PDF(Pubmed)
Abstract：
Vivid-colored phycobiliproteins (PBPs) have emerging potential as food colors and alternative proteins in the food industry. However, enhancing their application potential requires increasing stability, cost-effective purification processes, and consumer acceptance. This narrative review aimed to highlight information regarding the critical aspects of PBP research that is needed to improve their food industry potential, such as stability, food fortification, development of new PBP-based food products, and cost-effective production. The main results of the literature review show that polysaccharide and protein-based encapsulations significantly improve PBPs\' stability. Additionally, while many studies have investigated the ability of PBPs to enhance the techno-functional properties, like viscosity, emulsifying and stabilizing activity, texture, rheology, etc., of widely used food products, highly concentrated PBP food products are still rare. Therefore, much effort should be invested in improving the stability, yield, and sensory characteristics of the PBP-fortified food due to the resulting unpleasant sensory characteristics. Considering that most studies focus on the C-phycocyanin from Spirulina, future studies should concentrate on less explored PBPs from red macroalgae due to their much higher production potential, a critical factor for positioning PBPs as alternative proteins.
摘要：
鲜艳的藻胆蛋白（PBP）在食品工业中具有作为食品色素和替代蛋白质的新兴潜力。然而,增强其应用潜力需要增加稳定性，具有成本效益的净化过程，和消费者的接受度。这篇叙述性综述旨在强调有关PBP研究的关键方面的信息，这些信息需要提高其食品工业潜力，比如稳定性，食物强化，开发基于PBP的新食品，和具有成本效益的生产。文献综述的主要结果表明，基于多糖和蛋白质的封装显着提高PBPs的稳定性。此外,虽然许多研究已经研究了PBPs增强技术功能特性的能力，如粘度，乳化和稳定活性，纹理,流变学,等。,广泛使用的食品，高浓度的PBP食品仍然很少见。因此,应该投入大量精力来改善稳定性，产量，和PBP强化食品的感官特征，因为所产生的令人不快的感官特征。考虑到大多数研究集中在来自螺旋藻的C-藻蓝蛋白，未来的研究应该集中在红色大型藻类的PBP上，因为它们的生产潜力要高得多，将PBPs定位为替代蛋白的关键因素。
