Physicochemical factors affecting the stability of two pigments: R-phycoerythrin of Grateloupia turuturu and B-phycoerythrin of Porphyridium cruentum

  • Food Chem. 2014 May 1:150:400-7. doi: 10.1016/j.foodchem.2013.10.113.
Mathilde Munier  1 ,  Sébastien Jubeau  2 ,  Alva Wijaya  1 ,  Michèle Morançais  1 ,  Justine Dumay  1 ,  Luc Marchal  2 ,  Pascal Jaouen  2 ,  Joël Fleurence  3
Affiliations
  • 1. Mer Molécule Santé, EA 2160, Université de Nantes, Pôle Mer et Littoral, 2 rue de la Houssinière, BP 92208, 44322 Nantes Cedex 3, France.
  • 2. Laboratoire de Génie des Procédés Environnement Agro-alimentaire (GEPEA), UMR CNRS 6144, Université de Nantes, Pôle Mer et Littoral, 37 Boulevard de l'Université, BP 406, 44602 Saint-Nazaire Cedex, France.
  • 3. Mer Molécule Santé, EA 2160, Université de Nantes, Pôle Mer et Littoral, 2 rue de la Houssinière, BP 92208, 44322 Nantes Cedex 3, France. Electronic address: [email protected].
PMID: 24360468 DOI: 10.1016/j.foodchem.2013.10.113
Abstract

Phycoerythrin is a major light-harvesting pigment of red algae, which could be used as a natural dye in foods. The stability of R-phycoerythrin of Grateloupia turuturu and B-phycoerythrin of Porphyridium cruentum in relation to different light exposure times, pHs, and temperatures was studied. Regarding the light exposure time, after 48h, the reduction in concentrations of B-phycoerythrin and R-phycoerythrin were 30±2.4% and 70±1%, respectively. Phycoerythrins presented good stability from pH 4 to 10. At pH 2, the reduction in concentration was 90±4% for B-phycoerythrin and 40±2.5% for R-phycoerythrin while, at pH 12, the phycoerythrins were degraded. Phycoerythrins showed good stability toward temperature, up to 40°C. At 60°C, the reduction in concentrations of B-phycoerythrin and R-phycoerythrin were 50±3.4% and 70±0.18%, respectively. Moreover, the best conditions of storage (-20°C) were determined.

Keywords
B-PE; B-phycoerythrin; CE; Grateloupia turuturu; Light stability; PBP; PE; PI; Phycoerythrins; Porphyridium cruentum; R-PE; R-phycoerythrin; Temperature stability; crude extract; pH stability; phycobiliprotein; phycoerythrin; purity index.
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