Influence of storage temperature on the stability of heat treated phycocyanin-λ-carrageenan complexes in liquid formulations
Stephan Buecker, Lutz Großmann, Myriam Loeffler, Elena Leeb, Jochen Weiß
Abstract
The protein-chromophore interactions of phycocyanin are prone to changes in environmental conditions. Loss of these interactions leads to disappearance of the color. After stabilization with λ-carrageenan, phycocyanin can be stabilized over 28 days.
Topics & Concepts
PhycocyaninCarrageenanChromophoreChemistryHeat stabilityChemical engineeringOrganic chemistryFood scienceMaterials scienceBiologyGeneticsBacteriaCyanobacteriaEngineeringComposite materialAlgal biology and biofuel productionSeaweed-derived Bioactive CompoundsProteins in Food Systems