Table 3.

The secondary structure of phycocyanin gels with different concentrations of κ-carrageenan/guar gum.

Polysaccharide Concentrations (wt.%)	Types of Polysaccharides	β-Sheet (%)	Random Coil (%)	α-Helix (%)	β-Turn (%)
0	-	25.46 ± 0.01 Bb	12.35 ± 0.02 Aa	13.89 ± 0.01 Ab	48.30 ± 0.01 Db
0.1	CG	24.89 ± 0.01 C	12.05 ± 0.01 B	13.63 ± 0.02 B	49.43 ± 0.01 B
0.2	CG	24.78 ± 0.01 D	11.81 ± 0.02 D	13.50 ± 0.01 D	49.91 ± 0.03 A
0.4	CG	25.70 ± 0.01 A	11.98 ± 0.03 C	13.55 ± 0.01 C	48.77 ± 0.02 C
0.1	GG	25.76 ± 0.02 a	12.23 ± 0.01 b	13.75 ± 0.01 d	48.26 ± 0.01 c
0.2	GG	24.96 ± 0.03 c	12.03 ± 0.01 c	13.87 ± 0.02 c	49.14 ± 0.01 a
0.4	GG	24.44 ± 0.01 d	11.48 ± 0.01 d	23.92 ± 0.03 a	40.16 ± 0.01 d

Results are presented as mean values ± standard deviation of three replicates. Different upper case letters indicate significant differences among different additions of CG (p < 0.05). Different lower case letters indicate significant differences among different additions of GG (p < 0.05).