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Опубликовано 2011-01-22 Опубликовано на SciPeople2011-01-22 23:15:12 ЖурналInternational Journal of Biological Macromolecules. 2010; 47(5):597-602.

Effect of preservatives for food grade C-Phycoerythrin, isolated from marine cyanobacteria Pseudanabaena sp.
Sanjiv K. Mishra, Anupama Shrivastav, Imran Pancha, Deepti Jain and Sandhya Mishra / Sanjiv Mishra
Аннотация 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 degrees C and 35 +/- 5 degrees 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 degrees 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.
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