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Allophycocyanin (APC) is a blue colored phycobiliprotein commonly present in the phycobilisomes of cyanobacteria and red algae. Owing to its excellent water solubility, nontoxic nature, and bioactive properties, APC is increasingly recognized as a valuable natural pigment for use in food, nutraceutical, and biomedical fields. This chapter discusses the principles and procedures involved in isolating, purifying, and biochemically characterizing APC obtained from microalgae cultivated under controlled photobioreactor conditions. The extraction and purification processes involve the use of suitable buffers and anion-exchange chromatography to ensure the stability and functionality of the pigment. Effective purification and analytical methods are vital for accurately characterizing APC and assessing its biochemical attributes. Incorporating APC into food formulations can enhance their nutritional and functional properties, supporting the development of health-oriented and value-added food products. Furthermore, the use of APC pigments in food products supports sustainable practices within the food industry by promoting resource-efficient and environmentally friendly approaches. Communally, this protocol chapter highlights the possible microalgae-derived APC as a sustainable and multifunctional natural pigment.

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Purification and Characterization of Allophycocyanin from Microalgae: As a Natural and Food Grade Stable Pigments

  • 章节

  • 发表日期：

    2026年

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  • Laikhuram Sarda Devi,
  • V. J. Sangeetha,
  • Ashoka Shankarappa,
  • Ayaz Mukarram Shaikh

摘要

Allophycocyanin (APC) is a blue colored phycobiliprotein commonly present in the phycobilisomes of cyanobacteria and red algae. Owing to its excellent water solubility, nontoxic nature, and bioactive properties, APC is increasingly recognized as a valuable natural pigment for use in food, nutraceutical, and biomedical fields. This chapter discusses the principles and procedures involved in isolating, purifying, and biochemically characterizing APC obtained from microalgae cultivated under controlled photobioreactor conditions. The extraction and purification processes involve the use of suitable buffers and anion-exchange chromatography to ensure the stability and functionality of the pigment. Effective purification and analytical methods are vital for accurately characterizing APC and assessing its biochemical attributes. Incorporating APC into food formulations can enhance their nutritional and functional properties, supporting the development of health-oriented and value-added food products. Furthermore, the use of APC pigments in food products supports sustainable practices within the food industry by promoting resource-efficient and environmentally friendly approaches. Communally, this protocol chapter highlights the possible microalgae-derived APC as a sustainable and multifunctional natural pigment.