Spectrometric study of the interaction of phycocyanins with egg proteins
Phycocyanins isolated from the biomass of Spirulina platensis are biologically active substances with antioxidant, anti-inflammatory and immunomodulatory properties. At the Federal State Budgetary Institution “Federal Research Center for Nutrition and Biotechnology” research is being conducted to cr...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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EDP Sciences
2023-01-01
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| Series: | E3S Web of Conferences |
| Online Access: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2023/100/e3sconf_eeste2023_01021.pdf |
| _version_ | 1797345110104473600 |
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| author | Novokshanova Alla Bilyalova Anastasiya Aksenov Ilya |
| author_facet | Novokshanova Alla Bilyalova Anastasiya Aksenov Ilya |
| author_sort | Novokshanova Alla |
| collection | DOAJ |
| description | Phycocyanins isolated from the biomass of Spirulina platensis are biologically active substances with antioxidant, anti-inflammatory and immunomodulatory properties. At the Federal State Budgetary Institution “Federal Research Center for Nutrition and Biotechnology” research is being conducted to create a food module - a carrier of these biologically active substances. In this work, the possible formation of contacts of phycocyanins with egg proteins was studied using molecular fluorescence spectroscopy. As a result of the studies, it was shown that a mixture of egg white and phycocyanin has a fluorescence maximum in the region characteristic of egg white (361 nm; 125 a.u.) and the fluorescence of phycocyanin has not been established. The results of the study indicate the formation of a bond between phycocyanin and the amino acids that make up the egg white, followed by shielding of phycocyanin molecules from the action of exciting radiation. |
| first_indexed | 2024-03-08T11:12:44Z |
| format | Article |
| id | doaj.art-b7d1b83745294681b66eda6b2c235e86 |
| institution | Directory Open Access Journal |
| issn | 2267-1242 |
| language | English |
| last_indexed | 2024-03-08T11:12:44Z |
| publishDate | 2023-01-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | E3S Web of Conferences |
| spelling | doaj.art-b7d1b83745294681b66eda6b2c235e862024-01-26T10:41:30ZengEDP SciencesE3S Web of Conferences2267-12422023-01-014630102110.1051/e3sconf/202346301021e3sconf_eeste2023_01021Spectrometric study of the interaction of phycocyanins with egg proteinsNovokshanova Alla0Bilyalova Anastasiya1Aksenov Ilya2Federal Research Centre of Nutrition, Biotechnology and Food SafetyFederal Research Centre of Nutrition, Biotechnology and Food SafetyFederal Research Centre of Nutrition, Biotechnology and Food SafetyPhycocyanins isolated from the biomass of Spirulina platensis are biologically active substances with antioxidant, anti-inflammatory and immunomodulatory properties. At the Federal State Budgetary Institution “Federal Research Center for Nutrition and Biotechnology” research is being conducted to create a food module - a carrier of these biologically active substances. In this work, the possible formation of contacts of phycocyanins with egg proteins was studied using molecular fluorescence spectroscopy. As a result of the studies, it was shown that a mixture of egg white and phycocyanin has a fluorescence maximum in the region characteristic of egg white (361 nm; 125 a.u.) and the fluorescence of phycocyanin has not been established. The results of the study indicate the formation of a bond between phycocyanin and the amino acids that make up the egg white, followed by shielding of phycocyanin molecules from the action of exciting radiation.https://www.e3s-conferences.org/articles/e3sconf/pdf/2023/100/e3sconf_eeste2023_01021.pdf |
| spellingShingle | Novokshanova Alla Bilyalova Anastasiya Aksenov Ilya Spectrometric study of the interaction of phycocyanins with egg proteins E3S Web of Conferences |
| title | Spectrometric study of the interaction of phycocyanins with egg proteins |
| title_full | Spectrometric study of the interaction of phycocyanins with egg proteins |
| title_fullStr | Spectrometric study of the interaction of phycocyanins with egg proteins |
| title_full_unstemmed | Spectrometric study of the interaction of phycocyanins with egg proteins |
| title_short | Spectrometric study of the interaction of phycocyanins with egg proteins |
| title_sort | spectrometric study of the interaction of phycocyanins with egg proteins |
| url | https://www.e3s-conferences.org/articles/e3sconf/pdf/2023/100/e3sconf_eeste2023_01021.pdf |
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