Optimization of Freeze-thaw Extraction of Phycocyanin from Spirulina platensis

Phycocyanins are used as natural colorants in food industry. This study aimed to determine theefficiency of different buffers compared to distilled water for extraction phycocyanin from Spirulina platensisby freeze-thaw method. The obtained extracts were evaluated by photometric spectroscopy. Highestextraction yields were achieved with distilled water (۶۸ mg/g dw)

کلیدواژه ها:

Phycocyanin ، Extraction ، Spirulina platensis