Journal of South China University of Technology (Natural Science Edition) ›› 2008, Vol. 36 ›› Issue (12): 102-105.

• Biological Engineering • Previous Articles     Next Articles

Stability of B-Phycoerythrin/Gel Complex

Hu Jin-mei  Chen Feng  Guo Si-yuan   

  1. School of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, Guangdong, China
  • Received:2007-09-24 Revised:2008-05-13 Online:2008-12-25 Published:2008-12-25
  • Contact: 胡金梅(1976-),女,博士,主要从事海洋生物活性物质的开发与研究. E-mail:hbhjm77@163.com
  • About author:胡金梅(1976-),女,博士,主要从事海洋生物活性物质的开发与研究.
  • Supported by:

    教育部高校博士点基金资助项目(20050561014)

Abstract:

The stabilities of B-phycoerythrin (B-PE)/sodium alginate and B-PE/gelatin complexes were inVestigated by means of the resonance light scattering (RLS), the visible absorption spectroscopy and the differential scanning calorimetry (DSC). The results show that the RLS intensities of the two complexes both increase with the concentrations of sodium alginate and gelatin, respectively, and that B-PE has a stronger interaction with gelatin than with sodium alginate because the light and thermal stability of B-PE/sodium alginate is higher than that of B-PE but lower than that of B-PE/gelatin.

Key words: B-phycoerythrin, gel, complex, stability, differential scanning calorimetry