Extraction, purification and evaluation of food-grade phycocyanin from Spirulina Platensis |
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| Kissoudi, M., Samanidou, V. |
- Abstract:
- Phycocyanin (C-PC) is the major phycobiliprotein in Spirulina (Arthrospira) platensis (Sp.), which is a cyanobacterium with a massive commercial value representing a nutrient-dense food source. This study describes a simple protocol for purifying C-phycocyanin from Spirulina Sp.. The cell lysis of blue-green algae has been carried out by sonication and repeated cycles of freezing and thawing. Among the various buffers used for phycocyanin yield efficiency, phosphate buffer (pH 7, 0.1 M) was found to be the most suitable for highest yield. The purification process involves a multistep treatment of the crude extract, of purity 1.41, by fractional precipitation with ammonium sulfate followed by dialysis and ion-exchange chromatography on DEAE-Sepharose Fast Flow column obtaining food-grade phycocyanin. The purity of phycocyanobilin chromophore has been tested by UV-Vis spectrophotometry by monitoring the absorption after each stage of purification. Also, separation and identification of the purified protein has been achieved by High Performance Liquid Chromatography with Photodiode-array Detection.
- Keywords:
- C-phycocyanin, Spirulina, Arthospira Platensis, protein purification, ion exchange chromatography, HPLC, photodiode array detection, blue confectionery
- Download:
- IMEKO-TC23-2017-127.pdf
- DOI:
- -
- Event details
- IMEKO TC:
- TC23
- Event name:
- 3rd IMEKOFOODS Conference
- Title:
Metrology Promoting Standardization and Harmonization in Food and Nutrition
- Place:
- Thessaloniki, GREECE
- Time:
- 01 October 2017 - 04 October 2017