High Molecular Weight ?-Carrageenan Improves the Color Stability of Phycocyanin by Associative Interactions

Phycocyanin is a protein-chromophore structure present in Arthrospira platensis commonly used as blue-colorant food. Color losses of phycocyanin can be reduced by electrostatic complexation with ?-carrageenan. The aim this study was to investigate the effect molecular weight ( M W ) ?-carrageenan on color stabilization complexes formed and Samples were heated 70 or 90°C at pH 3.0 stored 25°C for 14 days. ultrasound treatments 15, 30, 60, 90 min. Prolonged ultrasonication had pronounced w, which decreased from 2,341 228 kDa (0–90 min). Complexes prepared low showed greater changes compared high no visible stability day 0, but green/yellow shifts observed during storage after heating 70°C. Medium less effects when Moreover, solutions ultrasonicated ?-carrageenan, significant hue toward green/yellow, precipitation heat treatment 90°C. In addition, sizes significantly (646–102 nm) using except lowest Overall, these findings demonstrated that decreasing ?C adverse PC:?C