Abstract
C-Phycocyanin (PC) and C-Phycoerythrin (PE) are important phycobiliproteins (PBs) with their possible application as colorants in food industries. In the present study, effect of natural preservative, e-polylysine and chemical preservative, citric acid on the stability of C-PC and C-PE at 4 ± 2°C was studied. Percentage loss of C-PE and C-PC content and effect of pH and fluorescence on C-PC and C-PE was studied. 0.02% e-polylysine (w/v) was found to be optimum for storage of C-PC and C-PE at 4 ± 2°C and lesser loss of C-PC and C-PE content as compared to citric acid for its storage up to 8 days without any change in colour and pH. The amount of C-PC and CPE left in the solution containing e-polylysine was 90.5 and 95.24% respectively. 0.02% e-polylysine (w/v) was found to be optimum for storage of C-PC and C-PE at 4 ± 2°C and lesser loss of CPC and C-PE content as compared to citric acid for its storage up to 8 days without any change in colour and pH. The amount of C-PC and C-PE left in the solution containing e-polylysine was 90.5 and 95.24% respectively. Further, there is a need to replace chemical or synthetic preservatives with natural preservative ɛ-polylysine as prolonged consumption of these chemical or synthetic preservatives possess health hazard. The present work provides an effective option for replacing these chemical or synthetic preservatives with e-polylysine as natural preservative.
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