Найдено научных статей и публикаций: 1, для научной тематики: Preservative
1.
Sanjiv K. Mishra, Anupama Shrivastav & S. Mishra*.
- Process Biochemistry , 2008
The effect of selected edible preservatives, citric acid, sucrose and calcium chloride on the stability of C-phycocyanin (C-PC) at 0 5 8C and
35 5 8C was studied in aqueous solution. While screening the edible preservatives for a protein like C-phycocyanin, the denaturation of C-PC
with urea a...
The effect of selected edible preservatives, citric acid, sucrose and calcium chloride on the stability of C-phycocyanin (C-PC) at 0 5 8C and
35 5 8C was studied in aqueous solution. While screening the edible preservatives for a protein like C-phycocyanin, the denaturation of C-PC
with urea as a denaturant and thermal unfolding studies through differential scanning calorimetry (DSC) was carried out to select a stabilizing agent
having Hofmeister series behaviour acting on hydrophobic interactions. While studying the efficacy of edible preservatives, citric acid (4 mg/ml)
was observed to be one of the best preservative for phycocyanin at 35 5 8C in aqueous solution for 45 days with negligible loss which is
comparable to the stability of C-PC at 0 5 8C.
Calcium chloride and sucrose were also found to be effective in maintaining the stability of C-PC in aqueous phase, but at lower temperature.
Citric acid was able to maintain the stability even at higher temperature lasting for more than 1 month in aqueous solution.