State Key Laboratory of Mariculture Breeding, Key Laboratory of Marine Biotechnology of Fujian Province, Fujian Agriculture and Forestry University, Fuzhou 350002, China; University of Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E32004 Ourense, Spain.
College of Marine Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
Food Chem. 2025 Jan 15;463(Pt 4):141425. doi: 10.1016/j.foodchem.2024.141425. Epub 2024 Sep 25.
Phycoerythrin (PE) is a naturally occurring plant protein of algal origin. The colour, bioactivity and stability of PE are inextricably linked to its structure. PE has powerful antioxidant properties that effectively prevent oxidative stress and cellular damage, for which the chromophore structure plays a key role. However, the relationship between the chromophore and thermal stability is unclear in PE. The environmental factors affecting the thermal stability of PE are mainly light, high temperature and extreme pH. PE stability can be enhanced through various techniques, including the incorporation of additives, cross-linking processes, and the formation of complexes. Improving the stability of PE is of significant importance for its applications within the food industry. This paper outlines the structural characteristics of PE, discusses the relationship between its structure and antioxidant activity, and focuses on the application of PE in the food industry, as well as the factors affecting its stability and strategies for its improvement.
藻红蛋白（PE）是一种天然存在的植物蛋白，源自藻类。PE 的颜色、生物活性和稳定性与其结构密不可分。PE 具有强大的抗氧化特性，可有效预防氧化应激和细胞损伤，而发色团结构在此过程中发挥着关键作用。然而，PE 中发色团与热稳定性之间的关系尚不清楚。影响 PE 热稳定性的环境因素主要包括光照、高温和极端 pH 值。通过添加添加剂、交联过程和形成复合物等各种技术可以提高 PE 的稳定性。提高 PE 的稳定性对于其在食品工业中的应用具有重要意义。本文概述了 PE 的结构特征，讨论了其结构与抗氧化活性之间的关系，并重点介绍了 PE 在食品工业中的应用，以及影响其稳定性的因素和提高其稳定性的策略。
