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Degradation kinetics of C-Phycocyanin under isothermal and dynamic thermal treatments.
- Source :
-
Food chemistry [Food Chem] 2022 Jul 15; Vol. 382, pp. 132266. Date of Electronic Publication: 2022 Jan 31. - Publication Year :
- 2022
-
Abstract
- C-Phycocyanin (C-PC) represents an alternative to artificial blue/green dyes in food products. This study characterized and gained insights into C-PC thermal stability mechanisms and provided a model to estimate its thermal degradation. Aqueous solutions of C-PC (0.3 μM, pH:6.1) were isothermally heated at 45-80 °C. C-PC degradation was monitored based on the photophysical properties of its lumiphores (phycocyanobilins and aromatic aminoacids-AAs). While C-PC was stable at 45 °C, less than 10 min at 80 °C sufficed to degrade most of it. The thermal degradation curves were characterized using the Weibull model, which was validated with data obtained under non-isothermal conditions. Deviations between estimated and experimental values were lower than 8%. Hypsochromic shifts of the AAs' spectra (from 340 to 315 nm) and increase (>30%) in anisotropy at λexc = 280 and 520 nm suggest that colour losses are not solely associated with alterations of the chromophore but also with conformational changes and possible aggregation of the protein subunits.<br /> (Copyright © 2022 Elsevier Ltd. All rights reserved.)
- Subjects :
- Kinetics
Water
Hot Temperature
Phycocyanin
Subjects
Details
- Language :
- English
- ISSN :
- 1873-7072
- Volume :
- 382
- Database :
- MEDLINE
- Journal :
- Food chemistry
- Publication Type :
- Academic Journal
- Accession number :
- 35134719
- Full Text :
- https://doi.org/10.1016/j.foodchem.2022.132266