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Increased thermal stability of phycocyanin extracted from Spirulina platensis by cysteine addition during enzyme extraction

Authors
Lee, Chi-WooBae, Gi YeonBae, Song-HwanSuh, Hyung JooJo, Kyungae
Issue Date
2022
Publisher
SOC BRASILEIRA CIENCIA TECNOLOGIA ALIMENTOS
Keywords
phycocyanin; thermal stability; Collupulin; cysteine
Citation
FOOD SCIENCE AND TECHNOLOGY, v.42
Indexed
SCIE
SCOPUS
Journal Title
FOOD SCIENCE AND TECHNOLOGY
Volume
42
URI
https://scholar.korea.ac.kr/handle/2021.sw.korea/140196
DOI
10.1590/fst.15021
ISSN
0101-2061
Abstract
Phycocyanin, a natural pigment extracted from spirulina (Spirulina platensis), is used in foods, but its use is limited due to its relatively heat labile nature. Thus, here, we aimed to investigate the effect of cysteine addition on increasing the thermal stability of phycocyanin extracted from spirulina using Collupulin. Our results showed that 0.5% cysteine was the most effective in extracting phycocyanin. Furthermore, 95 degrees C heat treatment increased the stability of phycocyanin extracted with Collupulin and cysteine. The thermal kinetic model of the phycocyanin extracted with Collupulin and cysteine was confirmed to follow the second order. The activation energy of phycocyanin extracted with Collupulin and cysteine, calculated using the reaction constant (k) obtained from the secondary thermal kinetic model, was 65.3 kJ. Collectively, the addition of 0.5% cysteine increased the thermal stability of phycocyanin extracted with Collupulin, and this phycocyanin could be used in foods that undergo a heating process. Practical Application: Consider the thermal stability and functional quality of phycocyanin extracted by enzymes with the addition of cysteine.
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Suh, Hyung Joo
보건과학대학 (바이오시스템의과학부)
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