Thermal and pH Stability of the B-Phycoerythrin from the Red Algae Porphyridium cruentum

Food Biophysics

Volumn 9, Issue 2, 2014, Pages 184-192

  González Ramírez, Emilio ^a   Andújar Sánchez, Montserrat ^a,b   Ortiz Salmerón, Emilia ^a,b   Bacarizo, Julio ^a,b   Cuadri, Celia ^a   Mazzuca Sobczuk, Tania ^a   Ibáñez, María José ^a   Cámara Artigas, Ana ^a,b   Martínez Rodríguez, Sergio ^a,b,c  

^a UNIVERSITY OF ALMERÍA   (Spain)

^b BITAL   (Spain)

^c UNIVERSITY OF GRANADA   (Spain)

Author keywords

B PE; Phycobiliprotein; Phycoerythrin; Stability

Indexed keywords

ALGAE; CONVERGENCE OF NUMERICAL METHODS; PH EFFECTS;

B-PE; BIOPHYSICAL CHARACTERIZATION; FLUORESCENT PROBES; FUNCTIONAL PROPERTIES; OLIGOMERIC STRUCTURE; PHYCOBILIPROTEIN; PHYCOERYTHRIN; SPECTRAL PROPERTIES;

PROTEINS;

ALGAE; PORPHYRIDIUM; PORPHYRIDIUM PURPUREUM; RHODOPHYTA;

EID: 84901036925     PISSN: 15571858     EISSN: 15571866     Source Type: Journal    
DOI: 10.1007/s11483-014-9331-x     Document Type: Article

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