Phycocyanin Extraction from Spirulina platensis Using Enzymes

Bae, Gi Yeon; Noh, Dong Ouk; Suh, Hyung Joo

doi:10.3746/jkfn.2020.49.4.370

Cited by 1 publication

(3 citation statements)

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“…According to previous studies (Bae et al, 2020), as the amount of Collupulin increases, the contents of C-phycocyanin and allophycocyanin increase. The contents of C-phycocyanin and allophycocyanin are the highest compared to the control (without Collupulin added) when 3.0% Collupulin is added.…”

Section: Phycocyanin Extraction By Collupulin From Spirulinamentioning

confidence: 59%

“…The active ingredient obtained from spirulina varies depending on the enzyme used for digestion. According to our previous study, Collupulin treatment was more effective in recovering phycocyanin from spirulina than Flavourzyme or Alcalase treatment (Bae et al, 2020).…”

Section: Phycocyanin Extraction By Collupulin From Spirulinamentioning

confidence: 89%

“…The resulting supernatant (phycocyanin) was used for further analyses. Enzyme extraction was performed according to a previously reported method (Bae et al, 2020). After suspension at a concentration of 5% (w/v) spirulina in 0.05 M citrate buffer (pH 5.0), 3% (w/w) of the enzyme amount based on the substrate was added.…”

Section: Phycocyanin Extract From Spirulinamentioning

confidence: 99%

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

Lee

Bae

et al. 2022

Food Sci. Technol

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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 °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.

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Section: Phycocyanin Extraction By Collupulin From Spirulinamentioning

confidence: 59%

Section: Phycocyanin Extraction By Collupulin From Spirulinamentioning

confidence: 89%

Section: Phycocyanin Extract From Spirulinamentioning

confidence: 99%

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