The effect of temperature on the stability of the c-phycocyanin, which is produced from Pseudanabaena sp. and arthrospira maxima presserved with different preservatives

The aim of this study was to extract phycocyanin (C-PC) with distilled water and phosphate buffer from Pseudanabaena sp. and Arthrospira maxima species. Also, the effect of selected edible preservatives, citric acid, sucrose, calcium chloride, and chloride+sucrose on the stability of lyophilized C-phycocyanin (C-PC) at 4 °C and 25 °C was studied in aqueous solution. According to the results of the study, the highest C-PC content was detected in Pseudanabaena sp, which is extracted in the phosphate buffer with 0,36 mg/ml. Centrifuged with the ultracentrifugal tube with a cutting capacity of 10 and 50 kDa to increase C-PC purity (620/280) of samples and the highest degree of purity was determined in the group extracted in distilled water of the Pseudanabaena sp species with 1,60. In both types of microalgae, the best protection was detected in the Sucrose group with a combination of calcium chloride+sucrose as a result of the treatment of C-PC with storage-related preservatives at different temperatures. In addition, it was determined that the increase in storage temperature on the strength of the C-PC had a negative effect. As a result, it has been determined that Pseudanabaena sp and Arthrospira maxima are important sources of C-PC, can be extracted in distilled water and, phosphate buffer, have high stability at low temperatures (+4 °C) and in the presence of calcium chloride and sucrose. Keywords: Pseudanabaena sp., Arthrospira maxima, C-Phycocyanin, Temperature Resistance, Preservatives