Thermal and acidic denaturation of phycocyanin from Arthrospira platensis: Effects of complexation with λ-carrageenan on blue color stability
Stephan Buecker, Lutz Großmann, Myriam Loeffler, Elena Leeb, Jochen Weiß
Topics & Concepts
PhycocyaninChemistryCarrageenanUreaPigmentArthrospiraChromatographyZeta potentialPolysaccharideDenaturation (fissile materials)ElectrophoresisChemical engineeringNuclear chemistryOrganic chemistryFood scienceNanoparticleEngineeringCyanobacteriaGeneticsBiologyBacteriaAlgal biology and biofuel productionBotanical Research and ApplicationsProteins in Food Systems