Probing the stability of the food colourant R-phycoerythrin from dried Nori flakes
Abstract
This study aimed to characterise the stability of R-phycoerythrin (R-PE), a vivid natural colourant with emerging
potential for application in the food industry. High-quality (A560/A280 ≥ 5), native (α-helix content 75%) R-PE
was purified from commercial dried Nori (Porphyra sp.) flakes. Thermal unfolding revealed two transitions (at 56
and 72 ◦C), ascribed to different protein subunits. Contrary to elevated temperature, high-pressure (HP) treatment showed significant advantages: The R-PE unfolding was partly reversible and the colour bleaching was
minimal. Binding of Cu2+ (6.3 × 105 M− 1
) and Zn2+ (1.7 × 103 M− 1
) influenced conformational changes in the
protein tetrapyrrole chromophore without affecting R-PE structure and stability (colour). The results give new
insights into the stability of R-PE suggesting its usefulness for the replacement of toxic synthetic dyes. Preservation of the red colour of R-PE could be considered in fortified food and beverages by HP processing.... R-PE may
act as a biosensor for Cu2+ in aquatic systems.
Keywords:
R-phycoerythrin / High-pressure / Temperature / Binding / Stability / Metal ionsSource:
Food Chemistry, 2022, 374, 131780Publisher:
- Elsevier
Funding / projects:
- Ministry of Science, Technological Development and Innovation of the Republic of Serbia, institutional funding - 200168 (University of Belgrade, Faculty of Chemistry) (RS-MESTD-inst-2020-200168)
Note:
- Supplementary material: https://cherry.chem.bg.ac.rs/handle/123456789/5003
Related info:
- Referenced by
https://cherry.chem.bg.ac.rs/handle/123456789/5003
DOI: 10.1016/j.foodchem.2021.131780
ISSN: 0308-8146
WoS: 000734151700003
Scopus: 2-s2.0-85120666517
Collections
Institution/Community
Hemijski fakultet / Faculty of ChemistryTY - JOUR AU - Simović, Ana AU - Combet, Sophie AU - Ćirković-Veličković, Tanja AU - Nikolic, Milan AU - Minić, Simeon L. PY - 2022 UR - http://cherry.chem.bg.ac.rs/handle/123456789/5002 AB - This study aimed to characterise the stability of R-phycoerythrin (R-PE), a vivid natural colourant with emerging potential for application in the food industry. High-quality (A560/A280 ≥ 5), native (α-helix content 75%) R-PE was purified from commercial dried Nori (Porphyra sp.) flakes. Thermal unfolding revealed two transitions (at 56 and 72 ◦C), ascribed to different protein subunits. Contrary to elevated temperature, high-pressure (HP) treatment showed significant advantages: The R-PE unfolding was partly reversible and the colour bleaching was minimal. Binding of Cu2+ (6.3 × 105 M− 1 ) and Zn2+ (1.7 × 103 M− 1 ) influenced conformational changes in the protein tetrapyrrole chromophore without affecting R-PE structure and stability (colour). The results give new insights into the stability of R-PE suggesting its usefulness for the replacement of toxic synthetic dyes. Preservation of the red colour of R-PE could be considered in fortified food and beverages by HP processing. R-PE may act as a biosensor for Cu2+ in aquatic systems. PB - Elsevier T2 - Food Chemistry T1 - Probing the stability of the food colourant R-phycoerythrin from dried Nori flakes VL - 374 IS - 131780 DO - 10.1016/j.foodchem.2021.131780 ER -
@article{ author = "Simović, Ana and Combet, Sophie and Ćirković-Veličković, Tanja and Nikolic, Milan and Minić, Simeon L.", year = "2022", abstract = "This study aimed to characterise the stability of R-phycoerythrin (R-PE), a vivid natural colourant with emerging potential for application in the food industry. High-quality (A560/A280 ≥ 5), native (α-helix content 75%) R-PE was purified from commercial dried Nori (Porphyra sp.) flakes. Thermal unfolding revealed two transitions (at 56 and 72 ◦C), ascribed to different protein subunits. Contrary to elevated temperature, high-pressure (HP) treatment showed significant advantages: The R-PE unfolding was partly reversible and the colour bleaching was minimal. Binding of Cu2+ (6.3 × 105 M− 1 ) and Zn2+ (1.7 × 103 M− 1 ) influenced conformational changes in the protein tetrapyrrole chromophore without affecting R-PE structure and stability (colour). The results give new insights into the stability of R-PE suggesting its usefulness for the replacement of toxic synthetic dyes. Preservation of the red colour of R-PE could be considered in fortified food and beverages by HP processing. R-PE may act as a biosensor for Cu2+ in aquatic systems.", publisher = "Elsevier", journal = "Food Chemistry", title = "Probing the stability of the food colourant R-phycoerythrin from dried Nori flakes", volume = "374", number = "131780", doi = "10.1016/j.foodchem.2021.131780" }
Simović, A., Combet, S., Ćirković-Veličković, T., Nikolic, M.,& Minić, S. L.. (2022). Probing the stability of the food colourant R-phycoerythrin from dried Nori flakes. in Food Chemistry Elsevier., 374(131780). https://doi.org/10.1016/j.foodchem.2021.131780
Simović A, Combet S, Ćirković-Veličković T, Nikolic M, Minić SL. Probing the stability of the food colourant R-phycoerythrin from dried Nori flakes. in Food Chemistry. 2022;374(131780). doi:10.1016/j.foodchem.2021.131780 .
Simović, Ana, Combet, Sophie, Ćirković-Veličković, Tanja, Nikolic, Milan, Minić, Simeon L., "Probing the stability of the food colourant R-phycoerythrin from dried Nori flakes" in Food Chemistry, 374, no. 131780 (2022), https://doi.org/10.1016/j.foodchem.2021.131780 . .