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

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	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
刊名	INTERNATIONAL JOURNAL OF FOOD PROPERTIES
	2016
卷号	19 期号:10 页码:2349-2362
关键词	Antioxidant activity Phycocyanin Spirulina platensis Stability Temperature Stabilizing agents
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.
中文摘要	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.
学科主题	Food Science & Technology
内容类型	期刊论文
源URL	[http://ir.scsio.ac.cn/handle/344004/15520]
专题	南海海洋研究所_中科院海洋生物资源可持续利用重点实验室
推荐引用方式 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.(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.