinese Acad Sci, CAS Key Lab Trop Marine Bioresources & Ecol, Guangdong Key Lab Marine Mat Med, South China Sea Inst Oceanol, 164 West Xingang Rd, Guangzhou 510301, Guangdong, Peoples R China.
2016
Source PublicationINTERNATIONAL JOURNAL OF FOOD PROPERTIES
Volume19Issue:10Pages:2349-2362
AbstractFood-grade phycocyanin was obtained from Spirulina platensis cultured in seawater-based medium and purified by ammonium sulfate precipitation. The stability of phycocyanin under different conditions, including different pH, temperature, light, and edible stabilizing agents, was systematically investigated by spectroscopy methods. The optimum pH range for phycocyanin was found to be 5.0-6.0. Phycocyanin was kept stable at temperatures up to 45oC over short time periods (i.e., no significant changes were observed in the relative concentration of phycocyanin, C-R). In contrast, incubation at a relatively high temperature resulted in a decrease in the C-R and half-life in a temperature-dependent manner. Constant exposure to light at 100 mol m(-2) s(-1) for 36 h, decreased the C-R value of phycocyanin (pH5.0) to 78.4%. Sodium chloride was an effective stabilizing agent for phycocyanin, and its efficacy increased in a concentration-dependent manner for all concentration ranges assessed in this study. Moreover, phycocyanin exhibited concentration-dependent antioxidant activities in 2,2-azino-bis-(3-ethylbenzthiazoline-6-sulfonic acid) and ,-Diphenyl--pricrylhydrazyl assays. Taken together, our results suggest that the optimal conditions for preserving the stability of food-grade phycocyanin isolated from S. platensis are a pH of 5.0-6.0, low temperature, darkness, and the addition of edible stabilizing agents.
Department[Wu, Hua-Lian; Wang, Guang-Hua; Xiang, Wen-Zhou; Li, Tao; He, Hui] Chinese Acad Sci, Key Lab Trop Marine Bioresources & Ecol, Guangdong Key Lab Marine Mat Med, South China Sea Inst Oceanol, Guangzhou, Guangdong, Peoples R China ; LMB
KeywordAntioxidant Activity Phycocyanin Spirulina Platensis Stability Temperature Stabilizing Agents
Subject AreaFood Science & Technology
Document Type期刊论文
Identifierhttp://ir.scsio.ac.cn/handle/344004/15520
Collection中科院海洋生物资源可持续利用重点实验室
Corresponding AuthorXiang, WZ (reprint author), Chinese Acad Sci, CAS Key Lab Trop Marine Bioresources & Ecol, Guangdong Key Lab Marine Mat Med, South China Sea Inst Oceanol, 164 West Xingang Rd, Guangzhou 510301, Guangdong, Peoples R China.
Recommended Citation
GB/T 7714
Wu, Hua-Lian,Wang, Guang-Hua,Xiang, Wen-Zhou,et al. Stability and Antioxidant Activity of Food-Grade Phycocyanin Isolated from Spirulina platensis[J]. INTERNATIONAL JOURNAL OF FOOD PROPERTIES,2016,19(10):2349-2362.
APA Wu, Hua-Lian,Wang, Guang-Hua,Xiang, Wen-Zhou,Li, Tao,He, Hui,&Xiang, WZ .(2016).Stability and Antioxidant Activity of Food-Grade Phycocyanin Isolated from Spirulina platensis.INTERNATIONAL JOURNAL OF FOOD PROPERTIES,19(10),2349-2362.
MLA Wu, Hua-Lian,et al."Stability and Antioxidant Activity of Food-Grade Phycocyanin Isolated from Spirulina platensis".INTERNATIONAL JOURNAL OF FOOD PROPERTIES 19.10(2016):2349-2362.
Files in This Item:
File Name/Size DocType Version Access License
Stability and Antiox(564KB)期刊论文作者接受稿开放获取CC BY-NC-SAApplication Full Text
Related Services
Recommend this item
Bookmark
Usage statistics
Export to Endnote
Terms of Use
No data!
Social Bookmark/Share
All comments (0)
No comment.
 

Items in the repository are protected by copyright, with all rights reserved, unless otherwise indicated.