Show simple item record

dc.creatorSimović, Ana
dc.creatorCombet, Sophie
dc.creatorĆirković-Veličković, Tanja
dc.creatorNikolic, Milan
dc.creatorMinić, Simeon L.
dc.date.accessioned2022-04-21T09:43:30Z
dc.date.available2022-04-21T09:43:30Z
dc.date.issued2022
dc.identifier.issn0308-8146
dc.identifier.urihttp://cherry.chem.bg.ac.rs/handle/123456789/5002
dc.description.abstractThis 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.sr
dc.language.isoensr
dc.publisherElseviersr
dc.relationinfo:eu-repo/grantAgreement/MESTD/inst-2020/200168/RS//sr
dc.relation.isreferencedbyhttps://cherry.chem.bg.ac.rs/handle/123456789/5003
dc.rightsrestrictedAccesssr
dc.sourceFood Chemistrysr
dc.subjectR-phycoerythrinsr
dc.subjectHigh-pressuresr
dc.subjectTemperaturesr
dc.subjectBindingsr
dc.subjectStabilitysr
dc.subjectMetal ionssr
dc.titleProbing the stability of the food colourant R-phycoerythrin from dried Nori flakessr
dc.typearticlesr
dc.rights.licenseARRsr
dc.citation.volume374
dc.citation.issue131780
dc.identifier.wos000734151700003
dc.identifier.doi10.1016/j.foodchem.2021.131780
dc.description.otherSupplementary material: [https://cherry.chem.bg.ac.rs/handle/123456789/5003]
dc.type.versionpublishedVersionsr
dc.identifier.scopus2-s2.0-85120666517


Files in this item

Thumbnail

This item appears in the following Collection(s)

Show simple item record