Probing the stability of the food colourant R-phycoerythrin from dried Nori flakes.

Food Coloring Agents Phycoerythrin Porphyra Protein Subunits
Binding High-pressure Metal ions R-phycoerythrin Stability Temperature

Journal

Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639

Informations de publication

Date de publication:
16 Apr 2022
Historique:
received: 05 09 2021
revised: 01 12 2021
accepted: 02 12 2021
pubmed: 12 12 2021
medline: 13 1 2022
entrez: 11 12 2021
Statut: ppublish

Résumé

This study aimed to characterise the stability of R-phycoerythrin (R-PE), a vivid natural colourant with emerging potential for application in the food industry. High-quality (A

Identifiants

DOI: 10.1016/j.foodchem.2021.131780 PMID: 34894468
pubmed: 34894468
pii: S0308-8146(21)02786-2
doi: 10.1016/j.foodchem.2021.131780
pii:
doi:

Substances chimiques

Food Coloring Agents 0
Protein Subunits 0
Phycoerythrin 11016-17-4

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

131780

Informations de copyright

Copyright © 2021 Elsevier Ltd. All rights reserved.

Auteurs

Ana Simovic (A)

Centre of Excellence for Molecular Food Sciences & Department of Biochemistry, University of Belgrade, Faculty of Chemistry, Belgrade, Serbia.

Sophie Combet (S)

Université Paris-Saclay, Laboratoire Léon-Brillouin, UMR12 CEA-CNRS, CEA-Saclay, Gif-sur-Yvette CEDEX, France.

Tanja Cirkovic Velickovic (T)

Centre of Excellence for Molecular Food Sciences & Department of Biochemistry, University of Belgrade, Faculty of Chemistry, Belgrade, Serbia; Ghent University Global Campus, Yeonsu-gu, Incheon, South Korea; Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium; Serbian Academy of Sciences and Arts, Belgrade, Serbia.

Milan Nikolic (M)

Centre of Excellence for Molecular Food Sciences & Department of Biochemistry, University of Belgrade, Faculty of Chemistry, Belgrade, Serbia. Electronic address: mnikolic@chem.bg.ac.rs.

Simeon Minic (S)

Centre of Excellence for Molecular Food Sciences & Department of Biochemistry, University of Belgrade, Faculty of Chemistry, Belgrade, Serbia; Université Paris-Saclay, Laboratoire Léon-Brillouin, UMR12 CEA-CNRS, CEA-Saclay, Gif-sur-Yvette CEDEX, France. Electronic address: sminic@chem.bg.ac.rs.

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Classifications MeSH

questionsmedicales.fr › Actions chimiques et utilisations › Utilisations spécialisées de produits chimiques › Colorants alimentaires › Probing the stability of the food colourant...
questionsmedicales.fr › Facteurs biologiques › Pigments biologiques › Phycoérythrine › Probing the stability of the food colourant...
questionsmedicales.fr › Eucaryotes › Rhodophyta › Porphyra › Probing the stability of the food colourant...
questionsmedicales.fr › Acides aminés, peptides et protéines › Protéines › Sous-unités de protéines › Probing the stability of the food colourant...