caa a22 4500 445801077 CHVBK 20180317145141.0 cr unu---uuuuu 170323e20110201xx s 000 0 eng 10.1007/s10337-010-1874-5 doi (NATIONALLICENCE)springer-10.1007/s10337-010-1874-5 Purification of C-Phycocyanin from Spirulina platensis by Single-Step Ion-Exchange Chromatography [Elektronische Daten] [Xiaoxia Liao, Bochao Zhang, Xiaoqin Wang, Huidan Yan, Xuewu Zhang] C-Phycocyanin is a natural blue pigment with many commercial applications in foods, cosmetics, and medicines. In this paper we describe the extraction and purification of C-phycocyanin from the cyanobacterium Spirulina platensis. The procedure is based on adsorption of impurities with chitosan and activated charcoal then one-step ion-exchange chromatography. The dry algal powder was soaked in potassium phosphate buffer for 2h to furnish crude phycocyanin extract of purity 0.93. The crude extract was then treated with chitosan and activated charcoal for 5min, which increased the purity to 2.78. After chromatography on DEAE Sephadex A-25, the purity of phycocyanin was improved to 4.3. The identity of the purified phycocyanin was confirmed by sodium dodecyl sulfate-polyacrylamide gel electrophoretic analysis and by spectroscopic measurements (UV-visible spectrophotometry and spectrofluorimetry). Compared with conventional methods, this method was simple, inexpensive, and time-saving. Springer-Verlag, 2011 Ion-exchange chromatography nationallicence Extraction nationallicence Purification nationallicence Phycocyanin nationallicence Spirulina platensis nationallicence Liao Xiaoxia College of Light Industry and Food Sciences, South China University of Technology, 381 Wushan Road, 510640, Guangzhou, China aut Zhang Bochao College of Light Industry and Food Sciences, South China University of Technology, 381 Wushan Road, 510640, Guangzhou, China aut Wang Xiaoqin College of Light Industry and Food Sciences, South China University of Technology, 381 Wushan Road, 510640, Guangzhou, China aut Yan Huidan College of Light Industry and Food Sciences, South China University of Technology, 381 Wushan Road, 510640, Guangzhou, China aut Zhang Xuewu College of Light Industry and Food Sciences, South China University of Technology, 381 Wushan Road, 510640, Guangzhou, China aut Chromatographia Vieweg Verlag 73/3-4(2011-02-01), 291-296 0009-5893 73:3-4<291 2011 73 10337 https://doi.org/10.1007/s10337-010-1874-5 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s10337-010-1874-5 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Liao Xiaoxia College of Light Industry and Food Sciences, South China University of Technology, 381 Wushan Road, 510640, Guangzhou, China aut NATIONALLICENCE 700 1- Zhang Bochao College of Light Industry and Food Sciences, South China University of Technology, 381 Wushan Road, 510640, Guangzhou, China aut NATIONALLICENCE 700 1- Wang Xiaoqin College of Light Industry and Food Sciences, South China University of Technology, 381 Wushan Road, 510640, Guangzhou, China aut NATIONALLICENCE 700 1- Yan Huidan College of Light Industry and Food Sciences, South China University of Technology, 381 Wushan Road, 510640, Guangzhou, China aut NATIONALLICENCE 700 1- Zhang Xuewu College of Light Industry and Food Sciences, South China University of Technology, 381 Wushan Road, 510640, Guangzhou, China aut NATIONALLICENCE 773 0- Chromatographia Vieweg Verlag 73/3-4(2011-02-01), 291-296 0009-5893 73:3-4<291 2011 73 10337 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer