Fermentation Technology

Khushbu Bhayani

Publications

• Research Article
  Stability of Phycobiliproteins Using Natural Preservative ε- Polylysine (ε-PL)
  Author(s): Sourish Bhattacharya, Khushbu Bhayani, Tonmoy Ghosh, Seema Bajaj, Nitin Trivedi and Sandhya MishraSourish Bhattacharya, Khushbu Bhayani, Tonmoy Ghosh, Seema Bajaj, Nitin Trivedi and Sandhya Mishra
  
  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, ε-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% ε-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 ε-polylysine was 90.5 and 95.24% respectively. 0.02% ε-polylysine (w/v) was found to be optimum for storage of C-PC and C-PE at 4 ± 2°C a.. View More»
  DOI: 10.4172/2167-7972.1000149

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