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Probing the stability of the food colourant R-phycoerythrin from dried Nori flakes
dc.creator | Simović, Ana | |
dc.creator | Combet, Sophie | |
dc.creator | Ćirković-Veličković, Tanja | |
dc.creator | Nikolic, Milan | |
dc.creator | Minić, Simeon L. | |
dc.date.accessioned | 2022-04-21T09:43:30Z | |
dc.date.available | 2022-04-21T09:43:30Z | |
dc.date.issued | 2022 | |
dc.identifier.issn | 0308-8146 | |
dc.identifier.uri | http://cherry.chem.bg.ac.rs/handle/123456789/5002 | |
dc.description.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. | sr |
dc.language.iso | en | sr |
dc.publisher | Elsevier | sr |
dc.relation | info:eu-repo/grantAgreement/MESTD/inst-2020/200168/RS// | sr |
dc.relation.isreferencedby | https://cherry.chem.bg.ac.rs/handle/123456789/5003 | |
dc.rights | restrictedAccess | sr |
dc.source | Food Chemistry | sr |
dc.subject | R-phycoerythrin | sr |
dc.subject | High-pressure | sr |
dc.subject | Temperature | sr |
dc.subject | Binding | sr |
dc.subject | Stability | sr |
dc.subject | Metal ions | sr |
dc.title | Probing the stability of the food colourant R-phycoerythrin from dried Nori flakes | sr |
dc.type | article | sr |
dc.rights.license | ARR | sr |
dc.citation.volume | 374 | |
dc.citation.issue | 131780 | |
dc.identifier.wos | 000734151700003 | |
dc.identifier.doi | 10.1016/j.foodchem.2021.131780 | |
dc.citation.rank | aM21~ | |
dc.description.other | Supplementary material: [https://cherry.chem.bg.ac.rs/handle/123456789/5003] | |
dc.type.version | publishedVersion | sr |
dc.identifier.scopus | 2-s2.0-85120666517 |