藻蓝蛋白(PC)是蓝色的,色素-蛋白质复合物具有独特的荧光特性。然而,热量导致PC褪色和荧光衰减,阻碍了它的广泛应用。为了提高PC的热稳定性,我们在PC表面诱导了磷酸钙(CaP)的原位矿化,以制备PC@Mg-CaP。使用透射电子显微镜对纳米粒子进行表征,能量色散光谱法,傅里叶变换红外光谱,和X射线衍射。结果表明,PC@Mg-CaP呈球形,纳米颗粒尺寸小于200nm。PC@Mg-CaP的壳由无定形磷酸钙(ACP)组成。研究表明,CaP矿化显著提高了PC的热稳定性。在70°C下加热30分钟后,Ca/P比为2的PC@Mg-CaP的相对浓度是PC的5.31倍。此外,Ca/P比值是影响PC@Mg-CaP热稳定性的关键因素。随着Ca/P的降低,PC@Mg-CaP的粒径和热稳定性明显增加。这项工作可以为PC和其他热敏生物分子在需要热处理的功能食品中的应用提供一种可行的方法。
Phycocyanin (PC) is a blue-colored, pigment-protein complex with unique fluorescence characteristics. However, heat leads to PC fading and fluorescence decay, hampering its widespread application. To improve the thermal stability of PC, we induced the in situ mineralization of calcium phosphate (CaP) on the PC surface to prepare PC@Mg-CaP. The nanoparticles were characterized using transmission electron microscopy, energy dispersive spectrometry, fourier transform infrared spectroscopy, and X-ray diffraction. The results showed that PC@Mg-CaP was spherical, and the nanoparticle size was less than 200 nm. The shell of PC@Mg-CaP was composed of amorphous calcium phosphate (ACP). The study suggested that CaP mineralization significantly improved the thermal stability of PC. After heating at 70 °C for 30 min, the relative concentration of PC@Mg-CaP with a Ca/P ratio = 2 was 5.31 times higher than that of PC. Furthermore, the Ca/P ratio was a critical factor for the thermal stability of PC@Mg-CaP. With decreasing Ca/P, the particle size and thermal stability of PC@Mg-CaP significantly increased. This work could provide a feasible approach for the application of PC and other thermal-sensitive biomolecules in functional foods requiring heat treatment.