A Novel Approach extract C – phycocyanin, A Natural Food Colourant from Nostoc Muscorum
अन्वेषक	Dr. Nirupama Mallick & Dr. Gargi Das
Patent	Filed
The method developed is very easy to handle i.e. pigment is extracted in water by increasing the temperature to 550C The present method takes only 3 hrs as compared to the existing process which normally takes several days. Temperature aided procedure results in complete extraction of phycocyanin in a single cycle. Extraction by previous method takes minimum of three cycles for complete recovery. In the present method water is used instead of buffer solution for extraction of C-phycocyanin. The phycocyanin recovered by this process shows no difference in the spectral properties indicating that sample is not contaminated by chlorophyll, allophycocyanin or phycoerythrin. Samples extracted by prior method of homogenization shows a minor peak at 678 nm indicating contamination of chlorophyll. C-phycocyanin extracted by the present method is more thermostable. It does not loose its stability when incubated at 550C for 12 hrs. It is stable even after incubation for 30 min at 650C and reached half-life only at 850C (incubated for 30 min). However, phycocyanin extracted by the prior method is unstable even at 450C and above. The pigment extracted by this method is stable at a wider pH range (5.0 – 10.0) when compared to that of the existing method where the phycocyanin lost its stability above pH 7.5.

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