The instability of phycoerythrin(PE)in luminous and thermal environments is a challenge affect-ing its application in food.This paper extracted PE through the freeze-thaw method and studied the interaction between vitamin C(VC)and PE,and its protection for PE.The fluorescence spectrum results showed that VC can induce fluorescence quenching of PE.The stoichiometric number n of VC and PE was 23.632 96±4.297 35,and the binding constant K was(2.006 95±0.590 45)×105 L/mol.This indicated that the combination between VC and PE involves weak interactions,such as van der Waals force and hydrogen bond.Scanning electron mi-croscope and dynamic light scattering showed that VC can induce PE molecules to polymerize into a denser structure and form a larger aggregation.Moreover,VC significantly improved the stability of PE under natural lighting treatment,heat treatment(40-70℃),and different pH(3.0-11.0)treatments.This paper revealed that the active molecule VC plays an important role in enhancing the stability of PE.
维普
万方数据