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Article Abstract
Phycocyanin (PC) is found mainly in cyanobacteria and some green algae, and it is a natural pigment. PC is extremely unstable and prone to denaturation under high temperature conditions, which limits its application in the food industry. Commonly, protein stability is improved by polysaccharide encapsulation protection of PC, hydrogen bonding and electrostatic interactions, but the characterization of the complex structure is not in-depth enough and systematic studies are lacking. In the present study, the changes in the thermal stability of PC were explored by complexing with okra polysaccharide (OP) at 60, 75 and 90 °C from various angles of characterization. The results of the study revealed that the concentration of PC solution with added OP was 6.0 %, 4.6 % and 4.6 % higher than that of the control, respectively. The first-order kinetic modelling showed that the half-life of the composite solution was extended by 114.3 %, 29.1 % and 23.2 %. The UV and fluorescence spectra further demonstrated the protection of the secondary structure of PC by OP, and the degradation temperature and antioxidant activity of PC were also improved to a certain extent. Overall, the thermal stability of PC was enhanced through complexation with OP, offering valuable insights for the development of novel natural pigments with improved color stability.
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| http://dx.doi.org/10.1016/j.foodres.2025.116789 | DOI Listing |
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