Study of the preservation of phycocyanin in modules with milk proteins during pasteurization

Abstract

Abstract The article presents the results of studying the degree of destruction of phycocyanin in the composition of the protein module under various pasteurization modes. The objects of the study were: dry sodium caseinate with a mass fraction of protein 85%, dry whey protein concentrate with a mass fraction of protein 80% in dry matter, phycocyanin extract containing 42.7 wt.% phycocyanins. 1% aqueous solutions were prepared from each object. Sorption of phycocyanin by the protein matrix was carried out by combining an aqueous solution of 1% phycocyanin with a 1% aqueous solution of protein in a ratio of 1:1, and thermostated at a temperature of (28.0 ± 0.5)°C for 60 min. The prepared modules were pasteurized under the following conditions: 30 minutes at 60°C, 2 minutes at 75°C and 0.5 minutes at 95°C. The concentration of phycocyanin in the samples was determined by the spectrophotometric method. Under the experimental conditions, spectrophotometry revealed a tendency to destruction of phycocyanin during pasteurization under the studied temperature conditions. It has been established that milk proteins to some extent can have a thermoprotective effect on phycocyanin. The greatest effect of preserving phycocyanin was achieved in the protein module with sodium caseinate after sample pasteurization at 60°C.