文献类型：期刊文献

英文题名：Comparison of C-phycocyanin from extremophilic Galdieria sulphuraria and Spirulina platensis on stability and antioxidant capacity

作者：Wan, Minxi[1];Zhao, Haoyu[1];Guo, Jiacai[1];Yan, Lulu[1];Zhang, Daojing[1];Bai, Wenmin[2];Li, Yuanguang[1]

机构：[1]East China Univ Sci & Technol, State Key Lab Bioreactor Engn, Shanghai 200237, Peoples R China;[2]Baoshan Zeyuan Algae Hlth Technol Co Ltd, Baoshan 678208, Peoples R China

年份：2021

卷号：58

外文期刊名：ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS

收录：;WOS:【SCI-EXPANDED(收录号:WOS:000730081700013)】；

基金：This research was funded by National High-tech Research and Development Program of China (Grant No. 2015AA020602) .

语种：英文

外文关键词：Phycocyanin; Thermostability; Galdieria sulphuraria

摘要：C-phycocyanin is a natural blue-colored biliprotein with various biological activities. Commercial C-phycocyanin from Spirulina platensis has poor stability, which severely limits its application in food, medicine, cosmetics, and other industries. Extremophilic red algae Galdieria sulphuraria is found in hot springs with a pH of 1-3 and temperature above 40 ?C. Hence, C-phycocyanin from G. sulphuraria has the potential to withstand high temperatures. This study aimed to compare the stability of C-phycocyanins from G. sulphuraria and S. platensis under different pH, temperature, stabilizer concentration, and light conditions. The results showed that C-phycocyanin from G. sulphuraria was more stable than that from S. platensis under all conditions, especially in the range of 50-65 ?C, and in neutral environment of pH 7. After 30 min incubation at 60 ?C and pH 7, the color preservation rate of C-phycocyanins from G. sulphuraria and S. platensis were 86.66% and 60.83%, respectively. The kinetic analysis revealed that under the influence of the stabilizer, the stabilities of both phycocyanins were improved. However, C-phycocyanin from G. sulphuraria obtained the highest mid-unfolding temperature of 73.00 ?C compared with 69.81 ?C for that of C-phycocyanin from S. platensis. In addition, the antioxidant capacity of two phycocyanins was similar. Therefore, C-phycocyanin from G. sulphuraria is an excellent alternative to the current commercial C-phycocyanin.