Spectrometric study of the interaction of phycocyanins with egg proteins

Federal Research Centre of Nutrition, Biotechnology and Food Safety, 2/14, Ustiinskiy proezd, Moscow, 109240, Russia

^* Corresponding author: asbilyalova@gmail.com

Abstract

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.