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Thermal and acidic denaturation of phycocyanin from Arthrospira platensis: Effects of complexation with λ-carrageenan on blue color stability.
Food Chem. 2022 Jun 30; 380:132157.FC

Abstract

The pH and temperature sensitivity of the natural blue pigment phycocyanin from Arthrospira platensis limits its application as food colorant. This study examines the effect of protein stabilization by the anionic polysaccharide λ-carrageenan on phycocyanins color appearance at pH 2.5-6.0, unheated and after heat treatments (70/90 °C). Electrostatic interactions, hydrophobic interactions, hydrogen bonds and disulfide-bridges were assessed by adding NaCl, urea and dithiothreitol (DTT) to the samples. Measurements of the zeta potential, transmittance and two-dimensional gel electrophoresis coupled to mass spectrometry confirmed electrostatic interactions around the zero surface charge of phycocyanin over a broad pH range (∼4.1-6.4). Despite a color shift towards turquoise, the color remained stable during heating, especially below of pH 3.5. Precipitation was inhibited over the entire pH range. Overall, electrostatic complexation of phycocyanin and λ-carrageenan is a promising technique to stabilize proteinaceous colorants, helping to reduce food waste and foster a shift to renewable materials.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Buecker S
Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21, 70599 Stuttgart, Germany.
Grossmann L
Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA.
Loeffler M
Department of Microbial and Molecular Systems, Research Group: Meat Technology & Science of Protein-Rich Foods, Leuven Food Science and Nutrition Research Centre, KU Leuven Ghent Technology Campus, B-9000 Gent, Belgium.
Leeb E
GNT Europa GmbH, 52072 Aachen, Kackertstrasse 22, Germany.
Weiss J
Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21, 70599 Stuttgart, Germany. Electronic address: j.weiss@uni-hohenheim.de.

MeSH

CarrageenanFoodPhycocyaninRefuse DisposalSpirulina

Pub Type(s)

Journal Article

Language

eng

PubMed ID

35077991

Citation

Buecker, Stephan, et al. "Thermal and Acidic Denaturation of Phycocyanin From Arthrospira Platensis: Effects of Complexation With Λ-carrageenan On Blue Color Stability." Food Chemistry, vol. 380, 2022, p. 132157.
Buecker S, Grossmann L, Loeffler M, et al. Thermal and acidic denaturation of phycocyanin from Arthrospira platensis: Effects of complexation with λ-carrageenan on blue color stability. Food Chem. 2022;380:132157.
Buecker, S., Grossmann, L., Loeffler, M., Leeb, E., & Weiss, J. (2022). Thermal and acidic denaturation of phycocyanin from Arthrospira platensis: Effects of complexation with λ-carrageenan on blue color stability. Food Chemistry, 380, 132157. https://doi.org/10.1016/j.foodchem.2022.132157
Buecker S, et al. Thermal and Acidic Denaturation of Phycocyanin From Arthrospira Platensis: Effects of Complexation With Λ-carrageenan On Blue Color Stability. Food Chem. 2022 Jun 30;380:132157. PubMed PMID: 35077991.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Thermal and acidic denaturation of phycocyanin from Arthrospira platensis: Effects of complexation with λ-carrageenan on blue color stability. AU - Buecker,Stephan, AU - Grossmann,Lutz, AU - Loeffler,Myriam, AU - Leeb,Elena, AU - Weiss,Jochen, Y1 - 2022/01/19/ PY - 2021/09/10/received PY - 2021/12/21/revised PY - 2022/01/11/accepted PY - 2022/1/26/pubmed PY - 2022/2/19/medline PY - 2022/1/25/entrez KW - Coacervate KW - Coloring food KW - Phycocyanobilin KW - Proteome KW - Shelf life KW - Sustainability SP - 132157 EP - 132157 JF - Food chemistry JO - Food Chem VL - 380 N2 - The pH and temperature sensitivity of the natural blue pigment phycocyanin from Arthrospira platensis limits its application as food colorant. This study examines the effect of protein stabilization by the anionic polysaccharide λ-carrageenan on phycocyanins color appearance at pH 2.5-6.0, unheated and after heat treatments (70/90 °C). Electrostatic interactions, hydrophobic interactions, hydrogen bonds and disulfide-bridges were assessed by adding NaCl, urea and dithiothreitol (DTT) to the samples. Measurements of the zeta potential, transmittance and two-dimensional gel electrophoresis coupled to mass spectrometry confirmed electrostatic interactions around the zero surface charge of phycocyanin over a broad pH range (∼4.1-6.4). Despite a color shift towards turquoise, the color remained stable during heating, especially below of pH 3.5. Precipitation was inhibited over the entire pH range. Overall, electrostatic complexation of phycocyanin and λ-carrageenan is a promising technique to stabilize proteinaceous colorants, helping to reduce food waste and foster a shift to renewable materials. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/35077991/Thermal_and_acidic_denaturation_of_phycocyanin_from_Arthrospira_platensis:_Effects_of_complexation_with_��_carrageenan_on_blue_color_stability_ DB - PRIME DP - Unbound Medicine ER -