Sugar-mediated thermal stabilisation of C-phycocyanin from Arthrospira platensis
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
C-phycocyanin (C-PC), the major protein of cyanobacteria Arthrospira platensis, is a blue
pigment that primarily transfers energy during photosynthesis.It has diverse
biotechnological applications since it can be used in nutraceutical, cosmetics,
pharmaceutical industries, and biomedical research.Its intensive blue colour and strong
antioxidant activity give C-PC significant potential to replace synthetic colourants in the
food industry. However, thermal treatment of food has detrimental effects on C-PC colour
due to sensitivity to higher temperatures; therefore,the application of this natural colourant
in food and other products is limited. Hence, improving C-PC stability is the major
challenge for successful application in food and beverages colouring. In the light of this,we
aim to investigate the thermal stability of C-PC in the presence of selected sugars (glucose,
fructose and sucrose), commonly used in the food industry. Ex-situabsorption
spectrophotometryshowed that ...18% solution (w/v) of glucose, sucrose and fructose at pH
7,upon incubation at 65℃, exhibit 91.4, 52.9 and 52.5% of colour preservation,
respectively.In situ fluorescence measurements revealed that free C-PC has a melting point
of 55.4°C, while the presence of glucose and sucrose increases the melting point of C-PC
to 64.4 and 61.4°C, respectively. On the other hand, fructose does not significantly
influence the C-PC melting point. These results show that the thermal stability ofthe CPCsolution is substantially increased in the presence of sugars, while the type of sugar
significantly determines the extent of the stabilisation effect. Overall, our study provides
the strategy for enhancing the application potential of C-PC as natural food colourant,
providing a food product with vivid blue colour and substantial antioxidant activities.
Кључне речи:
C-phycocyanin / thermal stability / sugar / colourИзвор:
Serbian Biochemical Society, The XI Conference "Amazing Biochemistry" Novi Sad, Faculty of Sciences, 22nd and 23rd of September, 2022, 2022, 165-165Издавач:
- Belgrade : Serbian Biochemical Society
Финансирање / пројекти:
- ANSO, Project No. ANSO-CR-PP-2021-01
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200288 (Иновациони центар Хемијског факултета у Београду доо) (RS-MESTD-inst-2020-200288)
Колекције
Институција/група
Hemijski fakultet / Faculty of ChemistryTY - CONF AU - Veličković, Luka AU - Nikolić, Milan AU - Minić, Simeon L. PY - 2022 UR - http://cherry.chem.bg.ac.rs/handle/123456789/5780 AB - C-phycocyanin (C-PC), the major protein of cyanobacteria Arthrospira platensis, is a blue pigment that primarily transfers energy during photosynthesis.It has diverse biotechnological applications since it can be used in nutraceutical, cosmetics, pharmaceutical industries, and biomedical research.Its intensive blue colour and strong antioxidant activity give C-PC significant potential to replace synthetic colourants in the food industry. However, thermal treatment of food has detrimental effects on C-PC colour due to sensitivity to higher temperatures; therefore,the application of this natural colourant in food and other products is limited. Hence, improving C-PC stability is the major challenge for successful application in food and beverages colouring. In the light of this,we aim to investigate the thermal stability of C-PC in the presence of selected sugars (glucose, fructose and sucrose), commonly used in the food industry. Ex-situabsorption spectrophotometryshowed that 18% solution (w/v) of glucose, sucrose and fructose at pH 7,upon incubation at 65℃, exhibit 91.4, 52.9 and 52.5% of colour preservation, respectively.In situ fluorescence measurements revealed that free C-PC has a melting point of 55.4°C, while the presence of glucose and sucrose increases the melting point of C-PC to 64.4 and 61.4°C, respectively. On the other hand, fructose does not significantly influence the C-PC melting point. These results show that the thermal stability ofthe CPCsolution is substantially increased in the presence of sugars, while the type of sugar significantly determines the extent of the stabilisation effect. Overall, our study provides the strategy for enhancing the application potential of C-PC as natural food colourant, providing a food product with vivid blue colour and substantial antioxidant activities. PB - Belgrade : Serbian Biochemical Society C3 - Serbian Biochemical Society, The XI Conference "Amazing Biochemistry" Novi Sad, Faculty of Sciences, 22nd and 23rd of September, 2022 T1 - Sugar-mediated thermal stabilisation of C-phycocyanin from Arthrospira platensis SP - 165 EP - 165 UR - https://hdl.handle.net/21.15107/rcub_cherry_5780 ER -
@conference{ author = "Veličković, Luka and Nikolić, Milan and Minić, Simeon L.", year = "2022", abstract = "C-phycocyanin (C-PC), the major protein of cyanobacteria Arthrospira platensis, is a blue pigment that primarily transfers energy during photosynthesis.It has diverse biotechnological applications since it can be used in nutraceutical, cosmetics, pharmaceutical industries, and biomedical research.Its intensive blue colour and strong antioxidant activity give C-PC significant potential to replace synthetic colourants in the food industry. However, thermal treatment of food has detrimental effects on C-PC colour due to sensitivity to higher temperatures; therefore,the application of this natural colourant in food and other products is limited. Hence, improving C-PC stability is the major challenge for successful application in food and beverages colouring. In the light of this,we aim to investigate the thermal stability of C-PC in the presence of selected sugars (glucose, fructose and sucrose), commonly used in the food industry. Ex-situabsorption spectrophotometryshowed that 18% solution (w/v) of glucose, sucrose and fructose at pH 7,upon incubation at 65℃, exhibit 91.4, 52.9 and 52.5% of colour preservation, respectively.In situ fluorescence measurements revealed that free C-PC has a melting point of 55.4°C, while the presence of glucose and sucrose increases the melting point of C-PC to 64.4 and 61.4°C, respectively. On the other hand, fructose does not significantly influence the C-PC melting point. These results show that the thermal stability ofthe CPCsolution is substantially increased in the presence of sugars, while the type of sugar significantly determines the extent of the stabilisation effect. Overall, our study provides the strategy for enhancing the application potential of C-PC as natural food colourant, providing a food product with vivid blue colour and substantial antioxidant activities.", publisher = "Belgrade : Serbian Biochemical Society", journal = "Serbian Biochemical Society, The XI Conference "Amazing Biochemistry" Novi Sad, Faculty of Sciences, 22nd and 23rd of September, 2022", title = "Sugar-mediated thermal stabilisation of C-phycocyanin from Arthrospira platensis", pages = "165-165", url = "https://hdl.handle.net/21.15107/rcub_cherry_5780" }
Veličković, L., Nikolić, M.,& Minić, S. L.. (2022). Sugar-mediated thermal stabilisation of C-phycocyanin from Arthrospira platensis. in Serbian Biochemical Society, The XI Conference "Amazing Biochemistry" Novi Sad, Faculty of Sciences, 22nd and 23rd of September, 2022 Belgrade : Serbian Biochemical Society., 165-165. https://hdl.handle.net/21.15107/rcub_cherry_5780
Veličković L, Nikolić M, Minić SL. Sugar-mediated thermal stabilisation of C-phycocyanin from Arthrospira platensis. in Serbian Biochemical Society, The XI Conference "Amazing Biochemistry" Novi Sad, Faculty of Sciences, 22nd and 23rd of September, 2022. 2022;:165-165. https://hdl.handle.net/21.15107/rcub_cherry_5780 .
Veličković, Luka, Nikolić, Milan, Minić, Simeon L., "Sugar-mediated thermal stabilisation of C-phycocyanin from Arthrospira platensis" in Serbian Biochemical Society, The XI Conference "Amazing Biochemistry" Novi Sad, Faculty of Sciences, 22nd and 23rd of September, 2022 (2022):165-165, https://hdl.handle.net/21.15107/rcub_cherry_5780 .