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Updated: Jun 16, 2025

High-Pressure NMR Experiments for Detecting Protein Low-Lying Conformational States

High-Pressure NMR Experiments for Detecting Protein Low-Lying Conformational States

Published on: June 29, 2021

Probing the structural stability of R-phycocyanin under pressure.

Simeon Minic¹, Luka Velickovic¹, Burkhard Annighöfer²

¹Faculty of Chemistry, Center of Excellence for Molecular Food Sciences & Department of Biochemistry, University of Belgrade, Belgrade, Serbia.

Protein Science : a Publication of the Protein Society

|August 16, 2024

Summary

This summary is machine-generated.

High pressure processing preserves the color and bioactive properties of R-phycocyanin (R-PC) from Nori seaweed. This method is superior to heat treatment, retaining 50% of R-PC

Keywords:

R‐phycocyanin SAXS absorption fluorescence high pressure nori unfolding

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Last Updated: Jun 16, 2025

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Area of Science:

Food Science
Biochemistry
Marine Biology

Background:

Nori (Porphyra) seaweed is a global food source rich in nutrients.
Phycobiliproteins (PBPs), like R-phycocyanin (R-PC), provide color and bioactivity.
R-PC's limited heat stability hinders its use in food processing.

Purpose of the Study:

To investigate the stability of R-phycocyanin (R-PC) under high pressure (HP).
To compare HP processing with traditional heat treatment for R-PC preservation.

Main Methods:

Utilized absorption, fluorescence, and small-angle X-ray scattering (SAXS).
Applied high pressure up to 4000 bar to R-PC.
Assessed R-PC structural changes and color retention post-processing.

Main Results:

R-PC undergoes multiphase unfolding with increasing pressure.
Trimer dissociation occurs above 1600 bar; subunit unfolding above 3000 bar.
HP-treated R-PC retained 50% color absorbance after pressure release, unlike heat-treated R-PC.

Conclusions:

High pressure processing is a viable alternative to heat treatment for R-PC.
HP treatment effectively preserves R-PC's color and bioactivity.
HP processing offers advantages for incorporating R-PC into food products.