3.7. Effect of temperature on seawater extracted phycobiliproteins
Temperature stability studies were conducted for seawater extracted phycobiliproteins and the stability was checked at 0 ± 5 °C and 30 ± 5 °C. A loss of 50% was observed in crude PE at 0 ± 5 °C at the end of 30 days of storage. Since seawater provides a salinity of 38–40‰, and NaCl in the present study proved to be a suitable preservative, seawater can be used as a good solvent and at the same time as a preservative for phycobiliproteins, particularly R-phycoerythrin (R-PE). The results showed that at 30 ± 5 °C crude phycobiliprotein pigments retained the colour for nearly 10 days and filtered pigments for 5 days, whereas at a temperature 0 ± 5 °C, crude phycobiliproteins retained the colour up to 30 days and filtered pigments up to 18 days. This instability of filtered samples might probably be due to the absence of intact proteins, which makes the phycobilisome stable. Chaiklahan et al. [31] observed a slow rate of phycocyanin degradation at 26–43 °C and turbidity due to microbial growth in natural pigments. A similar study by Sarada et al. [32] stated that phycocyanin at a temperature above 30 °C will gradually lose its colour.
3.7. Effect of temperature on seawater extracted phycobiliproteinsTemperature stability studies were conducted for seawater extracted phycobiliproteins and the stability was checked at 0 ± 5 °C and 30 ± 5 °C. A loss of 50% was observed in crude PE at 0 ± 5 °C at the end of 30 days of storage. Since seawater provides a salinity of 38–40‰, and NaCl in the present study proved to be a suitable preservative, seawater can be used as a good solvent and at the same time as a preservative for phycobiliproteins, particularly R-phycoerythrin (R-PE). The results showed that at 30 ± 5 °C crude phycobiliprotein pigments retained the colour for nearly 10 days and filtered pigments for 5 days, whereas at a temperature 0 ± 5 °C, crude phycobiliproteins retained the colour up to 30 days and filtered pigments up to 18 days. This instability of filtered samples might probably be due to the absence of intact proteins, which makes the phycobilisome stable. Chaiklahan et al. [31] observed a slow rate of phycocyanin degradation at 26–43 °C and turbidity due to microbial growth in natural pigments. A similar study by Sarada et al. [32] stated that phycocyanin at a temperature above 30 °C will gradually lose its colour.
การแปล กรุณารอสักครู่..