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Time-temperature-resolved functional and structural changes of phycocyanin extracted from Arthrospira platensis/Spirulina.
Food Chem. 2020 Jun 30; 316:126374.FC

Abstract

Arthrospira platensis, commonly known as Spirulina, gains increasing importance as alternative protein source for food production and biotechnological systems. A promising area is functional high-value algae extracts, rich in phycocyanin, a protein-pigment complex derived from A. platensis. This complex has proven functionality as the only natural blue colorant, fluorescent marker and therapeutic agent. The structure-function relationship is heat sensitive, making thermal processing in its production and its subsequent application a crucial aspect. In continuous high-temperature short-time treatments, it was shown how a purified phycocyanin (mixture of allophycocyanin and c-phycocyanin) disassembled and denatured between 50 and 70 °C. Three characteristic transition temperatures were allocated to specific quaternary aggregates. In contrast to sequential chemical denaturation, phycocyanin's chromophore and protein structure were simultaneously affected by thermal processing. Through a functionality assessment, the findings help optimize the efficiency of raw material usage by defining a processing window, enabling targeted process control resulting in desired product properties.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Böcker L
ETH Zurich, Department of Health Science and Technology, Institute of Food, Nutrition and Health, Sustainable Food Processing Laboratory, Schmelzbergstrasse 9, 8092 Zurich, Switzerland.
Hostettler T
ETH Zurich, Department of Health Science and Technology, Institute of Food, Nutrition and Health, Sustainable Food Processing Laboratory, Schmelzbergstrasse 9, 8092 Zurich, Switzerland.
Diener M
ETH Zurich, Department of Health Science and Technology, Institute of Food, Nutrition and Health, Food and Soft Materials Laboratory, Schmelzbergstrasse 9, 8092 Zurich, Switzerland.
Eder S
ETH Zurich, Department of Health Science and Technology, Institute of Food, Nutrition and Health, Food Biochemistry Laboratory, Schmelzbergstrasse 9, 8092 Zurich, Switzerland.
Demuth T
ETH Zurich, Department of Health Science and Technology, Institute of Food, Nutrition and Health, Food Biochemistry Laboratory, Schmelzbergstrasse 9, 8092 Zurich, Switzerland.
Adamcik J
ETH Zurich, Department of Health Science and Technology, Institute of Food, Nutrition and Health, Food and Soft Materials Laboratory, Schmelzbergstrasse 9, 8092 Zurich, Switzerland.
Reineke K
GNT Europa GmbH, Germany.
Leeb E
GNT Europa GmbH, Germany.
Nyström L
ETH Zurich, Department of Health Science and Technology, Institute of Food, Nutrition and Health, Food Biochemistry Laboratory, Schmelzbergstrasse 9, 8092 Zurich, Switzerland.
Mathys A
ETH Zurich, Department of Health Science and Technology, Institute of Food, Nutrition and Health, Sustainable Food Processing Laboratory, Schmelzbergstrasse 9, 8092 Zurich, Switzerland. Electronic address: alexander.mathys@hest.ethz.ch.

MeSH

Circular DichroismColorPhycocyaninSpirulinaTemperatureTime Factors

Pub Type(s)

Journal Article

Language

eng

PubMed ID

32066073

Citation

Böcker, Lukas, et al. "Time-temperature-resolved Functional and Structural Changes of Phycocyanin Extracted From Arthrospira Platensis/Spirulina." Food Chemistry, vol. 316, 2020, p. 126374.
Böcker L, Hostettler T, Diener M, et al. Time-temperature-resolved functional and structural changes of phycocyanin extracted from Arthrospira platensis/Spirulina. Food Chem. 2020;316:126374.
Böcker, L., Hostettler, T., Diener, M., Eder, S., Demuth, T., Adamcik, J., Reineke, K., Leeb, E., Nyström, L., & Mathys, A. (2020). Time-temperature-resolved functional and structural changes of phycocyanin extracted from Arthrospira platensis/Spirulina. Food Chemistry, 316, 126374. https://doi.org/10.1016/j.foodchem.2020.126374
Böcker L, et al. Time-temperature-resolved Functional and Structural Changes of Phycocyanin Extracted From Arthrospira Platensis/Spirulina. Food Chem. 2020 Jun 30;316:126374. PubMed PMID: 32066073.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Time-temperature-resolved functional and structural changes of phycocyanin extracted from Arthrospira platensis/Spirulina. AU - Böcker,Lukas, AU - Hostettler,Tom, AU - Diener,Michael, AU - Eder,Severin, AU - Demuth,Teresa, AU - Adamcik,Jozef, AU - Reineke,Kai, AU - Leeb,Elena, AU - Nyström,Laura, AU - Mathys,Alexander, Y1 - 2020/02/06/ PY - 2019/08/16/received PY - 2020/01/30/revised PY - 2020/02/05/accepted PY - 2020/2/18/pubmed PY - 2020/5/21/medline PY - 2020/2/18/entrez KW - Biorefinery KW - Functional microalgae proteins KW - High-value compound phycocyanin KW - Pigments KW - Spirulina KW - Thermal processing SP - 126374 EP - 126374 JF - Food chemistry JO - Food Chem VL - 316 N2 - Arthrospira platensis, commonly known as Spirulina, gains increasing importance as alternative protein source for food production and biotechnological systems. A promising area is functional high-value algae extracts, rich in phycocyanin, a protein-pigment complex derived from A. platensis. This complex has proven functionality as the only natural blue colorant, fluorescent marker and therapeutic agent. The structure-function relationship is heat sensitive, making thermal processing in its production and its subsequent application a crucial aspect. In continuous high-temperature short-time treatments, it was shown how a purified phycocyanin (mixture of allophycocyanin and c-phycocyanin) disassembled and denatured between 50 and 70 °C. Three characteristic transition temperatures were allocated to specific quaternary aggregates. In contrast to sequential chemical denaturation, phycocyanin's chromophore and protein structure were simultaneously affected by thermal processing. Through a functionality assessment, the findings help optimize the efficiency of raw material usage by defining a processing window, enabling targeted process control resulting in desired product properties. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/32066073/Time_temperature_resolved_functional_and_structural_changes_of_phycocyanin_extracted_from_Arthrospira_platensis/Spirulina_ DB - PRIME DP - Unbound Medicine ER -