Impact of pH and protein/polysaccharide ratio on phycocyanin-okra polysaccharides complex

Phycocyanin is a natural blue pigment that tends to denature and lose its color in acidic solutions. In response to this problem, the complexes of phycocyanin (PC) with okra polysaccharides (OP) were prepared by ultrasonic processing at different pH conditions, and the molecular interactions of the complexes were characterized. The results showed that there were significant differences in the color, functional groups, and surface morphology of the complexes formed at different pH conditions. By colorimetry and particle size tester, it was demonstrated that the complex solution showed a steady blue color at pH 3.4. The highest fluorescence intensity (1.55 × 10⁷ a.u.) and the significant red-shift of the complexes were observed at 0.4 % m/v polysaccharides addition. Infrared spectroscopy test further demonstrated that OP induced the formation of higher-order trimers of PC, which kept the color stable. Molecular dynamics simulations showed that the binding energy of PC/OP complex was -42.21 ± 2.61 kcal/mol, indicating that the binding affinity was very strong. Overall, this study suggests that this complex stabilizes the structure of PC, which in turn exerts a biological effect and will facilitate the use of PC as an artificial color substitute in food or beverage applications.