Achtung: hohPublica wurde am 18.11.2024 aktualisiert. Falls Sie auf Darstellungsfehler stoßen, löschen Sie bitte Ihren Browser-Cache (Strg + Umschalt + Entf). *** Attention: hohPublica was last updated on November 18, 2024. If you encounter display errors, please delete your browser cache (Ctrl + Shift + Del).

Institut für Lebensmittelwissenschaft und Biotechnologie

Permanent URI for this collectionhttps://hohpublica.uni-hohenheim.de/handle/123456789/6

Browse

Browsing Institut für Lebensmittelwissenschaft und Biotechnologie by Person "Bartmann, Laura"

Type the first few letters and click on the Browse button
Now showing 1 - 1 of 1
  • Thumbnail Image
    Publication
    Improving the colloidal stability of pectin–phycocyanin complexes by increasing the mixing ratio
    (2024) Buecker, Stephan; Gibis, Monika; Bartmann, Laura; Bussler, Sara; Weiss, Jochen
    In the food industry, the phycobiliprotein phycocyanin acts as a color pigment or the functional part of the superfood “Spirulina.” It is industrially extracted from Arthrospira platensis. Current scientific research is focusing on finding complex partners with the potential to stabilize phycocyanin against its sensitivity toward heating and pH changes. Less attention is paid to the factors that influence complexation. This study focuses on the mixing ratio of phycocyanin with pectin. Phycocyanin concentration was fixed, and the mixing ratios ranged from 0.67 to 2.50 (pectin:phycocyanin). All samples were analyzed for their color, size, microscopic structure, zeta potential, and sedimentation stability before and after heating at 85°C. It was found that increasing the pectin content fostered the initial interactions with the protein and chromophore, resulting in a color shift from blue to turquoise. The size of the complexes decreased from several micrometers to nanometers with increasing pectin concentration. Those smaller complexes that were formed at a mixing ratio of 2.5 showed a higher colloidal stability over a period of ∼2 days. It is suggested that at a low mixing ratio (0.67), phycocyanin cannot be completely entrapped within the complexes and attaches to the complex surface as well. This results in aggregation and precipitation of the complexes upon heating. With increasing aggregation and consequently size as well as density of the complexes, sedimentation was accelerated.