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Iron ions increase the thermostability of phycocyanin ofSpirulina maxima |
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| Authors: | Jian-hong Li Zi-hou Tai Tseng Chao-Tsi |
| Institution: | 1.Department of Biology, Nanjing Normal University, 210097, Nanjing, China ;2.State Key Laboratory of Coordination Chemistry, Nanjing University, 210093, Nanjing, China ;3.Department of Biological Science and Biotechnology, Nanjing University, 210093, Nanjing, China ; |
| Abstract: | A spectral method to investigate the effect of Fe3+, Fe2+ on the thermostability of phycocyanin (PC) ofSpirulina maxima showed that iron ions provent decrease of visible light absorbance and fluorescence intensity of PC. Increase in denaturation temperature caused by Fe3+ was observed by the micro-differential scanning calorimetric method. All results showed iron ions maintain the aggregation stability of the PC. The absorption spectrum of phycocyanobilin (PCB, a prosthetic group of PC) with Fe3+ in chloroform was quite different from that of free PCB. |
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