A new version of this entry is available:
Loading...
Article
2024
Improving the colloidal stability of pectin–phycocyanin complexes by increasing the mixing ratio
Improving the colloidal stability of pectin–phycocyanin complexes by increasing the mixing ratio
Abstract (English)
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.
File is subject to an embargo until
This is a correction to:
A correction to this entry is available:
This is a new version of:
Notes
Publication license
Publication series
Published in
Journal of food science, 89 (2024), 2, 1086-1097.
https://doi.org/10.1111/1750-3841.16917.
ISSN: 1750-3841
Faculty
Institute
Examination date
Supervisor
Edition / version
Citation
DOI
ISSN
ISBN
Language
English
Publisher
Publisher place
Classification (DDC)
660 Chemical engineerin
Original object
Standardized keywords (GND)
Sustainable Development Goals
BibTeX
@article{Buecker2024,
url = {https://hohpublica.uni-hohenheim.de/handle/123456789/16096},
doi = {10.1111/1750-3841.16917},
author = {Buecker, Stephan and Gibis, Monika and Bartmann, Laura et al.},
title = {Improving the colloidal stability of pectin–phycocyanin complexes by increasing the mixing ratio},
journal = {Journal of food science},
year = {2024},
volume = {89},
number = {2},
}