Acid-Resistant Phycocyanin for Stable Beverage Coloring
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Solution Overview
Problem
Spirulina-derived phycocyanin is unstable at acidic pH levels below 5, leading to loss of color and precipitation, limiting its use in acidic food compositions such as carbonated beverages.
Innovation Solution
Development of an acidic-pH-resistant phycocyanin extracted from Galdieria, with specific apoprotein sequences (SEQ ID NO 1 and SEQ ID NO 2) or variants, which maintains stability at pH levels as low as 2.5, combined with allophycocyanin for enhanced stability.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Stability of the object's composition
If spirulina-derived phycocyanin is used as food coloring, then blue color is provided to products, but stability is lost at acidic pH below 5 leading to color loss and precipitation
Solution Approach 1:
The patent applies parameter changes by modifying the protein sequence parameters of phycocyanin to achieve pH stability. Specifically, the invention identifies and utilizes phycocyanins with specific amino acid sequences (SEQ ID NO: 1 and SEQ ID NO: 2) that have altered charge properties and structural characteristics compared to conventional spirulina-derived phycocyanin, enabling stable color retention at acidic pH levels below 5 where traditional phycocyanin precipitates and loses color.
2Adaptability or versatility
If spirulina-derived phycocyanin is used in acidic beverages, then natural blue coloring is achieved, but precipitation occurs limiting usability
Solution Approach 1:
The invention changes the fundamental parameters of the phycocyanin molecule by selecting specific natural variants with unique amino acid sequences that confer acid stability. These parameter changes in protein structure allow the phycocyanin to maintain solubility and physical stability in acidic beverage formulations where conventional phycocyanin would precipitate, thereby expanding adaptability to acidic food applications.
Solution Approach 2:
The patent utilizes composite material principles by combining phycocyanin with specific carriers or formulation components that enhance its stability in acidic environments. The invention may employ composite systems where the phycocyanin is integrated with protective matrices or stabilizing agents that prevent precipitation while maintaining the natural blue color and functional properties in acidic food and beverage products.
Data Source
AI summary
The invention relates to an acid composition, particularly an acid food composition, comprising at least one phycocyanin resistant to pH acid.