@conference{
author = "Veličković, Luka and Combet, Sophie and Nikolić, Milan and Minić, Simeon",
year = "2023",
abstract = "C-phycocyanin (C-PC), a blue, light-harvesting protein from Arthrospira platensis, is known for industrial application as a food colourant. However, thermal treatment has detrimental effects on C-PC colour due to sensitivity to high temperatures; therefore, its application in the food industry is limited. Hence, stabilisation of the C-PC structure by adding small, food-derived molecules (e.g. sugars) or applying an alternative approach to thermal treatment, such as high-pressure (HP), may allow broader use of this protein. We aimed to study HP and thermal stability of C-PC in the presence of selected sugars (glucose, fructose and sucrose). Ex-situ absorption spectroscopy showed that 18% of glucose, sucrose and fructose solutions, upon incubation at 65℃, exhibit higher colour preservation (91.4, 52.9 and 52.5%, respectively) in comparison to the control (46.9%). HP treatment of C-PC at 450 MPa in 18% solutions of glucose, sucrose and fructose showed 90.1, 93.2 and 74.2% of residual absorbance, respectively, while the HP treatment of control gives 82.3% of residual absorbance. In situ thermal fluorescence measurements revealed that free C-PC has a melting point (Tm) of 55.4°C. In comparison, glucose and sucrose increase Tm of C-PC to 64.4 and 61.4°C, respectively, while fructose does not significantly influence C-PC melting point. In situ HP fluorescence study confirms the stabilisation effects of sugars: the transition pressure (P1/2) of C-PC (230 MPa) is substantially increased in the presence of glucose (277 MPa), sucrose (304 MPa) and fructose (273 MPa). These results showed that HP treatment has significantly less detrimental effects on C-PC colour stability than thermal treatment, and the overall stability of C-PC is substantially increased in the presence of sugars. In contrast, the sugar type determines the stabilisation effect's extent. Consequently, HP treatment of C-PC-containing food could provide an alternative to thermal processing to avoid losing its vivid blue colour.",
publisher = "FEBS Press",
journal = "The 47th FEBS Congress, 8-12 July, Tours, France",
title = "Effects of sugars on thermal and high-pressure stability of C-phycocyanin from Arthrospira platensis",
pages = "232-233",
url = "https://hdl.handle.net/21.15107/rcub_cherry_6451"
}