FOOD SCIENCE ›› 2012, Vol. 33 ›› Issue (9): 251-259.doi: 10.7506/spkx1002-6630-201209053

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Research Progress in Extraction, Purification and Physiological Activity of Phycobiliprotein

CHENG Chao1,2,XUE Feng2,WANG Xing-ping1,*,PAN Si-yi2   

  1. (1. Biological Scientific and Technical College, Hubei University for Nationalities, Enshi 445000, China; 2. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China)
  • Online:2012-05-15 Published:2012-05-07

Abstract: Phycobiliproteins are a group of pigment proteins with similar structures, which are formed through a covalent thioether bond between phycobilin and sulfhydryl (-SH) groups in conservative cysteine residues. Due to its fluorescence, phycobiliprotein is widely used in the pharmaceutical industry. In this article, the classification and structure of phycobiliprotein, extraction procedures and purification are described. In addition, the anti-oxidant, anti-inflammatory and antitumor functions of phycobiliprotein as well as corresponding mechanisms are discussed. According to current studies, many efforts still need to be made for seeking potential resources and food functions of phycobiliprotein.

Key words: phycobiliprotein, cell disruption, purification, physiological activity, mechanism

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