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
发表期刊INTERNATIONAL JOURNAL OF FOOD PROPERTIES
卷号19期号:10页码:2349-2362
摘要Food-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.
部门归属[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
关键词Antioxidant Activity Phycocyanin Spirulina Platensis Stability Temperature Stabilizing Agents
学科领域Food Science & Technology
文献类型期刊论文
条目标识符http://ir.scsio.ac.cn/handle/344004/15520
专题中科院海洋生物资源可持续利用重点实验室
通讯作者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.
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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.
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