Abstract
Microalgae have some pigments which are potential to be used as functional colorant for foods and cosmetics industries. Here, Spirulina fusiformis is one of the major sources of a blue pigment phycocyanin which has commercial and biotechnological value for biomedical research, as well as a natural colorant for food and cosmetic industries. This study aims at investigating the characteristic of isolated C-phycocyanin from Spirulina fusiformis and its stability under different temperature. A food grade phycocyanin with purity of 2.0 (A620/A280) was obtained successfully from Spirulina fusiformis cultured in seawater-based modified medium and purified by ammonium sulfate precipitation. No significant changes were observed in the spectrum absorbance of C-phycocyanin at temperature up to 60°C over 30 minutes of incubation, and was observed to significantly denaturation at 70°C and higher temperature. Incubation of the pigment at relatively high temperature resulted in a decrease in the spectrum intensities of the C-phycocyanin in a temperature-dependent manner. Taken together, our results suggest that the optimal condition for preserving the stability of food grade phycocyanin isolated from Spirulina fusiformis is taking it at low temperature.
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