Stability and Antioxidant Activity of Food-Grade Phycocyanin Isolated from Spirulina platensis

@inproceedings{Wu2016StabilityAA,
  title={Stability and Antioxidant Activity of Food-Grade Phycocyanin Isolated from Spirulina platensis},
  author={Hualian Wu and Guanghua Wang and Wenzhou Xiang and Tiandao Li and Hui He},
  year={2016}
}
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… CONTINUE READING

Figures and Tables from this paper.

References

Publications referenced by this paper.
SHOWING 1-10 OF 45 REFERENCES

Isolation, Identification, and Antioxidant Activity of Bound Phenolic Compounds Present in Rice Bran

W. Wang, J. Zhang, J. Peng, T. Liu, Z. Xin
  • Food Chemistry
  • 2015
VIEW 1 EXCERPT