Exploring and strengthening the potential of R-phycocyanin from Nori flakes as a food colourant

Luka Veličković,Ana Simović,Nikola Gligorijević,Aurélien Thureau, Milica Obradović,Tamara Vasović,Georgios Sotiroudis,Maria Zoumpanioti,Annie Brûlet,Tanja Ćirković Veličković,Sophie Combet,Milan Nikolić,Simeon Minić

Food Chemistry（2023）

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摘要

•R-phycocyanin (R-PC) is purified and characterized from dried Nori flakes.•SAXS data revealed a trimeric structure of R-PC resembling a hollow cylinder model.•R-PC has moderate pH stability, being more stable at acidic than alkaline pH.•Treatment of R-PC at 60 °C has detrimental effects on R-PC colour and activity.•Immobilization of R-PC into alginate beads strongly improves its thermal stability.

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