22 Phycobiliproteins as Food Additives
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Table 22.1 Food grade (purity) of phycocyanin from diverse species according to extraction
methods
Authors/ratio
Species a
Step purification
Purity
Kaur et al. (2019)
A615/A280
A. fertilisima
Crude extract
0.56 ± 0.04
Ammonium sulfate
saturation (20–75%)
1.96 ± 0.12
Gel filtration
chromatography
3.28 ± 0.2
Munawaroh et al. (2018)
A620/A280
Spirulina fusiformis
Crude Extract
Ammonium Sulfate
precipitation
0.53
Step 1
1.36
Step 2
1.70
Step 3
2.06
Khazi et al. (2018)
A620/A280
A. platensis [NaNo 3 ]
Crude Extract CaCl 2
1.18
70% NH 4 SO 4
fractionation
1.77
Dialysis
2.31
Sephadex-25
3.28
DEAE-Sephadex
4.33
A. platensis [KNO 3 ]
Crude Extract CaCl 2
1.07
70% NH 4 SO 4
fractionation
2.03
Dialysis
2.19
Sephadex-25
3.0
DEAE-Sephadex
4.11
Phormidium sp.
[NH 4 Cl]
Crude Extract CaCl 2
1.15
70% NH 4 SO 4
fractionation
2.34
Dialysis
2.44
Sephadex-25
2.94
DEAE-Sephadex
4.14
Pseudoscillatoria sp.
[NH 4 Cl]
Crude Extract CaCl 2
1.12
70% NH 4 SO 4
fractionation
1.92
Dialysis
2.18
Sephadex-25
3.31
DEAE-Sephadex
4.4
Sala et al. (2018)
A620/A280
S. platensis
Initial
1.08 ± 0.17
Retained—ultrafiltration
1.62 ± 0.04
a Between brackets, nitrogen sources are listed