Iron ions increase the thermostability of phycocyanin ofSpirulina maxima

Li Jian-hong; Tai Zi-hou; Chao-Tsi Tseng

doi:10.1007/BF02849090

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Iron ions increase the thermostability of phycocyanin ofSpirulina maxima

Updated：2023-05-16

- Iron ions increase the thermostability of phycocyanin ofSpirulina maxima
- Journal of Oceanology and Limnology Vol. 16, Issue 1, Pages: 127-132(1998)
- Affiliations：
  
  1. Department of Biology Nanjing Normal University
  2. State Key Laboratory of Coordination Chemistry Nanjing University
  3. Department of Biological Science and Biotechnology Nanjing University
- Author bio：
- Funds：
- DOI：10.1007/BF02849090
  CLC：
- Published：1998
- Accepted：
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Jian-hong, L., Zi-hou, T. & Tseng, CT. Iron ions increase the thermostability of phycocyanin ofSpirulina maxima, ., Chin. J. Ocean. Limnol. 16, (Suppl 1), 127–132 (1998). https://doi.org/10.1007/BF02849090
DOI：

Jian-hong, L., Zi-hou, T. & Tseng, CT. Iron ions increase the thermostability of phycocyanin ofSpirulina maxima, ., Chin. J. Ocean. Limnol. 16, (Suppl 1), 127–132 (1998). https://doi.org/10.1007/BF02849090 DOI：

摘要

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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references

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