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    Whey protein improves the stability of C-phycocyanin in acidified conditions during light storage

    Year: 2021

    Journal: Food Chem., Volume 344, MAY 15

    Authors: Zhang, Shuang; Zhang, Zhong; Dadmohammadi, Younas; Li, Ying; Jaiswal, Archana; Abbaspourrad, Alireza

    Organizations: USDA-NIFA [12906255]

    Keywords: Whey protein isolate; C-phycocyanin; Storage stability; QCM-D; Light degradation

    C-phycocyanin is a bright blue natural colorant used in food and beverage applications. However, its color stability is poor in acidic conditions under exposure to light. In this work, we study the use of whey protein isolate (WPI) to protect C-phycocyanin from color degradation. Low concentration (0.05-0.1%) WPI addition delayed (similar to 2 days) the color degradation of C-phycocyanin at pH 3.0 over 5-day storage in light. However, the color degradation was aggravated adversely during 5-day light storage when C-phycocyanin mixed with a higher concentration (similar to 1%) of WPI degraded after heat-treatment. The Fourier transform infrared and fluorescence spectroscopy confirmed that structural changes (e.g., alpha-helix protection and transformation from alpha-helix to beta-sheet) of C-phycocyanin due to interaction with WPI. These results, along with quartz crystal microbalance with dissipation technology outcomes, suggest that a low concentration of WPI may help protect C-phycocyanin's secondary structure from becoming damaged during light storage, preventing its color degradation.
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