Thermal degradation kinetics of the phycocyanin from Spirulina platensis

Abstract

The cyanobacterium Spirulina platensis is a source of pigments, such as phycocyanin, which is used in the food, cosmetic and pharmaceutical industries. The thermal degradation kinetics of the liquid extract at pH values of 5, 6 and 7 was studied, evaluating its stability between 50 and 65 °C. The kinetic model was assumed and validated as being of the first order. Between 50 and 55 °C the extract was more stable at pH 6 and between 57 and 65 °C at pH 5, but was shown to be increasingly unstable at pH 7 as the temperature of the treatment increased. The addition of sorbitol between 10 and 50% (w/w) in the treatment at 62 °C for 30 min increased the half-life values of the phycocyanin extract, proving that its de-colorization was related to degradation of the protein chain.