Experimental design as a tool for optimization of C-phycocyanin purification by precipitation from Spirulina platensis

Lorena A Silva,Susana J Kalil,Kátia R Kuhn,Carlos A V Burkert,Caroline C Moraes

doi:10.1590/s0103-50532009000100003

Lorena A Silva, Susana J Kalil + Show 3 more

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https://doi.org/10.1590/s0103-50532009000100003

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Abstract

C-phycocyanin is a natural blue dye that has been used as an additive in food and can be used to produce medications. The major goal of the present study was to obtain C-phycocyanin under the best operational conditions for high C-phycocyanin recovery and purity using the precipitation technique. Crude C-phycocyanin from Spirulina platensis was used. Optimization of the purification was carried out using experimental design. The effect of ammonium sulfate concentration, volume and of pH for resuspension were evaluated. Subsequently an ammonium sulfate fractionation study was carried out using the most suitable conditions found in the experimental design. The best purification condition was ammonium sulfate fractionation at 0-20%/20-50%, in relation to a resuspension volume/initial volume of 0.52 in a 7.0 pH buffer. Under these conditions, in an one-step purification only, the purity increased 70% compared to the initial extract, with an 83.8% recovery.

Highlights

IntroductionPhycobiliproteins are proteins with linear tetrapyrrole prosthetic groups (bilins) that, in their functional state, are covalently linked to specific cysteine residues of proteins.[1] Phycobiliproteins are derived from cyanobacteria and red algae
Phycobiliproteins are proteins with linear tetrapyrrole prosthetic groups that, in their functional state, are covalently linked to specific cysteine residues of proteins.[1]
Taking into account the multiple uses of C-phycocyanin concentration (C-PC) and the inexistence of a standard procedure to purify it by ammonium sulfate precipitation, this paper presents the optimization of the precipitation of C-phycocyanin from Spirulina platensis, using an experimental design to obtain food grade dye with only one step of purification, for food industry use

Summary

Introduction

Phycobiliproteins are proteins with linear tetrapyrrole prosthetic groups (bilins) that, in their functional state, are covalently linked to specific cysteine residues of proteins.[1] Phycobiliproteins are derived from cyanobacteria and red algae. They are water-soluble and highly fluorescent, and can constitute up to 60% of the soluble protein content.[2] These proteins are attractive since they are not harmful to human beings if applied to external surfaces or ingested. The three main classes of phycobiliproteins are: phycoerythrin (PE, λmax 540-570 nm), phycocyanin (PC, λmax 610-620 nm) and allophycocyanin (APC, λmax 650-655 nm). These classes differ significantly in their protein structure and pigment

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