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Phycoerythrin is a major light-harvesting pigment of red algae, which could be used as a natural dye in foods. The stability of R-phycoerythrin of Grateloupia turuturu and B-phycoerythrin of Porphyridium cruentum in relation to different light exposure times, pHs, and temperatures was studied. Regarding the light exposure time, after 48h, the reduction in concentrations of B-phycoerythrin and R-phycoerythrin were 30±2.4% and 70±1%, respectively. Phycoerythrins presented good stability from pH 4 to 10. At pH 2, the reduction in concentration was 90±4% for B-phycoerythrin and 40±2.5% for R-phycoerythrin while, at pH 12, the phycoerythrins were degraded. Phycoerythrins showed good stability toward temperature, up to 40°C. At 60°C, the reduction in concentrations of B-phycoerythrin and R-phycoerythrin were 50±3.4% and 70±0.18%, respectively. Moreover, the best conditions of storage (-20°C) were determined.
This article was published in the following journal.
Name: Food chemistry
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the aim of this study was to investigate the experiences of Turkish mothers in teething period and the factors affecting teething.
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Situations affecting a significant number of people, that are believed to be sources of difficulty or threaten the stability of the community, and that require programs of amelioration.
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Sequences within RNA that regulate the processing, stability (RNA STABILITY) or translation (TRANSLATION, GENETIC) of RNA.
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The relating of causes to the effects they produce. Causes are termed necessary when they must always precede an effect and sufficient when they initiate or produce an effect. Any of several factors may be associated with the potential disease causation or outcome, including predisposing factors, enabling factors, precipitating factors, reinforcing factors, and risk factors.