Increased thermal stability of phycocyanin extracted from Spirulina platensis by cysteine addition during enzyme extraction
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100588 |
Resumo: | Abstract Phycocyanin, a natural pigment extracted from spirulina (Spirulina platensis), is used in foods, but its use is limited due to its relatively heat labile nature. Thus, here, we aimed to investigate the effect of cysteine addition on increasing the thermal stability of phycocyanin extracted from spirulina using Collupulin. Our results showed that 0.5% cysteine was the most effective in extracting phycocyanin. Furthermore, 95 °C heat treatment increased the stability of phycocyanin extracted with Collupulin and cysteine. The thermal kinetic model of the phycocyanin extracted with Collupulin and cysteine was confirmed to follow the second order. The activation energy of phycocyanin extracted with Collupulin and cysteine, calculated using the reaction constant (k) obtained from the secondary thermal kinetic model, was 65.3 kJ. Collectively, the addition of 0.5% cysteine increased the thermal stability of phycocyanin extracted with Collupulin, and this phycocyanin could be used in foods that undergo a heating process. |
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Food Science and Technology (Campinas) |
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Increased thermal stability of phycocyanin extracted from Spirulina platensis by cysteine addition during enzyme extractionphycocyaninthermal stabilityCollupulincysteineAbstract Phycocyanin, a natural pigment extracted from spirulina (Spirulina platensis), is used in foods, but its use is limited due to its relatively heat labile nature. Thus, here, we aimed to investigate the effect of cysteine addition on increasing the thermal stability of phycocyanin extracted from spirulina using Collupulin. Our results showed that 0.5% cysteine was the most effective in extracting phycocyanin. Furthermore, 95 °C heat treatment increased the stability of phycocyanin extracted with Collupulin and cysteine. The thermal kinetic model of the phycocyanin extracted with Collupulin and cysteine was confirmed to follow the second order. The activation energy of phycocyanin extracted with Collupulin and cysteine, calculated using the reaction constant (k) obtained from the secondary thermal kinetic model, was 65.3 kJ. Collectively, the addition of 0.5% cysteine increased the thermal stability of phycocyanin extracted with Collupulin, and this phycocyanin could be used in foods that undergo a heating process.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100588Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.15021info:eu-repo/semantics/openAccessLEE,Chi-WooBAE,Gi YeonBAE,Song-HwanSUH,Hyung JooJO,Kyungaeeng2022-02-22T00:00:00Zoai:scielo:S0101-20612022000100588Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-02-22T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Increased thermal stability of phycocyanin extracted from Spirulina platensis by cysteine addition during enzyme extraction |
title |
Increased thermal stability of phycocyanin extracted from Spirulina platensis by cysteine addition during enzyme extraction |
spellingShingle |
Increased thermal stability of phycocyanin extracted from Spirulina platensis by cysteine addition during enzyme extraction LEE,Chi-Woo phycocyanin thermal stability Collupulin cysteine |
title_short |
Increased thermal stability of phycocyanin extracted from Spirulina platensis by cysteine addition during enzyme extraction |
title_full |
Increased thermal stability of phycocyanin extracted from Spirulina platensis by cysteine addition during enzyme extraction |
title_fullStr |
Increased thermal stability of phycocyanin extracted from Spirulina platensis by cysteine addition during enzyme extraction |
title_full_unstemmed |
Increased thermal stability of phycocyanin extracted from Spirulina platensis by cysteine addition during enzyme extraction |
title_sort |
Increased thermal stability of phycocyanin extracted from Spirulina platensis by cysteine addition during enzyme extraction |
author |
LEE,Chi-Woo |
author_facet |
LEE,Chi-Woo BAE,Gi Yeon BAE,Song-Hwan SUH,Hyung Joo JO,Kyungae |
author_role |
author |
author2 |
BAE,Gi Yeon BAE,Song-Hwan SUH,Hyung Joo JO,Kyungae |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
LEE,Chi-Woo BAE,Gi Yeon BAE,Song-Hwan SUH,Hyung Joo JO,Kyungae |
dc.subject.por.fl_str_mv |
phycocyanin thermal stability Collupulin cysteine |
topic |
phycocyanin thermal stability Collupulin cysteine |
description |
Abstract Phycocyanin, a natural pigment extracted from spirulina (Spirulina platensis), is used in foods, but its use is limited due to its relatively heat labile nature. Thus, here, we aimed to investigate the effect of cysteine addition on increasing the thermal stability of phycocyanin extracted from spirulina using Collupulin. Our results showed that 0.5% cysteine was the most effective in extracting phycocyanin. Furthermore, 95 °C heat treatment increased the stability of phycocyanin extracted with Collupulin and cysteine. The thermal kinetic model of the phycocyanin extracted with Collupulin and cysteine was confirmed to follow the second order. The activation energy of phycocyanin extracted with Collupulin and cysteine, calculated using the reaction constant (k) obtained from the secondary thermal kinetic model, was 65.3 kJ. Collectively, the addition of 0.5% cysteine increased the thermal stability of phycocyanin extracted with Collupulin, and this phycocyanin could be used in foods that undergo a heating process. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100588 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100588 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.15021 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.42 2022 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126332051914752 |