Study of thermodegradation of phycocyanin from Spirulina platensis

Abstract

The objective of this present study was to evaluate the stability of phycocyanin from Spirulina platensis. Thermodegradation of solutions of this colorant at various temperatures (25, 35, 45°C) was studied. This degradation appeared to follow first-order kinetics at whatever temperature and was found to be pH dependent. The experiments revealed an half-life of 38, 41 and 29 days at pH 2.0, 6.5 and 8.0 respectively. So it can be concluded that this protein is more stable at pH < 7. © Lavoisier - La photocopie non autorisée est un délit.