22 Phycobiliproteins as Food Additives
571
Dewi, E. N., Kurniasih, R. A., & Purnamayati, L. (2018). The application of microencapsulated
phycocyanin as a blue natural colorant to the quality of jelly candy.Paper presented at the
IOP Conference Series: Earth and Environmental Science, 116(1). https://doi.org/10.1088/17551315/116/1/012047.
Dewi, E. N., Purnamayati, L., & Kurniasih, R. A. (2017). Physical characteristics of phycocyanin
from spirulina microcapsules using different coating materials with freeze drying method. Paper
presented at the IOP Conference Series: Earth and Environmental Science, 55(1). https://doi.org/
10.1088/1755-1315/55/1/012060.
Edwards, M. R., Hauer, C., Stack, R. F., Eisele, L. E., & MacColl, R. (1997). Thermophilic Cphycocyanin: Effect of temperature, monomer stability, and structure. Biochimica Et Biophysica
Acta—Bioenergetics, 1321(2), 157–164. https://doi.org/10.1016/S0005-2728(97)00056-X.
Eisele, L. E., Bakhru, S. H., Liu, X., MacColl, R., & Edwards, M. R. (2000). Studies on Cphycocyanin from cyanidium caldarium, a eukaryote at the extremes of habitat. Biochimica Et
Biophysica Acta-Bioenergetics, 1456(2–3), 99–107. https://doi.org/10.1016/S0005-2728(99)001
10-3.
Falkeborg, M. F., Roda-Serrat, M. C., Burnæs, K. L., & Nielsen, A. L. D. (2018). Stabilising
phycocyanin by anionic micelles. Food Chemistry, 239, 771–780. https://doi.org/10.1016/j.foo
dchem.2017.07.007.
Gantt, E., & Conti, S. F. (1966). Granules associated with the chloroplast lamellae of porphyridium
cruentum. The Journal of Cell Biology, 29(3), 423–434. https://doi.org/10.1083/jcb.29.3.423.
Hadiyanto, Christwardana, M., Sutanto, H., Suzery, M., Amelia, D., & Aritonang, R. F. (2018).
Kinetic study on the effects of sugar addition on the thermal degradation of phycocyanin from
spirulina sp. Food Bioscience, 22, 85–90. https://doi.org/10.1016/j.fbio.2018.01.007.
Hayashi, N. R., Terazono, K., Hasegawa, N., Kodama, T., & Igarashi, Y. (1997). Identification and
characterization of phycobiliprotein from a thermophilic cyanobacterium, chroococcidiopsis sp.
strain TS-821. Journal of Fermentation and Bioengineering, 84(5), 475–477. https://doi.org/10.
1016/S0922-338X(97)82011-9.
Kannaujiya, V. K., & Sinha, R. P. (2016). Thermokinetic stability of phycocyanin and phycoerythrin
in food-grade preservatives. Journal of Applied Phycology, 28(2), 1063–1070. https://doi.org/10.
1007/s10811-015-0638-x.
Kaur, S., Khattar, J. I. S., Singh, Y., Singh, D. P., & Ahluwalia, A. S. (2019). Extraction, purification
and characterisation of phycocyanin from anabaena fertilissima PUPCCC 410.5: As a natural
and food grade stable pigment. Journal of Applied Phycology. https://doi.org/10.1007/s10811018-1722-9.
Khazi, M. I., Demirel, Z., & Dalay, M. C. (2018). Evaluation of growth and phycobiliprotein
composition of cyanobacteria isolates cultivated in different nitrogen sources. Journal of Applied
Phycology, 30(3), 1513–1523. https://doi.org/10.1007/s10811-018-1398-1.
Kuddus, M., Singh, P., Thomas, G., & Al-Hazimi, A. (2013). Recent developments in production and
biotechnological applications of C-phycocyanin. BioMed Research International, 2013. https://
doi.org/10.1155/2013/742859.
Larrosa, A. P. Q., Camara, Á. S., Pohndorf, R. S., da Rocha, S. F., & Pinto, L. A. A. (2018).
Physicochemical, biochemical, and thermal properties of arthrospira (spirulina) biomass dried in
spouted bed at different conditions. Journal of Applied Phycology, 30(2), 1019–1029. https://doi.
org/10.1007/s10811-017-1265-5.
Leu, J.-Y., Lin, T.-H., Selvamani, M. J. P., Chen, H.-C., Liang, J.-Z., & Pan, K.-M. (2013). Characterization of a novel thermophilic cyanobacterial strain from Taian hot springs in Taiwan for
high CO 2 mitigation and C-phycocyanin extraction. Process Biochemistry, 48(1), 41–48. https://
doi.org/10.1016/j.procbio.2012.09.019.
Liang, Y., Kaczmarek, M. B., Kasprzak, A. K., Tang, J., Shah, M. M. R., Jin, P., et al. (2018).
Thermosynechococcaceae as a source of thermostable C-phycocyanins: Properties and molecular
insights. Algal Research, 35, 223–235. https://doi.org/10.1016/j.algal.2018.08.037.
571
Dewi, E. N., Kurniasih, R. A., & Purnamayati, L. (2018). The application of microencapsulated
phycocyanin as a blue natural colorant to the quality of jelly candy.Paper presented at the
IOP Conference Series: Earth and Environmental Science, 116(1). https://doi.org/10.1088/17551315/116/1/012047.
Dewi, E. N., Purnamayati, L., & Kurniasih, R. A. (2017). Physical characteristics of phycocyanin
from spirulina microcapsules using different coating materials with freeze drying method. Paper
presented at the IOP Conference Series: Earth and Environmental Science, 55(1). https://doi.org/
10.1088/1755-1315/55/1/012060.
Edwards, M. R., Hauer, C., Stack, R. F., Eisele, L. E., & MacColl, R. (1997). Thermophilic Cphycocyanin: Effect of temperature, monomer stability, and structure. Biochimica Et Biophysica
Acta—Bioenergetics, 1321(2), 157–164. https://doi.org/10.1016/S0005-2728(97)00056-X.
Eisele, L. E., Bakhru, S. H., Liu, X., MacColl, R., & Edwards, M. R. (2000). Studies on Cphycocyanin from cyanidium caldarium, a eukaryote at the extremes of habitat. Biochimica Et
Biophysica Acta-Bioenergetics, 1456(2–3), 99–107. https://doi.org/10.1016/S0005-2728(99)001
10-3.
Falkeborg, M. F., Roda-Serrat, M. C., Burnæs, K. L., & Nielsen, A. L. D. (2018). Stabilising
phycocyanin by anionic micelles. Food Chemistry, 239, 771–780. https://doi.org/10.1016/j.foo
dchem.2017.07.007.
Gantt, E., & Conti, S. F. (1966). Granules associated with the chloroplast lamellae of porphyridium
cruentum. The Journal of Cell Biology, 29(3), 423–434. https://doi.org/10.1083/jcb.29.3.423.
Hadiyanto, Christwardana, M., Sutanto, H., Suzery, M., Amelia, D., & Aritonang, R. F. (2018).
Kinetic study on the effects of sugar addition on the thermal degradation of phycocyanin from
spirulina sp. Food Bioscience, 22, 85–90. https://doi.org/10.1016/j.fbio.2018.01.007.
Hayashi, N. R., Terazono, K., Hasegawa, N., Kodama, T., & Igarashi, Y. (1997). Identification and
characterization of phycobiliprotein from a thermophilic cyanobacterium, chroococcidiopsis sp.
strain TS-821. Journal of Fermentation and Bioengineering, 84(5), 475–477. https://doi.org/10.
1016/S0922-338X(97)82011-9.
Kannaujiya, V. K., & Sinha, R. P. (2016). Thermokinetic stability of phycocyanin and phycoerythrin
in food-grade preservatives. Journal of Applied Phycology, 28(2), 1063–1070. https://doi.org/10.
1007/s10811-015-0638-x.
Kaur, S., Khattar, J. I. S., Singh, Y., Singh, D. P., & Ahluwalia, A. S. (2019). Extraction, purification
and characterisation of phycocyanin from anabaena fertilissima PUPCCC 410.5: As a natural
and food grade stable pigment. Journal of Applied Phycology. https://doi.org/10.1007/s10811018-1722-9.
Khazi, M. I., Demirel, Z., & Dalay, M. C. (2018). Evaluation of growth and phycobiliprotein
composition of cyanobacteria isolates cultivated in different nitrogen sources. Journal of Applied
Phycology, 30(3), 1513–1523. https://doi.org/10.1007/s10811-018-1398-1.
Kuddus, M., Singh, P., Thomas, G., & Al-Hazimi, A. (2013). Recent developments in production and
biotechnological applications of C-phycocyanin. BioMed Research International, 2013. https://
doi.org/10.1155/2013/742859.
Larrosa, A. P. Q., Camara, Á. S., Pohndorf, R. S., da Rocha, S. F., & Pinto, L. A. A. (2018).
Physicochemical, biochemical, and thermal properties of arthrospira (spirulina) biomass dried in
spouted bed at different conditions. Journal of Applied Phycology, 30(2), 1019–1029. https://doi.
org/10.1007/s10811-017-1265-5.
Leu, J.-Y., Lin, T.-H., Selvamani, M. J. P., Chen, H.-C., Liang, J.-Z., & Pan, K.-M. (2013). Characterization of a novel thermophilic cyanobacterial strain from Taian hot springs in Taiwan for
high CO 2 mitigation and C-phycocyanin extraction. Process Biochemistry, 48(1), 41–48. https://
doi.org/10.1016/j.procbio.2012.09.019.
Liang, Y., Kaczmarek, M. B., Kasprzak, A. K., Tang, J., Shah, M. M. R., Jin, P., et al. (2018).
Thermosynechococcaceae as a source of thermostable C-phycocyanins: Properties and molecular
insights. Algal Research, 35, 223–235. https://doi.org/10.1016/j.algal.2018.08.037.