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Thermal degradation kinetics of the phycocyanin from Spirulina platensis

Paper ID Volume ID Publish Year Pages File Format Full-Text
4414 225 2008 5 PDF Available
Title
Thermal degradation kinetics of the phycocyanin from Spirulina platensis
Abstract

The cyanobacterium Spirulina platensis is a source of pigments, such as phycocyanin, which is used in the food, cosmetic and pharmaceutical industries. The thermal degradation kinetics of the liquid extract at pH values of 5, 6 and 7 was studied, evaluating its stability between 50 and 65 °C. The kinetic model was assumed and validated as being of the first order. Between 50 and 55 °C the extract was more stable at pH 6 and between 57 and 65 °C at pH 5, but was shown to be increasingly unstable at pH 7 as the temperature of the treatment increased. The addition of sorbitol between 10 and 50% (w/w) in the treatment at 62 °C for 30 min increased the half-life values of the phycocyanin extract, proving that its de-colorization was related to degradation of the protein chain.

Keywords
Phycocyanin; Sorbitol; Protein; Microalgae; Biokinetics; Kinetic parameters
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Thermal degradation kinetics of the phycocyanin from Spirulina platensis
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Publisher
Database: Elsevier - ScienceDirect
Journal: Biochemical Engineering Journal - Volume 41, Issue 1, 1 August 2008, Pages 43–47
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us