藻蓝蛋白
帕斯卡化
理论(学习稳定性)
化学
生化工程
计算机科学
传统医学
高压
医学
生物
工程类
机器学习
工程物理
蓝藻
遗传学
细菌
作者
Marco Faieta,Chang Chen,Louis A. Colaruotolo,Leslie Huynh,Maria G. Corradini,Paola Pittia
标识
DOI:10.1016/j.lwt.2024.115965
摘要
C-Phycocyanin (PC) has been proposed as a replacement for synthetic colors in foods. However, C-PC stability is adversely affected during food processing due to exposure to high temperature, pressure, oxygen concentration or extreme pHs. This study assessed the degradation mechanisms of C-PC under a nonthermal pasteurization technology, i.e., High-Pressure Processing (HPP), and identified potential processing protocols to arrest C-PC instability at low pH. Aqueous C-PC solutions (pH:4–6) were subject to HPP (500–600 MPa) for 1–5 min. C-PC stability was monitored based on changes in the photophysical properties of its fluorophores (phycocyanobilin chromophore and aromatic amino acid residues) and particle size. pH significantly affected C-PC's stability towards HPP (
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