C-phycocyanin is a natural blue dye extracted from Spirulina platensis, which has many applications in the food and pharmaceutical industries. In this paper the effect of pH and temperature on the adsorption of C-phycocyanin onto two different ion exchange resins (Streamline DEAE and Streamline Q XL) for expanded bed adsorption chromatography was investigated. Moreover, the kinetics and adsorption isotherm were evaluated. The equilibrium for the Q XL matrix was reached after 60 min, while for DEAE it was only reached after 140 min. C-phycocyanin showed the highest partition coefficient at pH 7.5 for both resins at 25 ºC. The C-phycocyanin adsorption isotherm was very well represented by the Langmuir, Freundlich and Langmuir-Freundlich models, where the estimated values for Qm and Kd obtained by the Langmuir isotherm were, respectively, 33.92 mg.mL-1 and 0.123 mg.mL-1 for DEAE, and 28.12 mg.mL-1 and 0.082 mg.mL-1 for the Q XL matrix. A negative cooperativity was observed for C-phycocyanin binding when the Q XL matrix was used, while the cooperativity was purely independent using the DEAE matrix.

C-Phycocyanin is a natural blue dye used in food and pharmaceutical industry. In the present study, a simple and efficient method to extract C-phycocyanin from Spirulina platensis wet biomass is reported. The extractions were carried out using six different methods, including chemical (organic and inorganic acid treatment), physical (freezing and thawing, sonication, homogenization) and enzymatic (lysozyme treatment) methods. The extraction using ultrasonic bath in the presence of glass pearls in the biomass proved to be the most efficient method, 56% higher than using freezing and thawing (the method most frequently used), and presented a extraction yield of 43.75 mg.g-1 and a C-phycocyanin concentration of 0.21 mg.mL-1.

The conditions for maximization enzymatic activity were determined using experimental design and inulinase from Kluyveromyces marxianus ATCC 16045. The effects of substrate concentration (sucrose and inulin), pH and temperature on inulinase activity were verified using four factorial design and surface response analysis. Using sucrose as substrate. It has bean shown that the effects sucrose on enzymatic activity is not statistically significant and the best condition for the highest activity (110 U/mL) was achieved with temperature between 60°C and 68°C and pH between 4.5 and 5.0. Using inulin as substrate it was verified that temperature is the only variable statistically significant and the maximum activity was 7.3 U/mL at temperature between 50°C and 51°C.