Study of the preservation of phycocyanin in modules with milk proteins during pasteurization

Abstract The article presents the results of studying degree destruction phycocyanin in composition protein module under various pasteurization modes. objects study were: dry sodium caseinate with a mass fraction 85%, whey concentrate 80% matter, extract containing 42.7 wt.% phycocyanins. 1% aqueous solutions were prepared from each object. Sorption by matrix was carried out combining an solution ratio 1:1, and thermostated at temperature (28.0 ± 0.5)°C for 60 min. modules pasteurized following conditions: 30 minutes 60°C, 2 75°C 0.5 95°C. concentration samples determined spectrophotometric method. Under experimental conditions, spectrophotometry revealed tendency to during studied conditions. It has been established that milk proteins some extent can have thermoprotective effect on phycocyanin. greatest preserving achieved after sample 60°C.