Extraction and Purification of C-Phycocyanin from Spirulina Platensis Employing Aqueous Two Phase Systems
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AV Narayan
Aqueous two phase extraction was employed directly to the cell homogenate of Spirulina platensis for the downstream processing of C-phycocyanin. This enables integrating the process steps of cell removal, extraction and concentration into a single unit operation of aqueous two phase extraction. The effect of different parameters such as molecular weight, tie line length, volume ratio and neutral salt (NaCl) were studied employing PEG 4000/potassium phosphate system and PEG 1000/sodium sulfate system to select the best system among the two. For PEG 4000/potassium phosphate system at 13.12% TLL, and volume ratio 0.45, 90.34% yield of phycocyanin with purity of 0.73 was obtained. In the case of PEG 1000 /Na2SO4 system at 34.98 % TLL and volume ratio of 1, 97.62 % yield of phycocyanin with a purity of 0.41 was achieved. Effect of NaCl concentration shows a significant decrease in K of phycocyanin in PEG 1000/Na2SO4 system as compared to PEG 4000/potassium phosphate system. PEG 4000 and potassium phosphate system was found to be better than PEG 1000 and sodium sulfate system for the extraction and purification of C-phycocyanin.
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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Artikel in diesem Heft
- Shorter Communication
- Measurements of the Crystallization Rates of Amorphous Sucrose and Lactose Powders from Spray Drying
- Fuzzy Identification and Modeling of a Gum-Protein Emulsifier in a Model Mayonnaise Color Development System
- Quality of Wastewater of the Sudanese Fermentation Industry
- Effect of Pretreatment of Milk Quality Characteristics of Jibna-Beida (White Cheese)
- Article
- Development of a Permeability Model for Palm Fruit Cake
- Modelling of the Internal Cooling of Fish during Ice Storage
- Assessment of Decimal Reduction of Pathogens in Frozen Chicken Products Using Surface Pasteurization
- Quality and Physiochemical Properties of Banana Paste under Vacuum Dehydration
- Microstructural Characteristics of Dried Carrot Pieces and Real Time Observations during Their Exposure to Moisture
- Simplified Kinetics and Colour Formation in Sucrose Solutions Based on A-Dicarbonyl Compounds
- Interactions of WPI and Xanthan in Microstructure and Rheological Properties of Gels and Emulsions
- Moisture Sorption Behavior, and Effect of Moisture Content and Sorbitol on Thermo-Mechanical and Barrier Properties of Pectin Based Edible Films
- Combined Effects of Heat and PEF on Microbial Inactivation and Quality of Liquid Egg Whites
- An Investigation of the Stability of Double Fortified Salt during Storage and Distribution in Nigeria
- Extraction and Purification of C-Phycocyanin from Spirulina Platensis Employing Aqueous Two Phase Systems
- Critical Review
- Improvement in Food Packaging Industry with Biobased Nanocomposites
