Stability and Antioxidant Activity of R-Phycoerythrin from Gracilaria birdiae

被引：2

作者：

de Aguiar, Antonia Livania Linhares ^{[1
]}

Araujo, Marjory Lima Holanda ^{[2
]}

Martins, Jessica Roberta Pereira ^{[2
]}

da Silva, Isabele Braga ^{[2
]}

da Silva, Elisabeth Mary Cunha ^{[1
]}

机构：

[1] Univ Fed Ceara, Dept Food Engn, Mister Hull Ave 2977, Block 858, Campus Pici, BR-60356000 Fortaleza, Ceara, Brazil

[2] Univ Fed Ceara, Dept Biochem & Mol Biol, Fortaleza, Brazil

来源：

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY | 2023年 / 32卷 / 04期

关键词：

Protein; pigment; macroalgae; R-phycoerythrin; antioxidant activity; ASSISTED EXTRACTION; AGAR YIELD; HOT-AIR; PURIFICATION; PHYCOCYANIN; OPTIMIZATION; PIGMENTS; MICROENCAPSULATION; PHYCOBILIPROTEINS; BIOACTIVITY;

D O I：

10.1080/10498850.2023.2234895

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

R-phycoerythrin (R-PE) is a red pigment present in algae with potential application in the biotechnology industry. This study aims the physical-chemical characterization and antioxidant activity of R-phycoerythrin from Gracilaria birdiae (CE-Gb). The spectroscopic stability of the pigment against different additives was also evaluated. The results showed antioxidant activity dependent on pigment concentration. Furthermore, the degradation of R-PE was maximum in CE-Gb without preservatives, and the addition of ascorbic acid (AA) reduced the color loss of the pigment during storage. G. birdiae proved to be a potential source of R-PE, which can be used as a dye in the food industry.

引用

页码：489 / 503

页数：15

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