Study on Extraction Technology of Phycobiliproteins and Stability of Phycocyanins from Nostoc sphaeroids Kutz

Abstract

Abstract: Effect of one factor on extraction of phycobiliproteins from Nostoc sphaeroids Kutz and stability of phycocyanin were studied. The results show that concentration, pH value and extraction time of buffer affected the extraction rate of phycobiliproteins mostly. When concentration of buffer was 0.24mol/L, pH7, extraction time was 4.2h, the yield of phycobiliproteins was the highest, which was 7.004%, 7.438%, 5.924% respectively. And phycocyanin is stable under 30℃, 10% alcohol concentration and pH6～8.

Key words: Nostoc Sphaeroids Kutz, phycobiliproteins, phycocyanin, extraction, stability

FAN Gang, CHEN De-Wen, PAN Si-Yi, WANG Xing-Ping. Study on Extraction Technology of Phycobiliproteins and Stability of Phycocyanins from Nostoc sphaeroids Kutz[J]. FOOD SCIENCE, 2005, 26(9): 215-218.

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Study on Extraction Technology of Phycobiliproteins and Stability of Phycocyanins from Nostoc sphaeroids Kutz

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