Colour evaluation of a phycobiliprotein-rich extract obtained from Nostoc PCC9205 in acidic solutions and yogurt.

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Abstract

Phycobiliproteins are coloured proteins produced by cyanobacteria, which have several applications because of their colour properties. However, there is no available information about the colour stability of phycobiliproteins from Nostoc sp. in food systems. The aim of this work was to study the colour stability of a purple-coloured phycobiliprotein-rich extract from the cyanobacterium Nostoc PCC9205 in acidic solutions and yogurt.

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Journal

Journal ID (iso-abbrev): J Sci Food Agric

Title: Journal of the science of food and agriculture

Publisher: Wiley

ISSN (Electronic): 1097-0010

ISSN (Print): 0022-5142

Publication date (Electronic): Feb 2012

Volume: 92

Issue: 3

Affiliations

[1 ] Departamento de Bromatologia, Faculdade de Farmácia, Universidade Federal Fluminense, Rio de Janeiro, Brazil.

Article

DOI: 10.1002/jsfa.4614

PubMed ID: 22095681

SO-VID: 6cad3703-f007-4590-b067-2a7791b8ba17

History

Keywords: Nostoc PCC9205,colorimetry,colour stability,phycolbiliproteins,sensory evaluation

Data availability:

Keywords: Nostoc PCC9205, colorimetry, colour stability, phycolbiliproteins, sensory evaluation

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