Phycobiliproteins　(PBPs),　the　family　of　hydrophilic　pigment　proteins　with　fluorescence,　have　great　potential　in　food　industry　as　functional　ingredients.　The　objective　of　this　research　was　to　prepare　and　characterize　food　grade　phycobiliproteins　from　Porphyra　haitanensis,　and　to　investigate　its　application　in　liposome-meat　system.　The　existence　of　both　phycoerythrin　and　phycocyanin　in　food　grade　PBPs　was　confirmed　using　UV-visible　spectrum,　with　3　absorbance　peaks　at　wavelength　of　498　nm,　560　nm　and　615　nm,　respectively.　The　purity　ratio　of　food　grade　PBPs　was　139,　which　was　enhanced　to　3.14　by　DEAE　chromatography.　The　optimum　pH　for　emulsifying　and　gelation　properties　was　10,　and　the　optimum　temperature　for　emulsifying　property　was　40　degrees　C.　The　IC50　values　of　food　grade　PBPs　and　purified　PBPs　were　as　follows:　DPPH　radical　scavenging　activities　were　166　mu　g/mL　and　84　mu　g/mL,　ABTS　radical　scavenging　activities　were　29　mu　g/mL　and　32　mu　g/mL,　Fe2+　chelating　activities　were　200　mu　g/mL　and　32　mu　g/mL,　respectively.　Moreover,　both　linoleic　acid　peroxidation　and　the　growth　of　TBARS　value　in　liposome-meat　system　could　be　inhibited　significantly　by　phycobiliproteins.　The　findings　indicated　that　food　grade　PBPs　from　Porphyra　haitanensis　are　applicable　as　a　potential　additive　to　be　utilized　in　liposome-meat　system.　(C)　2016　Elsevier　Ltd.　All　rights　reserved.