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 ions
TY - 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 . .
