The cyanobacterium Arthrospira platensis, spirulina, is a source of pigments such as phycobiliprotein and phycocyanin. Phycocyanin is used in the food, cosmetics, and pharmaceutical industries because of its antioxidant, anti-inflammatory, and anticancer properties. The different steps involved in extraction and purification of this protein can alter the final properties. In this review, the stability of phycocyanin (pH, temperature, and light) is discussed, considering the physicochemical parameters of kinetic modeling. The optimal working pH range for phycocyanin is between 5.5 and 6.0 and it remains stable up to 45 °C; however, exposure to relatively high temperatures or acidic pH decreases its half-life and increases the degradation kinetic constant. Phycobiliproteins are sensitive to light; preservatives such as mono- and di-saccharides, citric acid, or sodium chloride appear to be effective stabilizing agents. Encapsulation within nano- or micro-structured materials such as nanofibers, microparticles, or nanoparticles, can also preserve or enhance its stability.

蓝藻Arthrospira platensis，螺旋藻，是色素的来源，如藻胆蛋白和藻蓝蛋白。藻蓝蛋白因其抗氧化、抗炎和抗癌特性而被用于食品、化妆品和制药行业。提取和纯化这种蛋白质所涉及的不同步骤可以改变最终的性质。在这篇综述中，考虑到动力学建模的物理化学参数，讨论了藻蓝蛋白的稳定性（pH、温度和光）。藻蓝蛋白的最佳工作 pH 范围在 5.5 和 6.0 之间，并且在高达 45 °C 时保持稳定；然而，暴露于相对较高的温度或酸性 pH 值会降低其半衰期并增加降解动力学常数。藻胆蛋白对光敏感；防腐剂，例如单糖和二糖、柠檬酸、或氯化钠似乎是有效的稳定剂。封装在纳米或微米结构材料（例如纳米纤维、微粒或纳米粒子）中也可以保持或增强其稳定性。