Effect of preservatives for food grade C-Phycoerythrin, isolated from marine cyanobacteria Pseudanabaena sp.
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°C and 35±5°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°C and 0±5°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.
Mishra
Sanjiv K
SK
Discipline of Marine Biotechnology & Ecology, Central Salt and Marine Chemicals Research Institute, Council of Scientific and Industrial Research, G.B. Marg, Bhavnagar 364021, India. smishra@csmcri.org
Shrivastav
Anupama
A
Pancha
Imran
I
Jain
Deepti
D
Mishra
Sandhya
S
D003116:Color; D000458:Cyanobacteria / Q000737:chemistry*; D005520:Food Preservatives / Q000494:pharmacology*; D006863:Hydrogen-Ion Concentration / Q000187:drug effects; D010799:Phycoerythrin / Q000302:isolation & purification*; D017510:Protein Folding / Q000187:drug effects; D013057:Spectrum Analysis; D013696:Temperature; D013997:Time Factors; D014508:Urea / Q000494:pharmacology
D005520:Food Preservatives; D010799:Phycoerythrin; D014508:Urea