Article ID Journal Published Year Pages File Type
10235774 Process Biochemistry 2012 6 Pages PDF
Abstract
► The critical temperature for stability of phycocyanin is 47 °C. ► The maximum stability of phycocyanin was in the pH range 5.5-6.0. ► Glucose, sucrose and NaCl showed potential for maintaining stability of phycocyanin.
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Related Topics
Physical Sciences and Engineering Chemical Engineering Bioengineering
Preview
Stability of phycocyanin extracted from Spirulina sp.: Influence of temperature, pH and preservatives
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