Stability of phycocyanin extracted from Spirulina sp.: Influence of temperature, pH and preservatives-Reference-Cited by-同舟云学术

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Stability of phycocyanin extracted from Spirulina sp.: Influence of temperature, pH and preservatives

Published:2012-04 Issue:4 Volume:47 Page:659-664
ISSN:1359-5113
Container-title:Process Biochemistry
language:en
Short-container-title:Process Biochemistry

Author:

Chaiklahan Ratana,Chirasuwan Nattayaporn,Bunnag Boosya

Funder

King Mongkut's University of Technology Thonburi, Bangkok, Thailand

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Biochemistry,Bioengineering

Reference32 articles.

1. Purification and characterization of phycocyanin from the marine cyanobacterium Synechococcus sp. IO9201;Abalde;Plant Sci,1998

2. Clarification and concentration with membrane technology of a phycocyanin solution extracted from Spirulina platensis;Jaouen;Biotechnol Tech,1999

3. Spirulina platensis (Arthrospira): physiology, cell-biology and biotechnology;Vonshak,1997

4. Optimization of phycocyanin extraction from Spirulina platensis using factorial design;Silveira;Bioresour Technol,2007

5. C-phycocyanin: a biliprotein with antioxidant, anti-inflammatory and neuroprotective effects;Romay;Curr Protein Pept Sci,2003

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