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Isolation and characterization of thermostable phycocyanin from Galdieria sulphuraria

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Abstract

Phycocyanin is a highly valuable pigmented protein synthesized by several species of cyanobacteria and red alga. In this study we demonstrate the production of thermostable phycocyanin from the unicellular red alga Galdieria sulphuraria. Phycocyanin was extracted by repeated freeze-thaw cycles and purified in a two-step process using ammonium sulfate fractionation, at 25% and 50% concentrations. Purified phycocyanin exhibited maximum absorbance at 620 nm, and the purity ratio (A620/A280) was found to be greater than 4. The recovery efficiency of phycocyanin from the crude extract was above 80%. In total, approximately 19 milligram pure phycocyanin was obtained from 3 g of wet cell mass of Galdieria sp. Subunits α and β of the protein were separated by SDS-PAGE and analyzed by MALDITOF mass spectrometry for identification, which confirmed that the isolated protein is phycocyanin. The molecular weight of α and β subunits of phycocyanin was found to be 17.6 and 18.4 kDa, respectively.

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Authors and Affiliations

  1. Department of Chemical and Biomolecular Engineering, KAIST, 291 Daehak-ro, 373-1, Guseong-dong, Yuseong-gu, Daejeon, 305-701, Korea

    Myounghoon Moon, Chul Woong Kim, Min S. Park & Ji-Won Yang

  2. Advanced Biomass R&D Center, #2502 Building W1-3, KAIST, 291 Daehak-ro, 373-1, Guseong-dong, Yuseong-gu, Daejeon, 305-701, Korea

    Sanjiv K. Mishra, William I. Suh, Min S. Park & Ji-Won Yang

Authors
  1. Myounghoon Moon
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  2. Sanjiv K. Mishra
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  3. Chul Woong Kim
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  4. William I. Suh
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  5. Min S. Park
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  6. Ji-Won Yang
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Correspondence to Ji-Won Yang.

Additional information

This paper is dedicated to commemorate Prof. Ji-Won Yang (KAIST) for his retirement.

Myounghoon Moon and Sanjiv K. Mishra contributed equally to this work.

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Moon, M., Mishra, S.K., Kim, C.W. et al. Isolation and characterization of thermostable phycocyanin from Galdieria sulphuraria . Korean J. Chem. Eng. 31, 490–495 (2014). https://doi.org/10.1007/s11814-013-0239-9

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  • DOI: https://doi.org/10.1007/s11814-013-0239-9

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